Preheat your oven to 350 degrees F, line a large baking sheet with parchment paper and set aside.
Using a stand mixer or a large bowl with an electric mixer, cream together your butter, sugar, brown sugar, and peanut butter until smooth and creamy. Mix in your almond milk.
In a separate medium sized bowl whisk together your flour, cinnamon, baking powder, and baking soda until combined.
Add your flour mixture into your butter and sugar mix. Mix together until everything is combined. Fold in your vegan chocolate chips.
Roll your dough into balls that are roughly 1 1/2 tbsp in size. Place on your baking sheet and chill in the fridge for 15 minutes.
Once chilled, make sure your cookies are at least 3 inches apart. Bake for 14-16 minutes until the edges are a golden brown.
Allow to cool on the baking sheet for 5 minutes before transferring to a wire cooling rack, and enjoy!
