Monday, February 6, 2012

Vegan and Dairy Free Peanut Butter Cookie Recipe

So delicious the inlaws said it tasted just like their recipe. I cruised the internet looking for a simple peanut butter cookie recipe that did not contain dairy, and after some tweaking I finally found one that my picky hubby will eat!

Vegan and Dairy Free Peanut Butter Cookie Recipe


2 cups natural cane sugar
1 jar organic peanut butter
(I used the green Private Selection brand)
2/3 cup apple sauce
2 tsp baking soda
1 tsp vanilla
2 tbsp ground flax seed


Preheat oven to 350 degrees. Mix ingredients in bowl until well blended. (Due to the nature of the ingredients it's best to refrigerate the dough until it's cool. Otherwise the dough is too sticky to roll into a ball so you can make drop cookies instead, which is what I did.) Place (and flatten) your balls or dropped dough blobs onto a baking sheet. Bake for approximately 10 minutes until golden brown.

These cookies are so moist they need a moment to cool on the sheet or they will break apart. Even after they cool they do tend to break a little, so if I find a solution I'll be sure to update this. I'm thinking more flax seed.

Some random tidbits of info:

* 1/3 cup applesauce is a great substitute for 1 egg.
* consume ground flax seed otherwise you don't get the same nutrients
* the cookies will taste the best if you use a very simple peanut butter. The one I used has the ingredients listed as: organic peanuts, organic palm oil, natural cane sugar, and sea salt.
* use parchment paper for easy removal of baked goods and super easy clean up

Thanks so much for reading! I hope you try this out and enjoy.

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