There’s just something about a peanut butter cookie—this recipe uses Sunbutter is a great alternative. Adults and kids love these cookies and they are delicious as ice cream sandwiches with vanilla ice cream.
- ½ cup butter or non-dairy butter, softened
- ½ cup Sunbutter – a sweetened variety (such as Sunbutter Natural)
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- 1 egg or prepared Egg Replacer equivalent to 1 egg
- 1¼ cups all purpose gluten-free flour blend
- ¼ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup mini chocolate chips (Optional)
Preheat oven to 375° F. Grease a baking sheet or lay down parchment paper.
Using a mixer, cream the butter, Sunbutter and sugars together. Add the egg or egg replacer and mix until fluffy.
In a separate bowl, combine the gluten-free flour, baking soda, baking powder and salt. Add this to the butter and sugar mixture and mix until incorporated. Dough should pull together. If it does not, add 1 teaspoon of water at a time, up to 4 teaspoons, until dough comes together in a ball. Add chocolate chips if using.
The dough will be oily. Use your hands to form the dough into heaping tablespoon-size balls and then flatten with hands or fork onto the greased or parchment-lined cookie sheet.
Bake 10-12 minutes until barely light brown at the edges for a chewy cookie, or longer for a crisper cookie.
Cook’s Tip: The combination of sunflower seeds and baking soda can produce an unappetizing shade of green. The problem can be solved by reducing the amount of baking soda in a recipe, so if you are using a different peanut butter cookie recipe, cut back on the baking soda originally called for. The baking soda in this recipe has already been adjusted.
Calories: 120, Carbohydrates: 15 g, Protein: 2 g, Fat: 7 g, Cholesterol: 20 mg, Sodium: 60 mg, Fiber: 1 g
Alison St. Sure blogs about celiac disease, gluten intolerance and food allergies at SureFoodsLiving.com. She is the co-founder of the Gluten Intolerance Group of Marin County in California, teaches classes and is a consultant on living gluten free. She has also written for Common Ground and Competitor magazines.