Easiest Way to Make Marzipan Allergy

Dairy-Free Almond Butter Cookies

Pistachio marzipan has a vibrant green color and a bold taste.

Recipe Summary Dairy-Free Almond Butter Cookies

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!

Ingredients | Marzipan Allergy

½ cup almond butter

½ cup white sugar

½ cup packed brown sugar

¼ cup shortening

¼ cup vegan margarine (such as Earth Balance®)

1 egg

1 ¼ cups all-purpose flour

¾ teaspoon baking soda

½ teaspoon baking powder

Directions

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.

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.

Info | Marzipan Allergy

prep: 10 mins cook: 9 mins additional: 5 mins total: 24 mins Servings: 48 Yield: 4 dozen cookies

TAG : Dairy-Free Almond Butter Cookies

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