Dairy free peanut butter cookies are an easy recipe to make for your dairy-free friends and family. A plate of these cookies delivered to a neighbor would be a thoughtful gesture.
The holiday season is upon us and so let the baking begin! When baking for a crowd, whether it is a class of children at school or a gathering of friends in your home, there are often allergies, food intolerances, and preferences that will influence what you bake.
I find my first response to catering to an allergy is…to panic! I worry that my usual recipes adjusted to take the allergies into account won’t taste or look good. And you know what? That might be a valid concern. I can’t omit butter from a standard recipe and expect the same results. So what is the next step? Well, you can find alternatives and expermient with ingredients OR you can find recipes that are already tried and tested. This is when I turn to recipes on the Whole Foods Market website. Last week I made these dairy-free peanut butter cookies.
I started with Whole Foods’ recipe for gluten-free peanut butter cookies, added 1 cup of flour for texture & structure (as I was not catering to a gluten free friend– just dairy free) and made these cookies we all enjoyed. “Free” of dairy or gluten doesn’t have to translate into “free of flavor”. That’s the trick: find a new list of staples to keep in your pantry and you’ll be able to create recipes to suit your guests all season long.
- 1 large egg
- 3/4 cup sugar
- 1 teaspoon baking soda
- 1 cup peanut butter
- 1/2 teaspoon pure vanilla extract
- 1 cup flour
Preheat the oven to 350 degrees F. Prepare a baking sheet with parchment.
In a large bowl use a hand mixer to combine the egg, sugar, baking soda, peanut butter, and vanilla. Fold in the flour until incorporated.
Make tablespoon sized balls of dough and place on the prepared baking pan. Press the balls down slightly to flatten before baking. Bake for 10-12 minutes.
Cool on wire racks.
Original recipe source: Whole Foods
Serving Size:1 cookie
Amount Per Serving: Calories: 146Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 10mgSodium: 142mgCarbohydrates: 17gFiber: 1gSugar: 9gProtein: 4g
This data is provided by Nutritionix and is an estimate only.
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Holly Baker started the food blog, A Baker’s House, in 2011. She is the writer, recipe creator, and photographer for the site. Holly loves to bake and shares recipes for gluten free food, canning recipes, as well as traditional desserts too. Her recipes and food photography have been highlighted by BuzzFeed, Reader’s Digest, and She Knows.