These cookies are a holiday favorite with the classic flavor combination of peanut butter and chocolate. The best part is they are free of dairy, eggs, wheat/gluten, soy, peanuts, and tree nuts.
Course: cookies, Dessert
Keyword: dairy free, egg free, fish free, gluten free, peanut free, shellfish free, soy free, tree nut free, wheat free
Author: Kristi Winkels, RDN, LD
½cup"safe" margarinelike Earth Balance
½cuppacked brown sugar
1tablespoonflax seed meal and 3 tablespoons warm watermixed together
2tablespoonssoy or rice milk
1-¾cupsgluten free all-purpose flour mix
For chocolate "kisses":
1 ¼cups"safe" semi-sweet chocolate chips
2-½teaspoons"safe" margarine or coconut oil
Preheat the oven to 350 degree F.
In a large mixing bowl, beat the margarine and sunflower butter with a mixer on medium speed for about 30 seconds. Add ½ cup granulated sugar, brown sugar, baking powder and baking soda. Beat until combined, scraping the sides of the bowl. Add the flax seed meal and water mixture, milk and vanilla; mix well. Gradually mix in the flour.
Form dough into balls, using about 1 tablespoon of dough for each. Roll in granulated sugar and place on an ungreased cookie sheet about 2 inches apart.
Bake in a 350 degree F oven for 10-12 minutes or until edges are firm. Remove from oven and transfer to cooling rack and allow to cool for 10 minutes.
Press a piece of chocolate candy into the center of each cookie.
To make the chocolate candies:
Add the chocolate chips and margarine or coconut oil to a glass measuring cup or bowl. Microwave in 30-second intervals, stirring after each one until the chocolate chips have melted and the mixture is smooth.
Transfer the melted chocolate to a decorating bag or a resealable plastic sandwich bag. If using a plastic bag, snip a very small piece from the corner of the bag with scissors. When the chocolate begins to firm up, pipe it onto a piece of wax paper. Start with about a dime-sized circle and go around about 5 times to create a chocolate candy. Alternatively, you can pipe the chocolate into candy molds.
Allow the candy to cool and firm up. You can speed up this process by putting them in the freezer for 10-15 minutes.
Nutrition facts for 1 cookie: Calories: 157, total fat: 8 grams, saturated fat: 3 grams, trans fat: 0 grams, cholesterol: 0 mg, sodium: 74 mg, total carbohydrate: 20 grams, dietary fiber: 1 gram, sugars: 11 grams, protein: 2 grams
Sunflower Butter Blossoms https://www.eatingwithfoodallergies.com/sunflowerbutterblossoms/ Get more allergy friendly recipes at EatingWithFoodAllergies.com