Pre heat oven to 350 degrees F.

Cream together the peanut butter, coconut oil, vanilla and Elmhurst Chocolate Peanut Shake.

Combine in bowl, all flours, sugars, baking soda and salt. Gradually add to wet ingredients. Use stand mixer on medium speed until a dough forms.

Line 2 baking sheets with Parchment paper. Roll out 1’ balls of dough, roll into a little more sugar if desired, and then place on cookie sheets. Press down on each cookie with tines of a fork making a criss cross pattern. Bake aprox. 10 minutes. Remove from oven, let cool a few minutes and then transfer to a cooling rack. Store in fridge in an airtight container.