Dairy-free Peanut Blossom Cookies
1-3/4 cup flour
1/2 cup firmly packed brown sugar
2 tablespoons soymilk, rice milk, or almond milk
1/2 cup solid shortening
1/2 cup sugar
1 teaspoon soda
1/2 teaspoon salt
1 teaspoon vanilla
1/2 cup peanut butter
Dairy-free Chocolate Chunks (You will need about 48 chunks. Check the labels on the pre-made chunks to ensure that they are dairy-free. You can also buy a semi-sweet baking bar and cut it into chunks. Again, always double check the label.)
Combine all ingredients in mixing bowl and mix at low speed until a dough forms. Shape dough into balls (using rounded teaspoonfuls.) Roll balls in additional sugar. Place on cookie sheet. Bake at 375° F. for 10-12 minutes. Remove from oven. Top each hot cookie immediately with chocolate chunk, pressing down so cookie cracks around edge.
NOTE: You can also use dairy-free semi-sweet chocolate chips in place of the baker’s chocolate chunks. Just place 3 chocolate chips on top of the cookie after it comes out of the oven. These also make awesome peanut butter cookies. Just flatten each ball crisscross with a fork after rolling in sugar and bake.