Dairy Free Almond Butter Cookie
Let’s face it, it can be challenging being an allergy parent. I mean, can you imagine not being able to eat your mom’s amazing peanut butter cookies!? Well, this recipe is as close as it gets to the original, gooey, crunchy crusted cookie that I grew up enjoying. These Dairy Free Almond Butter Cookies have a crisp outer edge closing in an equally delicate, soft interior.
Make the Time to Bake Together
It is important to take the time to bake with your kidlets right? I think so, and I think it is safe to say you do too since you are reading this recipe post (thank you by the way!) 🙂 Our latest baking adventure included broken eggs all over the counter, chair, and safety gate (don’t ask). Even though the kitchen was a mess after, it was totally worth it since their little eyes were observing me measure, read, and write while we created memories and modelled life skills this morning.
Don’t forget to Pin our last pic so you can easily come back and bake this recipe again.
Ingredient Round Up
We choose to use Kirkland Brand Almond Butter since it says that is is made in a peanut free facility. We also used the Camino brand of chocolate chips in this recipe and they melted perfectly. The Camino Semi-Sweet Chocolate Chips are peanut and diary free, and part of a lovely Canadian company who pride themselves on their Fair Trade commitments.
Please make sure that the ingredients you choose are safe for you and your family.
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We hope you and your family really enjoy these Almond Butter Cookies and other sweet treats.
Dairy Free Almond Butter Cookies (Peanut free)
Peanut free almond butter cookies that are free from dairy and any fake ingredients. These sugary delights taste like the peanut butter cookies my mom used to make for us growing up. If you know my mom, you know here cookies are the stuff binge eating dreams are made of!
- 2 Cups Almond Butter Peanut Free
- 2 Cups Sugar
- 1 Tsp Baking Soda
- 1 Tsp Sea Salt
- 2 Tsp Vanilla Extract
- 1 Cup Chocolate Chips Allergy Friendly
Preheat oven to 350°.
Grease a cookie sheet or use parchment paper to keep the cookies from sticking to you pan of choice.
Mix the first 6 ingredients into a large mixing bowl in the order they are listed. Add in the 7th (chocolate chips) if you wish.
Use a tablespoon to measure each cookie. Roll each in a ball. Use a fork to gently flatten the cookie using a hatched pattern.
Set your timer for 10 minutes, you may need to leave the cookies in for 11 minutes but start checking at 10 to make sure they are not burning. OR let a batch get a little extra crispy like I do since my Dad seems to like them that way!
It is important to space these cookies out on the pan. They will expand out to almost double their pre-baking size.