Baking

Peanut Butter Cookies – Dairy free, Egg free, Gluten Free

We are noticing more and more friends and family members becoming egg and dairy free, so we thought we would adapt a few of our favorite recipes for them!

Peanut Butter Cookies
adapted from Reeses Miniature Temptations

1/2 cup (1 stick) butter, softened – Substitute:  Earth Balance
1/2 granulated Organic Sugar – Do not use sucanat
1/2 c packed light brown sugar – Substitute: coconut sugar
1T flax seed plus 2T warm water
1/2 c peanut butter
1/2 tsp vanilla – Substitute: vanilla seeds, vanilla powder.
1 1/2 c gluten-free flour
3/4 tsp baking soda
1/2 tsp salt
1/2 c water

Preheat oven to  375*.  Line cookie sheet with parchment.

In a small cup mix together flax seed and warm water. Set aside for 2 minutes.

In a large bowl cream together butter, sugars, flax seed mix, and vanilla extract until fluffy.

In a medium bowl stir together flour, baking soda, and salt.  Slowly add the flour mixture to the wet ingredients.  Scrape down the sides as you go. The mixture may turn grainy, this is normal.  Slowly add the 1/2c of water until a “cookie dough” consistency is reached.

Scoop the dough onto your prepared tray. Flatten with the traditional crisscross pattern, or use your fingers to make into 1 – 1 1/2″ flat round.  Bake 8-12 minutes or until golden brown.

Note: This dough can be frozen in mounds on wax paper, and then stored in an air tight bag/container for future baking for up to 4 months. To use, remove from freezer and place on a prepared pan. Bake as normal.
Makes approximately 3 dozen cookies.
Store in an air tight container. Lasts approximately a week.

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