This recipe for Sunbutter cookies was adapted from a classic peanut butter cookie recipe. If you have a peanut allergy and haven't tried Sunbutter yet you're missing out! The taste and texture is very similar (it even tastes great by the spoonful right out of the jar!) This was my first try baking with it and I think it works very well. I hope you think so, too!
Some ingredients I used for this recipe:
- 1/3 cup "safe" margarine like Earth Balance
- 1/2 cup Sunbutter
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 teaspoon vanilla
- 2 teaspoons Ener-G Foods Egg Replacer + 2 T. warm water mixed together
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1-1/4 cup wheat-free all-purpose flour mix
- 1/4 cup granulated sugar
- Preheat the oven to 375 degrees.
- With an electric mixer, cream together the margarine, Sunbutter and sugars. Mix in the vanilla and egg replacer mixture. In a separate bowl, combine the baking soda, baking powder, and flour. Add to the Sunbutter mixture and mix well. Refrigerate dough for 30 minutes.
- Put sugar in a bowl. Roll chilled dough into balls (about 1" in diameter) and roll in sugar. Place balls on an ungreased cookie sheet. Using a fork, flatten the balls making a criss-cross pattern. Bake in 375 degree oven for 7-9 minutes. Let cool slightly on the cookie sheet, then transfer to a cooling rack.