Peanut Butter Cookie Recipe (Dairy Free, Egg Free)

CS Sherin, April 27, 2018, updated 3-29-2019

This recipe keeps it simple, relatively healthy (for a cookie), and delicious. My daughter and I have been tweaking and playing with different peanut butter cookie recipes for a while now, and have finally figured out proportions that work with our health and sustainable living goals in mind, as well as our high expectations for flavor and consistency. We got rave reviews from our last batch. Enjoy!

Peanut Butter Cookies (no dairy, no eggs)

  • Servings: about 16
  • Difficulty: easy
  • Print
    Credit: recipeforagreenlife.wordpress.com
  • Other recommended sweeteners in place of honey include: organic maple syrup, ground dates, or turbinado sugar.
  • If you use a dry sweetener in place of the honey, reduce the flour to 1 cup.
  • Ways to make this recipe more sustainable: bring containers to your local grocer, who provides bulk options, and refill your containers with sugar, honey, flour, and flax (as available). Buy ingredients in paper or glass containers when bulk options are not available. Choose organic, local or Fair Trade whenever possible. If your grocer includes the option, grind peanuts there to make your own peanut butter. Or, buy organic, shelled, skinned peanuts to grind at home.

Ingredients


  • 1/4 C coconut oil, Fair Trade
  • 1/2 C peanut butter; unsweetened, unsalted, organic
  • 1 flax egg (2.5 T water and 1 T ground flax seeds)
  • 1/2 tsp vanilla extract
  • 1/2 C brown sugar, organic
  • 1/4 C honey; organic, local
  • 1/2 tsp baking soda
  • 1 1/4 C whole wheat pastry flour, organic

Directions


1.Preheat the oven to 375 degrees.
2.Make the flax egg in a small bowl and set aside.
3.In a mixing bowl, add the coconut oil, peanut butter, and vanilla. Blend well.
4.Add the flax egg in, and then the sweeteners. Blend well.
5.Add the baking soda, stir in well.
6.Add the flour in gradually, and blend well into a dough.
7.Take a heaping tablespoon of the dough at a time to form a ball. Place on a baking sheet.
8.Use a fork to press the criss-cross pattern into the cookie dough balls.
9.Bake for 10-13 minutes, or until they have a golden brown appearance.
10.The cookies may still be soft when they first come out of the oven. When they cool, they will harden.
11.Cool for 10-15 minutes before eating.

*CS Sherin, Recipe For A Green Life 2018© Please feel free to share this article–in its entirety with author, source credit, and this copyright notice–on social media and for non-commercial educational purposes only.*

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