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
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.