SunButter Cookie Recipe: Egg Free, Dairy Free, Peanut Tree Nut Free, Soy Free and SUPER Yummy!
Mar 26 2010 in BAS Recipes, Best Allergy Sites, Food, Sweets and Treats by Ruth LovettSmith
If you are a peanut butter cookie lover, this recipe will satisfy your cravings. You would never know that sunflower seed butter replaces the peanut butter making a fantastic peanut free treat.
Feel free to use substitutes depending upon your allergies and diet.
Ingredients
1 1/4 cup all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup sunflower seed butter (Sunbutter* or other brand)
alternatively you can use Soy butter depending on your allergies
1/2 cup softened butter, margarine
use an alternative depending upon your allergies like Spectrum brand shortening made with 100% organic palm oil
1/2 cup packed brown sugar
1/4 cup granulated white sugar
2-3 tablespoons vegetable or canola oil
1/2 teaspoon vanilla extract (optional)
Instructions
Preheat the oven to 350 degrees farenheit.
Combine the sunflower seed butter, butter/margarine/shortening, sugars, oil and vanilla extract in a large bowl and stir until mixed well.
Add the remaining ingredients (flour, baking powder and salt) and mix until you have a soft dough.
If the dough is too dry, try adding water a teaspoon at a time. If the dough is too wet, try adding a little bit of flour.
Roll the dough into 1 inch balls and press flat into a disk onto a cookie sheet.
You can bake the cookies as is or use a fork to press a line or traditional cross hatch pattern onto the top of the cookies.
Bake for 15-20 minutes until cookies look set.
Let cookies cool for 5-10 minutes and then transfer to a wire rack to completely cool.
This recipe yields 20-30 cookies depending upon size.
Store cookies in a tightly sealed container. They are preservative free and best eaten within 3-5 days.
*SunButter is one brand of sunflower seed butter. Their website claims that it is manufactured in a peanut and tree nut facility and is made on equipment that processes soybeans.
Related posts:
- Easter Candy: Peanut, Tree Nut, Dairy, Egg & Gluten Free
- Chocolate Brownie Recipe: Egg Free, Dairy Free, Vegan
- SunButter Cup Recipe: Peanut Free
- Apple Cider Doughnuts: Egg Free, Soy Free, Peanut Tree Nut Free, Dairy Free and Delicious
- Allergen Free Chocolate Chip Cookie Recipe: Egg Free and Dairy Free
lisa fredricks said on March 26, 2010
This is a godsend thanks! My daughter is allergic to dairy, peanuts, tree nuts, soy and wheat. Cooking has turned into a pass/fail experiment for my family and I gave up on baking altogether. So much $ and so much food wasted on things that don’t turn out. We discovered sun butter a few weeks ago but I was not sure how it would compare in the baking arena. She will be so surprised when we can make these for her! Any suggestions on a good flour mixure for cookies would be much apprieciated!
Ruth LovettSmith said on March 27, 2010
Thanks Lisa! It’s always nice to hear when we are helping others.
Lots of people bake gluten free with rice flour found in natural food stores or in the organic/natural section of grocery stores.
I’ve also heard that others prefer a gluten free flour mix.
King Arthur Flour has just released a line of gluten free mixes available online and in stores soon.
I received their gluten free multi purpose flour mix in the mail recently and have not had a chance to try it out.
The nice thing about these mixes is that they are gluten free and made in facility free of the top 8 allergens. (per their box)
The ingredients are rice flour, tapioca starch, potato starch, whole grain brown rice flour.
The package says to use an equal amount to the flour called for in your recipe.
More information can be found at this link:
http://www.kingarthurflour.com/glutenfree/
Keep checking our site often for new recipes. We have some plans for a lot more peanut butter recipe substitutes!
Anna said on August 31, 2010
Your ingredient list says baking soda, but your instructions say baking powder–which is it?
Ruth LovettSmith said on September 1, 2010
Hi Anna, thanks for pointing that out. I’ve adjusted the recipe.
Baking Powder is actually part baking soda and part cream of tartar.
You can use either baking soda or baking powder, but I prefer baking powder because it includes an acidifying agent (cream of tartar) which prevents the cookies from falling flat.
kelly said on December 19, 2010
Thanks for sharing this recipe! Cookies turned out delish! We even made a second batch with enjoy life chocolate chips! : )
Ruth LovettSmith said on December 20, 2010
Kelly – I’m so glad you enjoyed the cookies and that they turned out well. Chocolate chips are a great addition. I LOVE the chocolate and sunbutter combo myself. :)