In a large bowl cream together peanut butter, white sugar and brown sugar with a hand mixer. Once combined add vanilla and continue mixing.
Add flour, baking soda, salt and almond milk into bowl and mix for a few seconds, until combined. The cookie dough will be a little crumbly but that's ok!
Prepare 2 cookie sheets with silicone baking sheets or spray with nonstick spray. Roll the dough into large balls (recipe should make about 18 cookies), and then gently roll in white sugar to cover. Use a fork to gently press down on each cookie a little bit - not too much or they will crumble!
Bake cookies for 12 minutes. Once out of the oven, allow to cool for 15 minutes. This is important as the cookies will be very soft when they come out of the oven but they will harden up as they cool.
Store in an airtight container or freeze for later on.
If you don't want to use refined sugar, you can substitute the sugars with 1 cup coconut sugar.If you want to make this gluten free subsitute all purpose flour with oat flour.