In January, we didn’t eat dairy, but obviously I still needed cookies to snack on! These dairy-free cookies are soft and oh-so sweet (hence the three different sugars!) You might be tempted to skip out on the honey, but I promise you, the honey gives the sweetness an extra depth that make these cookies a house fave.
P.S. – these cookies are vegan if you don’t consider honey an animal product, but that is a debate for other times and places 🙂
- 1 cup peanut butter
- ½ cup brown sugar
- ¼ cup sugar
- ¼ cup applesauce
- ¼ cup honey
- 1 tsp baking soda
Preheat oven to 350°F. Line a baking sheet with SilPat or parchment paper.
Mix all ingredients together. Scoop out tablespoon-sized balls and place in rows, several inches apart, on the baking sheet. (Optional: flour a fork and press down on the tops of the cookies for patterned surfaces)
Baked for 8-10 minutes, until the tops of the cookies are golden. Be sure to check the bottom of the cookies to make sure they aren’t burning!
Remove from oven and allow cookies to solidify on the pan for another 3-5 minutes, then transfer to a wire cooling rack.