Preheat oven to 325 degrees F. Then dump ingredients into a mixing bowl and stir. You will really need to work at getting the ingredients mixed well. I do a downward smashing motion with my spoon as I stir. You could even put your hands into the dough and kneed a little. Drop 1 tablespoon size mounds onto a greased cookie sheet about 1 1/2 inches apart. Smash them down some with a fork. Then sprinkle with course sugar if you like. After they are baked let them cool for 15 minutes before you dig in. They will be soft out of the oven and crisp up as they cool.
You can also take a little time to get perfectly flat and round peanut butter cookies just like in my photo. And it also helps them to be more consistent in their texture through-out the cookie. Use a 2 inch round cookie cutter as a mold by pressing the 1 tablespoon of cookie dough evenly into the inside of the cookie cutter. Hold the dough down with one finger when you lift away the cookie cutter so it doesn't misshapen the dough. It makes a perfect hockey puck of dough that spreads out perfectly.
Recipe reprinted from http://www.myvegancookbook.com/blog/ [1] with permission.