Home » Molly’s Peanut Butter Cookies (Vegan, Dairy Free)

Molly’s Peanut Butter Cookies (Vegan, Dairy Free)

I spent last week with Molly and Jack, both adorable, both like cookies. What’s a grandma to do but bake?! And bake with Molly of course :-) After all, now that she is 20 months old, doesn’t eat sugar but has a sweet tooth (what baby doesn’t??) and likes to mix, taste and eat – this cookie couldn’t be better. This recipe is a delicious starter “big person” cookie that a toddler can easily eat. And if you’re 6 like Jack well then, even better! It also happens to be vegan, of few ingredients, dairy free and crazy easy to put together. The whole wheat pastry is a must as is the white grape juice concentrate. If you use any other kind of fruit juice concentrate or plain old juice expect a completely different kind of cookie. Oh and did I mention that it is easily doubled? And don’t be afraid (not for the sugar free or vegan) to add chocolate chips or hey (!) half-cookie dipped in chocolate!!

 

Molly’s Peanut Butter Cookies (vegan, dairy free)

(adapted from Mani Niall)

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Ingredients:

  • 1 cup whole-wheat pastry flour
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon sea salt
  • 1 cup unsalted, natural peanut butter
  • 3/4 cup thawed white grape fruit juice concentrate 
  • 1 teaspoon vanilla extract
  • dash of cinnamon

 

Directions:

  1. Position oven racks in center and top third of oven and preheat to 350°F. Lightly spray two large baking sheets with cooking spray.
  2. In medium bowl, whisk together flour, baking soda and salt. In second medium bowl, mix peanut butter, fruit juice reduction and vanilla with mixer on high speed until combined. Reduce speed to low and gradually beat in flour mixture just until a soft dough forms.
  3. Using a level tablespoon of dough for each cookie, roll dough into balls. Place balls 2 inches apart on baking sheets. Using a fork dipped in water, press a criss-cross pattern into each ball, flattening to a 2-inch round.
  4. Bake until tops are lightly browned, about 10-12 minutes. Halfway through baking, switch sheets on top and bottom racks. Cool cookies for 2 minutes on baking sheets, then transfer to wire racks to cool completely.

Here is how Molly did it:

 

Molly and the ingredients

Molly and the ingredients

 

Molly taste-testing

Molly taste-testing

 

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Cookies!

Cookies!

2 Responses to “Molly’s Peanut Butter Cookies (Vegan, Dairy Free)”

  1. Alice says:

    Wonderful! Is that really you grandchild or is it a hired model? She’s stunning!

  2. OhMySweetiePie says:

    Oh no, she’s real and she is indeed stunning !! :-)

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