These are so yummy! I feed them to my neighbors and they rave about them. I also included my own modifications below to accommodate for my kid's egg allergies. Sunflowerbutter is seed butter made from sunflower seeds. I buy the organic, because the flavors and non-organic varieties have pre-added sugar.
From: The Sunbutter Website
Flourless Sunbutter Cookies
Ingredients
* 1 cup SunButter
* 1/2 cup brown sugar
* 1/2 cup granulated sugar
* 1 egg
* 1 teaspoon vanilla extract
* Pinch of salt
* 1 teaspoon baking soda
* 3/4 cup dark chocolate chips
* 1/2 cup brown sugar
* 1/2 cup granulated sugar
* 1 egg
* 1 teaspoon vanilla extract
* Pinch of salt
* 1 teaspoon baking soda
* 3/4 cup dark chocolate chips
Directions
Preheat the oven to 350 degrees, and spray a cookie sheet with cooking spray. Mix the sugars and SunButter together until smooth.
Add in the egg and vanilla extract and mix; then add in the salt and baking soda. Stir in the chocolate chips.
Drop the dough on to the cookie sheet about 2 inches apart. Smash down with a fork and then sprinkle with sugar.
Bake for 10-12 minutes. Let them sit on the cookie sheet for a few minutes, then move to a wire rack and cool. You don’t want them to overbake; you want them to be soft.
Add in the egg and vanilla extract and mix; then add in the salt and baking soda. Stir in the chocolate chips.
Drop the dough on to the cookie sheet about 2 inches apart. Smash down with a fork and then sprinkle with sugar.
Bake for 10-12 minutes. Let them sit on the cookie sheet for a few minutes, then move to a wire rack and cool. You don’t want them to overbake; you want them to be soft.
MY VERSION (Valerie Douglas')
I make a big double batch to share with my neighbors who's kids are allergic to peanuts too. Plus I glut myself on the cookie dough.
2 Cups organic Sunbutter (it is the only kind without pre-added sugar)
1 cup raw coconut sugar
1 cup raw sugar (I omit this often and just do the one cup raw coconut sugar. It makes a little crumblier cookie, but cuts down on the sugars for my family and still tastes delicious!)
2 TBS ground flax seeds plus 6 TBS water
2 tsp alcohol free vanilla
2 pinches Himalayan salt
2 tsp aluminum free baking soda
2 tsp cultured, organic, salt free butter (you could also use coconut oil, but they get a more flat and brown)
1 1/2 cups mini Enjoy Life allergy friendly chocolate chips (I omit often, again to cut down on the sugars and just make the cookies without the mini chips. My kids still love them.)
Preheat the oven to 350 degrees, and coat a cookie sheet with coconut oil using wax paper. Mix the sugars, cultured butter and SunButter together until smooth.
Add in the flax seeds, water and vanilla extract and mix; then add in the salt and baking soda. Stir in the chocolate chips (if you want chocolate chips).
If you don't eat the cookie dough first (no salmonella risk due to lack of eggs and it is such yummy cookie dough), drop the dough on to the cookie sheet about 2 inches apart. Smash down with a fork. (I don't sprinkle with more sugar.)
Bake for 10-12 minutes. Let them sit on the cookie sheet for a few minutes, then move to a wire rack and cool. You don’t want them to overbake; you want them to be soft.
Add in the flax seeds, water and vanilla extract and mix; then add in the salt and baking soda. Stir in the chocolate chips (if you want chocolate chips).
If you don't eat the cookie dough first (no salmonella risk due to lack of eggs and it is such yummy cookie dough), drop the dough on to the cookie sheet about 2 inches apart. Smash down with a fork. (I don't sprinkle with more sugar.)
Bake for 10-12 minutes. Let them sit on the cookie sheet for a few minutes, then move to a wire rack and cool. You don’t want them to overbake; you want them to be soft.
*Note: I tried making these with almondbutter, and they turned out way too flat. They just oozed all over the pan.
No comments:
Post a Comment