Family traditions are something I love to pass down to my kids. I grew up eating old-fashioned peanut butter cookies. Both my mother and my grandmother made them in huge batches and stored them in large glass jars to keep them fresh. There was always a delicious treat waiting to enjoy any time of the day.
Times have changed since I was a child and the need to eat a gluten-free and dairy-free diet wasn’t on my radar. As my daughter, Lexi, became older, she found she was intolerant to both dairy and gluten, so my quest to find delicious alternatives to the foods I grew up with became a front-burner issue.
Unlike a good deal of gluten-free and dairy-free cookies that have a dry texture and fall apart easily, these cookies have a lightly crisp outside and a soft chewy center that stay together without leaving a crumbly mess. You don’t have to be gluten and dairy intolerant to love these cookies either. I’ve had many requests for these cookies by those with no dietary limitations but love these cookies even more than the regular version.
I broke family tradition and added chocolate chips to my peanut butter cookies, which my kids love. I use regular chocolate chips in my cookies, but if you are completely dairy free, you will want to use the dairy-free version. For the best results, enjoy these cookies a day or more after you bake them. This is when the moisture settles into the cookie, creating more of a chewy texture and intense flavor. I hope you love this
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