This makes about 16 cookies.

Ingredients
100g vegan butter, room temperature
75g coconut sugar
125g desiccated coconut
30g dairy-free milk
1 teaspoon vanilla extract
100g smooth peanut butter
75g cocoa butter
165g whole wheat flour
1 teaspoon baking soda
Pinch of salt
100g cocoa nibs
50g currents

Method
Preheat your oven to 350°F. Line 2 baking sheets with parchment paper. Add the vegan butter, sugar, coconut, dairy-free milk and vanilla to a large bowl. Beat until light and fluffy. Add the peanut butter and beat until well combined. Crush the cocoa butter and add to the mixture.
Add the flour, baking soda, and salt and mix until just combined. Add the cocoa nibs and currents and stir. The cookie dough should be soft, but not too sticky. I use an ice cream scoop to measure out the cookies, roll them to a ball and flatten them slightly
before baking.

Bake the cookies for 13-16 minutes or until the edges are golden brown.
Allow the cookies to cool on the baking trays for about half an hour.
Enjoy! These cookies will store for a week in an airtight container, but they are so delicious they may not last that long.