Delicious cookies that have the same basic flavor as peanut butter cookies, but can be eaten by people with peanut and milk allergies! I love to make these with my friend because she has a peanut allergy and I have a dairy allergy. They taste great and no one can tell that they are dairy free!


Recipe Summary

10 mins
9 mins
5 mins
24 mins
4 dozen cookies


Original recipe yields 48 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Mix almond butter, white and brown sugars, shortening, margarine, and egg in a large bowl. Stir in flour, baking baking soda, and baking powder until dough is combined.

  • Shape dough into 1 1/4-inch balls. Place about 3 inches apart on ungreased cookie sheets. Dip a fork in sugar and use it to flatten cookies in a crisscross pattern.

  • Bake in the preheated oven until light golden brown, 9 to 10 minutes. Cool for 5 minutes; remove from cookie sheets. Cool cookies on a wire rack.

Cook's Notes:

Both smooth and chunky almond butter will work.

I don't usually refrigerate the cookies because I prefer a chewy texture, but if you want a crunchier cookie, refrigerate dough for up to 2 hours before baking.

Nutrition Facts

63 calories; protein 0.9g 2% DV; carbohydrates 7.4g 2% DV; fat 3.5g 5% DV; cholesterol 3.9mg 1% DV; sodium 46.1mg 2% DV. Full Nutrition

Reviews (1)

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Rating: 5 stars
Delish! Easy and simple recipe can make a big batch and keep in fridge or scoop and freeze for later! I am dairy free and not a huge fan of peanut butter so these cookies are perfect! Only suggestion is that you triple the recipe because they will be eaten fast! Read More