Who doesn’t love peanut butter cookies? People with peanut allergies of course! Our household has been peanut free for over a decade. We’re also tree nut free, so no almond or cashew butter here either. But I finally found some of the allergy-friendly peanut butter alternatives I’ve been reading about at our local shops. So, first order of the day was to make some allergy-friendly, not peanut “peanut butter” choc-chip cookies.
The beauty of these is that not only are the safe for us as they are milk, egg, peanut and tree nut free, but they are also safe for schools with no nut policies. And this recipe can easily be adapted to be soy free and wheat or gluten free too.
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Not peanut “peanut butter” alternatives
Why has it taken us this long to discover the wonders of peanut free “peanut butter”? It’s probably in part because our child’s first experience with peanut butter wasn’t a good one. It was an in hospital food challenge for peanuts and that first little taste was enough to cause a serious reaction. I guess I thought that a peanut and nut free substitute might be too close to that experience. But a lot of time has passed, and I thought it was time to open up some new flavours.
The first one we tried is Wowbutter, which is made with toasted soy and pressed soy oil. It smells and tastes just like the real thing! As soon as I peeled of the lid I could smell that this was going to be a perfect substitute for all the recipes that use peanut butter. (If there was any left after our peanut allergy one discovered it and demolished half a jar on fresh bread. Let’s just say I needn’t have been worried!) We bought the smooth, but it’s also available it a delicious crunchy version. It’s available at supermarkets or you can buy Wowbutter online from Amazon.
Next on our list is Vgood’s PeaNOT butter, which is made with roasted chickpeas. This would be a great option for people with soy allergies who can tolerate chickpeas. It’s also available in smooth and crunchy and packed full of flavour (and fibre). In Australia you can buy V’good PeaNOT butter online from Aussie Health Products or from Catch.
Other allergy-friendly ingredients and adjusting the recipe
Depending on which peanut butter alternative you choose, you may need to adjust this recipe slightly. Because we used Wowbutter, which has a fairly thick consistency without any oily residue, I didn’t use much flour. For amore oily peanut free spread, I’d recommend either adding slightly more flour or a little less vegan butter. If your spread is unsalted, you can add a pinch of salt to the recipe.
Our preferred dairy free spread for baking is Nuttalex “buttery” flavour, but you can use whatever you would normally use.
We use oat milk in our baking, but you can use any non-dairy milk alternative that suits your allergies. For example soy or rice milk would be fine.
If you have a wheat allergy or need to make these cookies gluten free, simply swap out the self-raising flour for a wheat and gluten free alternative. Just be aware that the cookies might not spread as much when baking. They don’t spread a lot anyway.
For allergy-friendly chocolate chips, we love using Australian brand Sweet William. You can buy Sweet William chocolate chips from some supermarkets or online from Aussie Health Foods. Another great option is Enjoy Life Chocolate Mini Chips. Both of these are gluten and nut free as well.
These cookies are so quick and easy to make.
Simply place the sugar, dairy free and peanut free spreads in a large bowl and combine with a wooden spoon until creamy.
Add the remaining “wet ingredients” – the dairy free milk and vanilla essence – and mix will.
Then add in your dry ingredients – the flour and chocolate chips. Add the flour in stages and mix well between additions. You should end up with a a nicely formed ball of cookie dough.
Roll heaped teaspoons of cookie dough into balls and place on the prepared tray. Press down lightly with a fork and then place in the oven to bake for 8 to 10 minutes. Keep a close eye on them to make sure that they don’t burn and remove when golden brown.
After cooling on the tray and then on a wire rack, your cookies should be soft in the middle and slightly crunchie on the outside. This recipe makes about 24 cookies, depending on how big you make them.
So quick to make and even quicker to disappear!
Not Peanut Peanut Butter Choc-chip Cookies
- large mixing bowl
- Measuring cups
- Metal spoon
- Baking trays
- Grease proof paper or silicone tray liners
- Wire cooling rack
- 1/2 cup dairy free spread (we use Nuttalex)
- 1/2 cup peanut free peanut butter alternative (we use Wowbutter)
- 1/2 cup white sugar (or half and half white and brown sugar)
- 1 teaspoon vanilla essence
- 1/4 cup dairy free milk (eg oat or soy)
- 1 cup self-raising flour
- 1/2 cup dairy free and nut free chocolate chips
- Preheat the oven to 180C (350F)
- Mix diary free spread, peanut free spread and sugar(s) in a a large bowl with a metal spoon until well combined and creamy.
- Add vanilla and non-dairy milk and mix well to combine.
- Add chocolate chips and the flour a small amount at a time, stirring well in between additions until you have a formed ball of dough.
- Roll spoonfuls of dough into balls and place onto lined baking trays. Use a fork to flatten slightly.
- Bake the cookies in the oven for about 8 to 10 minutes or until they turn golden.
- Remove the tray from the oven and leave the cookies to cool slightly on the tray. Transfer to a wire rack to cool.
If you enjoy these peanut free cookies, make sure to have a look at some of our other allergy friendly recipes.