I loved peanut butter. It was my favorite breakfast; whole grain toast with a couple of tablespoons of creamy peanut butter. It was my favorite lunch; a simple yet delicious peanut butter and strawberry jam sandwich. It was my favorite Little Debbie snack; Nutty Bars. I was always so grateful those little treats came in packages of two. It was also my second favorite cookie; classic peanut butter with the criss cross fork marks (sorry, chocolate chip will always be my ultimate favorite!)
When I learned my son had a severe peanut allergy, I was dumbfounded. How could something that seemed so nutritious and a staple of so many pantries be life threatening? Then I thought it had to be all the peanut butter I ate during my pregnancy. Of course all these questions were answered by my son’s allergist but it still boggled my mind, this whole peanut allergy thing. Once I researched the biology of food allergies I understood the true seriousness of a severe peanut allergy. I also realized I’ll never again have peanut butter.
As obsessed as I once was with peanut butter, I can now say the same about soy nut butter. I love it! Yes, it took about a week to get used to the slight difference in taste but now I use it in all the same ways; toast, sandwiches and cookies (even Snickeroos but that’s another blog post altogether!). It is a fantastic alternative to Peanut Butter (assuming you don’t also have a soy allergy as well).
A Food Allergy Mama reader asked if I would share my Favorite Dairy, Egg and Nut Free Soy Nut Butter Cookie recipe. I am happy to, and can tell you this one won’t disappoint. I know my son will never eat a Real Peanut Butter Cookie, but this one is so much better. It even is complete with the classic criss cross fork marks in the middle.
DAIRY, EGG AND NUT FREE SOY NUT BUTTER COOKIES
Yield: 2 dozen cookies
1/2 cup dairy-free shortening (I use Crisco)
1/2 cup creamy soy nut butter
1/2 cup granulated sugar
1/2 cup brown sugar
1/4 cup unsweetened applesauce
11/2 unbleached all-purpose flour
1/2 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
In the bowl of a stand mixer fitted with the paddle attachment, thoroughly combine shortening, soy nut butter, brown sugar, and applesauce. In a separate medium bowl, combine flour, baking powder, baking soda, and salt with a wire whisk. Add flour mixture to shortening mixture, and stir until just combined. Chill dough 1 hour.
Preheat oven to 375ºF, and line 2 baking sheets with parchment paper. Using your hands, shape dough into 1-inch balls, and place onto baking sheets. Dip fork into flour, and press into dough ball in a crisscross design. Bake 12 to 14 minutes, or until light brown. Cool completely on baking sheets.
are you willing to endorse any particular brand of soy nut butter? i haven’t found one that works great for me or DH or DS…but i haven’t looked too hard and would love a suggestion. thanks.
I was going through some of your older recipes. Do you think Sunbutter would work with these cookies? My little guy does test positive to soy, so we stay away from it, along with eggs, peanuts and tree nuts.
Sunbutter would be delicious with these cookies! Try it out!
I just discovered your web page and this is the first recipe I tried and it is AWESOME! This is the best allergy cookie recipe I’ve come across EVER! Even the rest of my family, who are not allergic and are very picky, loved these cookies. My older son could not believe these were not made out of peanut butter. I just love when I find allergy free recipes for my allergic child that the whole family will eat. Thank you, thank you, thank you!!!
I just came discovered your website after reading the new issue of Family Fun Magazine. I really wanted to try this recipe because I wasn’t sure what else I was going to do with the soy nut butter that my son dislikes. My son, who is 2 is allergic to dairy, eggs and peanuts. I am not sure what happened but I followed the directions and the dough never hardened. It was all crumbly. Any ideas? Thanks for the help.
Thanks Dena for your comment. I’m not sure why your dough would come out crumbly; reread the directions and see if there was any way you left a step out. Here are some tips to help: I like IM Healthy Soy Nut Butter, Creamy. Also, make sure to mix the dough sufficiently but don’t overmix. Give the recipe another shot and if doesn’t work again for you; email me with the list of ingredients you used and we’ll figure it out. Thanks!
This cookie recipe was fabulous! They turned out great and my daughter just loves them. It is difficult to send cookies to school with my daughter since we love peanut butter cookies and her school is peanut free. She loved them. I made half plain and put chocolate chips in the other half for a treat. They are just as good! Excellent recipe.
Just made these yesterday, but I used Sunbutter instead of soy nut butter. Turned out great. Next time, I’ll add some chocolate chips on top. My son said they were ‘Two thumbs up’.