Among the joys I lament Roo missing out on due to his allergies, a tray of peanut butter cookies cooling on the counter ranks near the top, right behind family vacation to Thailand.
peanut butter substitutes for years on sandwiches, in sauces, on crackers, apples, and much more. To be fair we've all grown quite fond of Sunbutter as a worthy substitute. But, we've already lost eggs in our baking due to, you guessed it, Roo's allergies, and I get nervous when we start over-substituting. Up until now I've avoided making Sunbutter cookies all together for fear of their shortcomings without peanut butter or eggs.
Sometimes someone should shake me. I made these and maybe it's been too long since I tasted real
peanut butter, but I could not tell the difference. I kid you not, these
are the real deal.
Egg-Free Sunbutter Cookies
adapted from Food.com
1/2 cup sunflower butter (we use Sunbutter)
1/2 cup granulated sugar
1/2 cup brown sugar
1/2 cup unsalted butter (room temperature)
1 tsp vanilla
1 & 1/4 cups flour
1/2 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
1/2 cup mini-chocolate chips (optional)
1. Preheat the oven to 375 degrees. Combine the sunflower butter, both sugars, butter and vanilla. Mix well. Add flour, salt, baking powder and soda and mix again until combined. Stir in chocolate chips, if using.
2. With clean hands, roll the dough into balls, about 1/2-inch diameter. Place on a cookie sheet. Enlist your favorite child or children to gently mark each cookie with a fork in a crisscross pattern.
3. Bake 8-10 minutes until light golden brown. Allow tray to sit for a few minutes then transfer cookies to a wire rack to cool completely. Store in an airtight container.