My favorite Sesame Street character growing up was Cookie Monster … mostly because I identified with his intense love for cookies. Can anyone relate? Among my favorites was my mom’s peanut butter cookies, which I remade into Dairy-Free Almond Nut Butter Cookies!
When my daughter was in kindergarten, a boy in her class was soooo allergic to peanuts that he ate lunch by himself, just in case a child at his table brought a peanut butter and jelly sandwich in their lunch. Just the “fumes” sitting next to a child with peanut butter posed a lethal threat to this poor boy. Luckily, within the first week of school, the children in my daughter’s class didn’t like this arrangement and thought it was unfair and they – on their own – came up with this idea: if none of us ever bring anything with peanuts in our lunches, can he sit at our class table? We were a proud bunch of parents and readily agreed to ban PB&Js in school lunches that we packed.
My own son has a peanut allergy (so I was already stocked up on other nut butters), but his allergy isn’t so severe that a mere whiff of peanuts could possibly kill him. My dairy allergy is the same way. It can create major misery, but it’s not lethal. My heart goes out to anyone with food allergies, especially kids … and the parents who have to let them leave their sight to go out in the world.
So tasty, allergy-free recipes have become a passion of mine. These dairy-free almond nut butter cookies don’t contain any milk or peanuts (and that’s a glass of almond milk in the pictures), but they DO have eggs and gluten in them. In the future, I’ll experiment to make them free of other allergens too … but that’s another recipe for another day. 🙂
For these cookies, I use almond nut butter that DOES have sugar in it. You could try using almond butter with no sugar in it, but to get the same taste, you’ll probably need to add a little extra sugar. Either way, make sure you stir the almond butter well before adding it to the batter. The oil tends to sit on top, so if you don’t, you’ll have an oily cookie (and probably need to add more flour).
On with the recipe … 🙂 You can pin/save it too!
| Servings |
dozen
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- 1/2 cup vegan butter (if dairy isn't an issue, you can use real butter)
- 1/2 cup brown sugar (firmly packed)
- 1/2 cup white sugar
- 1/2 tsp vanilla extract
- 1 egg
- 1/2 cup almond butter (not the sugar-free kind)
- 1 1/2 cups all purpose flour
- 1/2 tsp baking soda
Ingredients
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- Preheat oven to 325 degrees F
- Cream the vegan butter and sugars; add egg and vanilla and mix well
- Add the almond butter and dry ingredients; mix well
- Form 1 to 1 1/2 inch wide round balls and place on cookie sheet (I like to put parchment paper on the sheet to make it easier to remove the cookies and easier to clean the cookie sheet, but this isn't necessary)
- Flatten the balls gently and poke each with the tines of a fork
- Bake in oven for 11-13 minutes at 325 degrees; remove and let cool on cooking rack. Enjoy!
© Kitchen Gone Rogue. www.kitchengonerogue.com
Looks scrumptious!
Thank you! 🙂