Vegan Sugar free peanut butter cookies

2 cups whole garbanzo bean flour, and potato flour I do one cup of each! But you can do whatever flour you have!  Even all purpose!
1 teaspoon baking soda
¾ teaspoon kosher salt
1 cup smooth natural peanut butter
2/3 cup pure maple syrup my preference or 1/3 cup agave whichever you have on hand!
4 tablespoons coconut sugar
1/3 cup oil vegetable or canola
2 teaspoons vanilla extract taste dough after mixing and you can add to taste more coconut sugar since it is not as sweet as regular!
1 1/2 cup chopped peanuts (optional)

Preheat oven to 350ºF

Mix dry and then incorporate wet ingredients.  With a large wooden spoon or a mixer.  The dough should be crumbly but stiff.  I use my clean hands for this part in my hand I grab a pinch and roll into 2 inch balls.  Place on the cookie sheet and when done rolling balls go and create cross hatch pattern on the top.  By going opposite directions with a fork.  Very gently don't flatten cookie completely.  If dough cracks you may smooth out edges, I like that look because it looks more rustic and that's kinda my style.  Bake until golden 14-16 minutes.  Place on cooling rack until completely cool and don't stack them on each other until cooled for sure.  Because they are vegan and can tend to hold moisture I do not cover these cookies.  I let them just hang out in fridge or on a cookie stand, they rarely last too long in our house and if you put them in a zip-lock they will just kind of mold into each-other eventually unless you put them in fridge or freeze!  Makes about 20 large or 30 smaller cookies depending.  These freeze great to have on hand for company!