Dairy-free mini PB&J cookies

Because we follow orthodox kosher rules at Hillel, about 95% of the baking I do there is dairy free. We try not to do a ton of substituting and exchanging of ingredients, so things like nut butters are really helpful in place of butter.

These peanut butter sandwich cookies are adorable, you shape the logs like loaves of bread by pinching in the sides and the top, so when you slice the loaf the cookies look like slices of bread.

You could also fill the inside with nutella or chocolate ganache – I’m only begining to explore the posibilities!


dairy-free PB&J cookies

1/2 cup peanut butter
1/4 cup sugar
1/4 cup brown sugar
1 egg
2 1/2 Tbsp milk substitute (really any kind, I’m sure this would work with water as well)
1/2 tsp vanilla
1 1/4 cups flour
1/4 tsp baking powder
1/4 tsp baking soda

1/4 cup your jelly or preserve of choice
1/4 peanut butter

First mix together the peanut butter and sugars. Then add milk substitute, egg and vanilla.

Add dry ingredients to your peanut butter mixture, mix until incorporated.

Divide into two rectangular logs, pinch along the sides and the top to create indentations. Then wrap in plastic wrap and refrigerate for one hour or over night (or any amount of time in between!).

Oven @ 350 degrees

Slice the log into 1/4 inch pieces and spread out on lined baking sheet. Bake 7-9 minutes until slightly browned and not squishy.

Spread with peanut butter and jelly and sandwich them! Enjoy many 🙂


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