Remember making peanut butter cookies when you were little?
I loved rolling the balls of dough in sugar and pressing them down in a fork design.
And of course adding the chocolate kiss was the best!
Even though I can’t do this process exactly the same with my milk allergic boy, I’ve come up with a pretty good alternative.
Thanks to dairy-free margarine and chocolate, we are able to pull these cookies off, and they taste just like I remember.
And my boys get to help, of course, just like I used to.
A few tips on this allergy-friendly recipe:
Don’t over-bake these as they are best soft and chewy.
And with just one egg (replacement), they can fall apart easily if handled before cooled.
So let them cool all the way before transporting them to a container.
If you can’t do peanut butter, try these with your safe peanut butter alternative!
Dairy-Free & Egg-Free Peanut Butter Cookies
1/2 cup white sugar, extra sugar for rolling
1/2 cup brown sugar
8 Tb softened dairy-free butter
1 egg or flax egg
1 cup creamy peanut butter or nut butter
1/2 tsp. salt
1/2 tsp. baking soda
1 tsp. vanilla
1 1/2 cups flour
Enjoy Life Chocolate Chunks
In a large bowl, cream together sugars and butter.
Beat in egg mixture.
Mix in peanut butter and vanilla until smooth and creamy.
Stir in salt, baking soda and flour until well combined.
Roll dough into 1 inch balls and then roll in sugar.
Place on baking sheet and gently push down the center of each cookie with your thumb.
Place two Enjoy Life chocolate chunks in the center of each cookie.
Bake for about 10 minutes or until they start to brown.
Let cool on pan.
Don’t over bake.
Hope you love these dairy-free, egg-free peanut butter blossom cookies!
Original Post: 12/21/14