Preheat the oven to 350°F. Line a baking sheet with parchment paper.

In a large mixing bowl, use a handheld mixer or whisk vigorously to cream together vegan butter and sugars until light and fluffy. Beat in peanut butter until smooth followed by non-dairy milk and vanilla extract. Add flour, baking powder, spices, and salt. Beat on medium until a soft dough forms. 

Use a small cookie scoop to evenly distribute the dough onto the baking sheet. Use a fork to press cookies down, forming a cross-hatch pattern (see photos above). Bake for 11 minutes. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire cooling rack. Cool for an additional 10 minutes before drizzling in chocolate. 

Melt dark chocolate and coconut oil in the microwave in 30-second intervals. Drizzle each cookie with dark chocolate. (Optional): Sprinkle over a bit of sea salt.