In our house, we have one child with food allergies.  The rest of us have food preferences, but not life threatening allergies.  Peanut butter cookies are a favorite with one of my non-allergy kiddos.  As a result, we have modified our favorite peanut butter recipe, so everyone can enjoy cookies at the same time.  These Sunbutter cookies are delicious!

Delicious Sunbutter Cookies

Delicious Sunbutter Cookies

Ingredients

  • Ingredients:
  • 1/2 c. Gluten Free Flour
  • 1 1/2 tsp. baking soda
  • 1 Tbsp. egg replacer
  • 1 c. creamy Sunbutter
  • 1/2 c. sugar
  • 1/4 c. brown sugar
  • 1/4 c. water
  • 1 tsp. vanilla extract
  • 1/4 c. dairy free chocolate chips (optional)

Instructions

Preheat oven to 350*.

In a medium size bowl, measure out the gluten free flour, baking soda and egg replacer. Stir the dry ingredients.

Add the Sunbutter, sugar, brown sugar, water and vanilla.

Mix with a spatula until well incorporated.

Line a baking sheet with parchment paper. Form cookie balls of dough and place on baking sheet.

Press cookies down to about 1/4" thick. Traditional peanut butter cookies have the fork layed down like a basket weave cross-wise on the surface of the cookie - optional.

If you are a chocolate chip lover, gently push some chocolate chips into the top of the dough. 😉

Bake 7-9 minutes until the edges are golden. The cookies will be underdone. Pull them out of the oven and let cool on baking sheet. Let them rest an additional 5 minutes (if you can).

Notes

When I make this recipe, I make 6 cookies at a time. The first time I make this, I follow these instructions. To save the rest, take a sheet of parchment paper and roll the leftover cookie dough into a 2 1/2" - 3" diameter log.

Place the log in a gallon size freezer bag. Label and date the freezer bag. Place cookie dough in the freezer (with easy access for munching ;)...).

When ready to bake, preheat the oven to 350*. Take the frozen cookie dough out of the freezer and place onto a cutting board. Slice the cookies into 1/2" slices and place on a baking sheet with parchment paper. Bake in oven 9-11 minutes until the edges are golden. Touch the center of the cookies to see if they are gooey. If they are gooey, continue to bake until center is firm - check every 2-3 mins. The cookies should be underdone when pulled out of the oven. Let them cool on the baking sheet. Let them rest an additional 5 minutes before eating.

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