These peanut butter cookies are rich and delicious, using peanut butter as their only fat. I prefer using fresh-ground peanut butter, but natural crunchy varieties work as well.
Makes about 2 dozen cookies.
- 1/3 cup soymilk (dairy-free, plain or almond milk or other dairy-free milk alternative)
- 1 1/2 T. lemon juice
- 1 2/3 cup peanut butter (crunchy natural, cold, I prefer fresh ground peanut butter)
- 1 cup brown sugar (packed)
- 1 cup sugar (unrefined, cane)
- 2 cups all-purpose flour
- 1/2 cup oat flour
- 1 t. baking powder
- 1 1/2 t. baking soda
1. Preheat the oven to 375 F. Lightly oil 2 large baking sheets or line with parchment. In a small bowl, combine the dairy-free soy milk with the lemon juice, mixing until well combined. Let sit for 5 minutes, or until slightly thickened.
3. In a large bowl using an electric hand mixer, beat the peanut butter with the sugars for 3 minutes on a medium speed setting.
Add the soymilk mixture, mixing until just combined. Gradually, stir in the dry ingredients with a wood spoon, mixing until just combined. Place the bowl in the freezer, uncovered, for 10 minutes.
4. Drop the batter onto the prepared baking sheets in small mounds about 2 inches apart. Flatten slightly with a fork, and bake 10 to 12 minutes, or until golden brown. Let cookies cool for 2-4 minutes on the baking sheets before transferring to a wire cooling rack to cool completely.
**This recipe is suitable for dairy-free, egg free, and vegan diets, but as with any recipe intended for persons with allergies or dietary restrictions, make sure to read all nutritional labels carefully to make sure that there are no hidden dairy-derived ingredients (or egg ingredients, if these apply to you).
|Nutritional Guidelines (per serving)|
|Total Fat||10 g|
|Saturated Fat||2 g|
|Unsaturated Fat||5 g|
|Dietary Fiber||2 g|