Quinn is sensitive to dairy products, and I’m breastfeeding, so I have altered my diet. Let me tell you, it is not easy! I have found milk and butter substitutes, which are okay, but I miss cheese! Big time! I am going to buy this fake cheese to try but my expectations aren’t too high for it.
What I really want is a nice slice of pizza! That would probably be the worst thing though, because she is also sensitive to tomatoes…
Anyway, I was trying to think of a recipe for a sweet treat that didn’t include butter or any other milk product, and my mom suggested peanut butter cookies. I googled it and found this recipe, which turned out great. Delicious, soft peanut butter cookies!
(Dairy-free) Peanut Butter Cookies
- 3/4 cup Peanut Butter
- 1/2 stick Crisco Vegetable Shortening
- 1 1/4 cups firmly packed brown sugar
- 3 tablespoons soy milk
- 1 tablespoon vanilla extract
- 1 large egg
- 1 3/4 cups Flour
- 3/4 teaspoon baking soda
- 3/4 teaspoon salt
Combine peanut butter, shortening, brown sugar, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Add egg. Beat just until blended.
Combine flour, baking soda and salt. Add to creamed mixture at low speed. Mix just until blended. Roll into balls (I made 28) and roll in granulated sugar. Place on cookie sheet and flatten in a crisscross pattern with tines of fork.
Bake at 375 for 8 minutes. Cool 2 minutes on baking sheet. Remove cookies to cooling racks to cool completely.
These cookies were seriously delicious. Now who has some other dairy free recipes to share with me?!