My best friend and I have basically everything in common, including our name, our kiddos’ ages (our first are two weeks apart and our littles are three weeks apart), and our love for all things sweet and carb-y. We also love to bake (especially when it ends up sweet and carb-y), but have 4 babies between us who are dairy allergic. Believe me when I say that we were worried at one point what this meant for our baking future. Thankfully, there are SO many options for substitutes that you don’t even notice the dairy is missing.
One of her favorite things to bake with her mom before she passed were dairy-free peanut butter cookies. They made them together her whole life, and now makes them with her girls. I feel so unbelievably honored that she would share the recipe with me, and allow me to share it with you!
These are light, sweet, salty, and just perfect with a glass of (nut) milk. Plus, they’re crazy easy which makes them super fun to make with your toddler. If you are lucky enough to have kiddos that can have dairy, grab a package of Hershey’s kisses to press in the center of the cookie instead of the classic fork treatment.
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Dairy-Free Peanut Butter Cookies
1 c shortening
1 1/2 c firmly packed brown sugar
1 c creamy peanut butter
2 c sifted all-purpose flour
2 t baking soda
1/2 t salt
Optional: One package of Hershey’s kisses
- Preheat oven to 350*.
- Beat shortening and sugar together until creamy.
- Add eggs and peanut butter and beat well.
- Add flour, baking soda, and salt, mixing well.
- Shape dough into 1″ balls and place on an ungreased cookie sheet.
- With the tines of a fork, make a criss cross pattern on each cookie (or press a Hershey’s kiss in the center of each).
- Bake for 8-10 minutes.