Chocolate Dip Option: Melt ½ cup dairy-free chocolate chips (I used
Tollhouse allergen-free dark chocolate morsels, which went nicely) in a mug in the microwave for 1 minutes. Whisk until smooth. Heat for another 15 seconds if any chunks remain. Half dip the cookies in the chocolate, letting any excess drip off) and set the cookies back on your parchment paper in a cool place to dry, or freeze for 15 minutes to hasten the process.
Brown Sugar Option: Substitute all or part of the sugar with brown sugar. If using all packed brown sugar, reduce to ¾ cup.
Vanilla Option: If you want more of a mellow peanut butter-vanilla flavor, add ¼ teaspoon vanilla extract.
Egg-Free Option: You can substitute ¼ cup
aquafaba for the egg whites.