Dairy-Free Peanut Butter Oatmeal Cookies
 
Prep time
Cook time
Total time
 
This recipe is a family favorite that was shared with us by our friend Sarena Shasteen. The original recipe is made into sandwich cookies with a peanut butter filling, but they are great soft and chewy cookies on their own. Nevertheless, I have added a vanilla crème filling option for sandwich cookies.
Author:
Recipe type: Dessert
Cuisine: American
Serves: about 42 cookies
Ingredients
  • ¾ cup all-purpose flour
  • ⅜ teaspoon salt
  • ½ teaspoon baking soda
  • ¼ teaspoon baking powder
  • ½ cup (1 stick) dairy-free buttery sticks
  • ½ cup peanut butter
  • ½ cup sugar
  • ½ cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 1 egg
  • 1 cup quick oats
Instructions
  1. Preheat your oven to 350°F and line baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, salt, baking soda, and baking powder.
  3. In a mixing bowl, cream the butter alternative, peanut butter, sugars, and vanilla. Add the egg and beat well.
  4. Add the dry ingredients to the wet mixture and stir until combined. Add the oatmeal and stir until combined.
  5. Drop the dough by the level tablespoon onto your prepared baking sheets. Gently roll each dough piece into a ball, and flatten them to about ¼-inch thick on your baking sheet about 2 inches apart. They will spread just a little.
  6. Bake the cookies for about 10 minutes, or until cookies are a light brown.
  7. Let the cookies cool for a few minutes on the baking sheet before carefully transferring them to a wire rack to cool completely. They will be fragile when warm, but firm up s they cool.
Notes
Sandwich Cookie Option: In a mixing bowl, beat 2½ cups powdered sugar, ¼ cup + 2 tablespoons non-hydrogenated shortening, 2 tablespoons dairy-free butter alternative, 1 teaspoon water, and 1 teaspoon vanilla extract or pure flavoring. If needed, beat in another teaspoon of water to get a soft icing dough that isn't sticky. The cookies are soft, so gently press a ½ tablespoon ball of the icing onto the bottom of a cookie. Place another cookie bottom side down on the icing, and gently press to seal. You might have a little leftover icing. This fills about 24 cookies.
Nutrition Information
Serving size: 1 cookie Calories: 66 Fat: 3.5g Saturated fat: .9g Carbohydrates: 7.7g Sugar: 4.4g Sodium: 74mg Fiber: .4g Protein: 1.4g
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/dairy-free-peanut-butter-oatmeal-cookies