Raspberry Peanut Butter Cookies come together with very few ingredients, and they are Dairy Free and Gluten Free to boot! Perfect for your Valentine <3
We had some friends over for the Super Bowl and their daughters can’t have dairy. I wanted to make sure they had something for dessert so I made these 5 Ingredient Vegan Chocolate Cookies. They were really good, and I thought, “I wonder if I could adapt them for a Valentine’s Day twist?”
The original recipe called for coco powder to make them chocolatey, of course, so I thought hard about what I could use to make them a different flavor and color. What I came up with was to get freeze dried raspberries and pulverize them into a powder. I considered using strawberries, but I wanted the darker color of the raspberries.
You don’t see the raspberry/peanut butter combination too much and, honestly, it’s an interesting flavor, but I loved it! You really should give it a shot and see what you think. If, however, you’d rather use strawberries, they would work just as well. I think the natural tartness of the raspberries work really well with the sweetness of the pink icing, though.
These Raspberry Peanut Butter Cookies are thin, crispy on the edges, and chewy in the center. I thought the texture was really great even though they were so thin. If you over bake them they will get very crunchy, but you might like a crunchy cookie!
The color was not as red as I was hoping it would be because the peanut butter turned it more of a brown color, but there are flecks of red in there from the pulverized freeze dried raspberries, and the pink icing is so pretty in contrast.
Being non-dairy or gluten free doesn’t mean you can’t fully participate in the sweetest holiday there is. These Raspberry Peanut Butter cookies prove that. What is your favorite dairy free treat? Tell me in the comments!
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