I had made this recipe once before “AJ safe” about a year ago (no milk or eggs). Angel reminded me that they taste better the next day, hence my note in the instructions. 
I also specifically used Biscoff Spread vs. Trader Joe’s this time since the TJ version has coconut oil in the ingredients and that is also an allergy for AJ. I thought the spread would add an extra dimension to the peanut butter cookies. I found this recipe and really liked it the first time I made it because it was very peanut buttery and the cookies weren’t crumbly. When I made the recipe last year I didn’t use Goody or Blondie Mix so I knew that would be another fun change that would help whip this recipe up in a jiffy. I ended up baking the cookies for a full 15 minutes since they didn’t look done, but they probably could have come out at 12 minutes. I am a soft cookie lover not a big fan of crunchy cookies. At 15 minutes they weren’t crunchy as much as more chewy. I believe the Blondie Mix contributed to that chewy aspect due to the ground up oatmeal. I know that any time I make something “AJ safe” she is extra excited since much of what I make has eggs and dairy in it. I love making stuff for my kids since it is one way for me to show them how much I love them. I enjoy seeing their eyes light up when they smell what is baking or they ask me what I’ve made and when they can sample it. I’ve noticed that Max likes to play with kitchen sets a lot which makes me smile. However, he also loves to jump off the couch and make ninja noise just as much, so he seems naturally balanced. Unfortunately he can’t partake of these cookies since he can’t do the peanut butter.
Peanut Butter Biscoff Cookies
Ingredients
- 1 1/2 C . Blondie Mix (You can get that recipe here)
- 1 C . Goody Mix (You can get that recipe here)
- 1/2 C . Softened Margarine
- 3/4 C . Creamy Peanut Butter
- 1/4 C . Biscoff Spread
- 1 tsp . vanilla extract
- 1 egg (I used egg subsitute: 1 tsp. Knox Gelatin, 2 1/2 T. Cold Water + 2 T. Boiling Water)
- Sugar for rolling cookie dough in
Instructions
- Make the egg substitute first and allow to stand for 5 minutes. In a large mixing bowl measure out all ingredients and mix until uniform.
- Roll 1-2 T into round balls, roll in sugar, and place on greased cookie sheet. Press with a fork to get the criss cross pattern that are customary for peanut butter cookies.
- Bake at 350 for 12-15 minutes. Remove from cookie sheet and allow to cool on wire rack. Cookies will mellow and taste even better the next day.
MaryEllen says
I was informed by a vegan friend that margarine contains milk solids. Read your labels and make sure you’re getting the right substitute for your family, if milk protein an issue.
Angel Hickman Peterson says
HI Mary – Yes I am aware – it’s a negligible amount. It doesn’t affect my daughter and she is pretty sensitive to milk.