*I use a natural peanut butter with no added sugar and little to no salt versions for these. For nut free sunbutter or tahini can be used.
*If making with coconut palm sugar use 2/3 cup. If making with maple syrup use 1/2-2/3 cup, using 2/3 cup will result in even softer cookies (aren’t the best option for traveling unless pulling from the fridge or freezer).
*Brewers yeast added for lactation but there are other health benefits and is optional.
*To make them dairy free I use Little Secrets Candies which are about the size of Peanut M&Ms so I use 1/2 cup. If using a smaller candy or M&Ms you can use 1/4-1/3 cup. Another dairy free option would be to just use twice as many dairy free chocolate chips, your favorite chocolate bar chopped up, or another candy.