Family traditions gotta stay, even with food allergies.
And these peanut butter blossom cookies made dairy & egg free prove just that.
See our quick recipe video and other tips in this post for making the best blossom cookies every time!
Remember making peanut butter cookies when you were little?
I loved rolling the balls of dough in sugar and pressing them down with fork lines.
And when mom let us add Hershey kisses to the top…
Because really, chocolate makes everything better.
So when kiddo was diagnosed with severe milk allergy as a baby,
I didn’t try these chocolate peanut butter cookies for years.
Hershey Kisses were definitely a no-go.
Until I found the perfect allergy-friendly chocolate,
in the perfect shape for tops of cookies.
Dairy-free chocolate chunks! (see below)
Soon we were enjoying dairy-free and egg-free peanut butter blossom cookies…
and kiddos get to help, just like I did with my mom.
These are more than just dairy-free and egg-free peanut butter blossom cookies,
they are memories waiting to be made.
So get to it, mama.
If you can’t have peanut butter, try your favorite allergy-friendly alternative.
And miss out on family cookie traditions no longer.
TIPS FOR PEANUT BUTTER BLOSSOM COOKIES
Don’t over-bake these as they are best soft and chewy. They don’t need to brown at all.
Using flax egg in this recipe works so well!
If replacing the egg, let these cookies cool all the way on the pan before transporting them to a container.
If you can’t do peanut butter, try these blossom cookies with your safe peanut butter alternative.
Making the dough in a Kitchen Aid Mixer is really easy.
See our video in this post for more tips about rolling the dough balls easily!
ALLERGY-SAFE BAKING PANS
We love these pans (affiliate) for being non-stick, non-teflon, and made in the U.S.A.
Nothing cleans better and easier than these silicone-coated, aluminum pans.
Plus, they have a whole line of allergy ID pans (affiliate)!
Included, is this allergy ID cookie sheet (affiliate).
Never worry about residue from butter, milk, cheese, etc.
Grab yourself some allergy ID pans, in the color purple,
to know your kiddo is eating from safe, non-contaminated pans and surfaces.
How cool is that?
Wish I had these 14 years ago.
Great for the cookie recipe below!
PEANUT BUTTER BLOSSOM COOKIES DAIRY & EGG FREE
Oven Temp 350
Makes 36 Cookies
BLOSSOM COOKIE INGREDIENTS
1/2 cup white sugar + extra sugar for rolling
1/2 cup brown sugar
8 tablespoons of softened dairy-free butter
1 egg or flax egg
1/2 cup creamy peanut, nut, or seed butter
1 teaspoon vanilla
1/2 teaspoon salt
1/2 teaspoon baking soda
1 and 1/2 cups flour
dairy-free chocolate chunks
HOW TO MAKE PEANUT BUTTER BLOSSOM COOKIES
Preheat oven to 350 degrees.
In a large bowl, cream together 1/2 c. white sugar, 1/2 c. brown sugar, and 8 Tbs. dairy-free butter.
Add 1 beaten egg or 1 flax egg.
Mix in 1/2 c. peanut butter and 1 tsp. vanilla until smooth and creamy.
Mix in 1/2 tsp. salt and 1/2 tsp. baking soda well.
Mix in 1 and 1/2 c. flour until well combined.
Scoop dough 1 tablespoon at a time. I love to use my melon baller. (affiliate)
Roll dough into 1 inch balls and place on cookie sheet.
Roll the balls in an extra bowl of white sugar, coating completely. Place back on cookie sheet.
Next, gently flatten each ball with the back of a spatula, to about 1/2 inch thick.
Then push down the center of each cookie down slightly more with your thumb.
Place 2-3 dairy-free chocolate chunks in the center of each cookie.
Bake for about 10 minutes, until no longer glossy and wet looking. Don’t overbake. They don’t need to brown.
Pull the cookies out of the oven and let them sit on the hot pan until cooled.
Then move them off the pan and store in an airtight container once the chocolate hardens back up.
Hope you love these dairy-free, egg-free peanut butter blossom cookies as much as we do.
This was originally posted in December 2014.