Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius) and line a large baking sheet with parchment paper.

In a large mixing bowl, cream together the peanut butter, granulated sugar, and brown sugar until smooth.

Whisk in the almond milk and vanilla extract until fully incorporated.

In a separate medium bowl, whisk together the all-purpose flour, baking soda, and sea salt.

Gradually fold the dry ingredients into the peanut butter mixture until a thick dough forms.

Scoop approximately 1 tablespoon of dough at a time and roll into 1-inch balls.

Place the dough balls on the prepared baking sheet, spacing them approximately 2 inches apart.

Using a fork, press a criss-cross pattern into the top of each ball, flattening them to about 1/2-inch thickness.

Bake for 10 to 12 minutes, or until the edges are lightly golden and the centers are set.

Let the cookies rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.