Peanut Butter Cookies (Dairy Free)

By Cookie67

This lower fat, dairy-free version is the real deal. Truly, you don't have to be vegan to love them.

Ingredients

• 3/4 cup Wholesome Sweeteners Fair Trade Certified Organic Sugar, divided
• 1/2 cup unbleached white flour
• 1/4 cup plus1 tablespoon whole wheat pastry flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/8 teaspoon fine sea salt
• 1/2 cup organic smooth peanut butter, at room temperature
• 3 tablespoons organic expeller-pressed canola oil
• 1/4 cup soymilk
• 2 teaspoons pure vanilla extract
• 1 teaspoon apple cider vinegar

Preparation

Step 1

Position a rack in the middle of the oven and preheat to 350° F. Line two baking sheets with parchment paper.

Place a wire mesh strainer over a medium bowl. Add ½ cup of the sugar, the white flour, pastry flour, baking soda, baking powder and salt to the strainer. Tap the strainer against the palm of your hand to sift the ingredients into the bowl. Stir with a wire whisk to distribute the ingredients.

Combine the peanut butter, canola oil, soymilk, vanilla, and vinegar in a food processor. Pulse until the mixture is smooth; it will be very thick. Add the dry mixture to the peanut butter mixture and pulse a few times, only until the dough begins to hold together. Transfer the dough to a bowl and press and squeeze with your hands until the dough is smooth and shiny.

Put the remaining ¼ cup of sugar on a plate. Shape the dough into 1-inch balls. Roll the balls in the sugar and place 2 inches apart on the prepared sheets. Use the tines of a fork to press each cookie horizontally, then vertically, to flatten them into the traditional peanut butter cookie shape.

Bake the cookies, one sheet at a time, for 8 to 10 minutes, until the cookies are lightly browned. The cookies will be soft, but will firm as they cool.

Set the baking sheet on a rack and cool for 3 minutes until the cookies are firm enough to move. Transfer the cookies to a rack to cool. Store in a tightly covered tin at room temperature for 2 to 3 days.