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Recipes

Peanut Butter Cookies | Dairy Free

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Finding desserts for us poor unfortunate souls with food intolerances and allergies can be a challenge. Finding good desserts without major allergens and sensitivities can be a downright rarity. Thus, we’re stuck always settling for alternatives like ‘nice cream’ or ‘energy bites‘. While those are all good, yummy, and have their place…sometimes enough is enough. Sometimes your inner cookie monster comes out and all you want is a freaking cookie. Is that so much to ask!?

Apparently, cause these still got peanut butter in them.

Sorry peanut allergy sufferers! Don’t despair, my devilish sweet tooth and inner cookie monster are almost never satisfied. When I figure out another delicious, peanut and allergen-free recipe you’ll be the first to know. I promise!

For us who can tolerate peanut butter in just 20 minutes and 8 ingredients, you’ll have these easy dairy free, gluten free, and egg free cookies in the palm of your hands. These cookies melt in your mouth, fill your tummy with peanut buttery goodness, and quiet down your inner cookie monster.

So get excited! We don’t have to be poor dessert avoiding souls anymore!

If you can’t see this coming already we’re going Disney on this one -Turn up “Poor Unfortunate Souls”  from The Little Mermaid. and let’s start singing, awkward two-year-old dancing, and my favorite -cooking!

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Dairy Free Peanut Butter Cookies

These cookies melt in your mouth, fill your tummy with peanut buttery goodness, and quiet down your inner cookie monster.

Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Dessert
Cuisine: American
Servings: 12
Author: Savannah

Ingredients

  • 1 cup peanut butter
  • 1/2 cup Icing sugar
  • 2 tbsp Honey or Maple Syrup
  • 1 tbsp ground flax seed
  • 1/2 tsp of vanilla extract
  • 1/2 tsp baking soda
  • 1/4 tsp of Sel Gris or Himalayan Pink Sea Salt
  • 1/3 cup Enjoy Life’s Mini Chocolate Chips or any other dairy free chocolate chips (optional)

Instructions

  • Preheat the oven to 350 degrees Fahrenheit.
  • In a large bowl combine all ingredients and stir until well mixed. Steal a few bites of cookie dough…you know…as a…routine quality check.
  • On a prepared baking sheet, drop cookie dough by the tablespoon full and flatten them out to your desired cookie thickness (I go for about 1/2″ thick). These cookies don’t spread by themselves. Bake the cookies for 8 to 12 minutes or until the bottom edges are browned.
  • Avoid temptation and let the cookies sit for 10 – 15 minutes before moving them (and eating them!). Unlike cookies with flour, these need time to firm up before we can scarf them down.

Notes

Once the cookies have cooled, grab the cookie with the most chocolate chips and enjoy it’s peanut buttery goodness.

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That’s all there is to these gluten free, dairy free, egg free cookies to satisfy that inner cookie monster!

Health & Happiness,

Savannah

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Categories
Recipes

Lemon Lavender Shortbread Cookies | Dairy Free

[et_pb_section fb_built=”1″ admin_label=”section” _builder_version=”3.22″][et_pb_row _builder_version=”3.25″ background_size=”initial” background_position=”top_left” background_repeat=”repeat”][et_pb_column type=”4_4″ _builder_version=”3.25″ custom_padding=”|||” custom_padding__hover=”|||”][et_pb_blurb image_max_width=”none” _builder_version=”3.0.74″ background_size=”initial” background_position=”top_left” background_repeat=”repeat”]Sticking with my new found edible flower obsession (that was sparked by the lovely Lilac Lemon Salad), these cookies mirror my three favorite things:

Edible flowers, lemon, and of course food!

So thus, right after finishing the beautiful Lilac Salad I quickly turned to the internet to order up some culinary lavender -specifically for these cookies. (On second thought, perhaps my love of edible flowers was just meant to be. I wanted to create these cookies months before The Humble Kitchen was born!) 

Eager, I (not so) patiently awaited their arrival.

And waited.

And waited.

And waited -until finally, the day came that these purple dried flowers arrived on my doorstep! (In all seriousness, it didn’t take that long. I’m just mega impatient.)

Like a child on Christmas Day, I tore into the box and then (unlike a child on Christmas Day) got to baking! I’ll admit, I was a bit nervous about how these cookies would turn out seeing as they don’t have any real dairy in them. After all, what’s a shortbread without its distinct buttery goodness?

To my surprise, delightful!

These cookies turned out not only stunning but absolutely savory!

Cookie monsters, here’s a recipe to slow you down and keep you satisfied. This is not a cookie you can devour one after the other (my inner cookie monster already tried that…). Rather, these lovely cookies are to be enjoyed nice and slow as you discover hints of lemon and bursts of lavender.

So how about we slow it down. Turn up “Hey There Delilah” by the Plain White T’s and let’s get baking!

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Makes: Approximately 24 cookies, depending on the size of your cookie cutters!   Prep time: 20 minutes   Total Time: 1 hour 30 minutes

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  • 2 1/2 cups of flour
  • 1 1/2 cups of powdered sugar
  • 1 cup of dairy free butter, softened (I actually used a dairy free margarine, because again when you live in a small town you take what you can get… and it still turned out lovely! P.s. I know what you’re gonna say ‘Isn’t all margarine dairy free? ‘ Apparently not…)
  • 1 egg
  • 1/2 – 1 tablespoon of culinary lavender
  • 1 teaspoons of vanilla extract
  • 1 teaspoon of lemon zest
  • 1 teaspoon of baking soda
  • 1 teaspoon of cream of tartar
  • 1/4 teaspoon of Sel Gris Sea Salt, Himalayan Pink Sea Salt, or Crystal Maldon Sea Salt

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  • 1/2 cup of powdered sugar
  • 1 tablespoon of coconut milk
  • 1 teaspoon of culinary lavender
  • 1/2 teaspoon of vanilla extract
  • 1 drop of red food coloring (optional)
  • 1 drop of blue food coloring (optional)

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Let’s start with the lavender cookies themselves:

  1. Combine the powdered sugar, butter, vanilla, lemon zest, and egg in a large mixing bowl. Set aside.
  2. In a smaller bowl sift together flour, lavender, baking soda, cream of tartar and the sea salt.
  3. Slowly combine the sifted flour and lavender with the sugar and butter mixture. Stir until evenly mixed.
  4. Place the dough between two sheets of parchment paper and roll until the dough is about 1/4″ thick. Place in the refrigerator for at least an hour.
  5. Once an hour is up, or you’re ready to keep cooking preheat the oven to 375 degrees.
  6. Remove the dough from the fridge and place on a floured countertop. Use a cookie cutter to cut the dough into any shape you desire and then place them on a parchment lined cookie sheet.
  7. Bake for 7-8 minutes or until the bottoms are slightly golden. Keep a watchful eye on them, as you don’t want to overcook them!
  8. Remove from heat and let cool completely on a baking rack.

Moving on to the glaze: 

  1. Simply mix together the powdered sugar, coconut milk, vanilla and lavender.
  2. Once the cookies are cool, dip or drizzle the tops of the cookies and then return to the rack to set.
  3. Once the glaze has hardened grab your tea, a cookie, and take a big bite!

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There we have it! Absolutely beautiful cookies with my favorite combination, edible flowers, and lemon. Enjoy as a welcome addition to tea or an after supper treat!

Health & Happiness,

Savannah

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