I know this is an old post, but I wanted to ask a question about making the recipe non-dairy. I saw the idea of subbing canola oil for the butter (since there's peanut butter, it might work in this recipe) and I can use soymilk for the cow milk. But what about the nonfat dried milk. Are there any good non-dairy subs for that? What role does it play in the texture/look of the cookie? Thanks so much. HI Jess, The dried milk is in the recipe for tenderizing and added calcium. You can definitely leave it out and still get great cookies. Happy baking! ~ MaryJane

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