These allergy-friendly and vegan Gluten Free SunButter cookies are like a cross between shortbread and a soft cookie. Delicious!
Hey friends, we have cookies today! It’s been a little while since I posted a great cookie recipe, and since “cookie” is in my blog’s name, I certainly don’t want to disappoint 😉 Peanut Butter cookies have long been a favorite of mine since I really do love peanut butter anyway, but my kids have peanut allergies so I have been on a quest to make SunButter cookies that are egg-free and don’t turn green.
SunButter can turn green? Yep! SunButter (and ground sunflower seeds) tends to turn certain recipes a green color, but I have discovered that only happens when I use baking soda or baking powder. The pH change in the recipe is what causes the naturally occurring chlorogenic acid in the sunflower seeds (and SunButter) to turn a green color.
I wanted my cookies to look just like good ol’ peanut butter cookies, so I skipped the baking soda and baking powder altogether, making these delicious Gluten-Free SunButter Cookies a nice color and they have a texture between shortbread and a soft cookie. Score!
I got the idea for this recipe from one of my favorite peanut butter chocolate chip cookie recipes that had that wonderful shortbread texture, but since these are gluten-free and egg-free I had to start from scratch creating the recipe and came up with my own. I went through several baking sessions with little tweaks here and there to get the cookies just right and keep them healthier, but I finally hit on this recipe that is perfect. P.S. the cookie dough tastes pretty awesome, too!
One of my first batches of these cookies I added some mini chocolate chips, and my kids loved those. I didn’t put chocolate chips in this version, but you can add some in to the dough if you like and just press the cookies down with your fingers instead of a fork. Who can resist chocolate chips and
peanut butter SunButter!
- 2 Tablespoons ground flax seed
- 2 Tablespoons water
- 1/2 cup SunButter
- 1/4 cup natural palm shortening
- 1/3 cup packed brown sugar
- 1/3 cup baking Stevia in the Raw
- 1 teaspoon vanilla extract
- 3/4 cup extra fine ground sorghum flour
- 1/4 teaspoon salt
- Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper and set aside
- In a small cup, stir together the flax seed and water. Set aside
- In a medium bowl, with a hand blender, beat together the SunButter and palm shortening until creamy
- Beat in the brown sugar, Stevia in the Raw, vanilla, and the flax water mixture
- Add the sorghum flour and salt to the SunButter mixture and beat together until blended and a thick dough forms. Press the dough together into a large ball
- Pinch off pieces of cookie dough and roll into balls about 1-1/2 inches in size, then press a fork cross-wise into the dough to slightly flatten the cookies
- Bake the cookies on the prepared cookie sheet for 13-14 minutes
- Allow cookies to cool for about 5 minutes on the cookies sheet before removing them to a cooling rack