(Closed) Lactose-free cookie recipe please?

posted 5 years ago in The Lounge
Post # 3
2076 posts
Buzzing bee
  • Wedding: June 2014 - British Columbia

@heathaah:  Hey, I am lactose intolerant. I have always substituted milk with almond milk or soy milk. It doesn’t affect the taste!

Post # 4
9139 posts
Buzzing Beekeeper
  • Wedding: November 2013 - St. Augustine Beach, FL

@heathaah:  Peanut butter cookies!


Flourless Peanut Butter Cookies


recipe image



Submitted By: Stephanie T.
Photo By: CookinBug

Servings: 6

“Heavy, yummy, and very peanut-buttery. You’ll need lots of milk to eat these!!”

1 cup peanut butter
1 cup white sugar

1 egg



Preheat oven to 350 degrees F (180 degrees C).


Combine ingredients and drop by teaspoonfuls on cookie sheet. Bake for 8 minutes. Let cool. Recipe doesn’t make very many, so you could double recipe as you desire.

ALL RIGHTS RESERVED © 2013 Allrecipes.com

Printed from Allrecipes.com 12/19/2013

Post # 6
708 posts
Busy bee

I had a roommate who would bake with ghee instead of butter and goat milk instead of cow milk.

Aside from that, there are plenty non-dairy fats to choose from (lard is popular for baking, though oils are also good substitutions) and non-dairy milks, though these will often alter the flavor more noticeably.

Post # 8
2934 posts
Sugar bee
  • Wedding: March 1996

@heathaah:  Eggs are fine. Lactose is milk sugar. In fact, butter has only trace amounts of lactose and many lactose-intolerant people can eat butter. It’s milk, cream, ice cream, sour cream, etc that are the bigger problems.

Post # 10
6123 posts
Bee Keeper
  • Wedding: August 2012

@heathaah:  Yes, eggs are fine for LI people and believe it or not mayo is fine (mayo is just eggs and oil).  Everyone always seems to ask me if that is OK.  I think butter is fine too as it has no lactase. It’s all fat.  But canola oil will do as a replacement.

Yogurt seems to work for me in smaller doses (the acidophillus breaks down the milk sugar for you), but it depends on your intolerance level. If yogurt works for your brother, then he can do kefir which is like yogurt’s cousin.  I use kefir whenever I need to make something creamy (soups, pasta dishes, etc).

Ricotta is actually fine, it’s made from whey (don’t get the whole milk kind though).  I use it dolloped on my pizza before baking it.

That is very nice of you to accomodate him!

Post # 11
2076 posts
Buzzing bee
  • Wedding: June 2014 - British Columbia

Eggs is fine. However, if you ever needed to substitute eggs, adding flaxseed, I’m told, does the trick. (I have yet to try!)

Also, Earth Balance has great vegan butter.

Sometimes when I can’t leave out milk, I would use milk with Lactaid in it.

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