The hubster’s favorite cookie is peanut butter. But with a severe peanut allergy in the house, I’ve since stopped making them. Due to my youngest’s peanut, tree nut and soy allergies {just to list a few} the only peanut butter replacement that we can use is Sunbutter. But you know, it’s quite good. I use it to make Allergy Free Puppy Chow and my brother who is a Puppy Chow Connoisseur can’t even tell the difference.
I’ve been trying to make a good Sunbutter cookie for quite some time and although the cookies are good they just haven’t baked quite right. One batch will be too dry another too wet. But the batch that I made this week was “Just Right!” Okay, now I sound like Goldilocks. Of course, my boys have never had a peanut butter cookie so they thought all of them were delicious, but for me I remember my mom’s chewy peanut butter cookies. The ones that practically melt in your mouth. Well, that’s what these are!! They are soft and chewy!!
These are free of the top 8 allergens. Dairy-free, soy-free, egg-free, gluten-free, wheat-free, peanut-free, tree nut-free!
**Be sure to pull the cookies out just at the first sign of browning. This will help
them retain their chewiness! If you like them on the crunchy side, leave them until
golden brown.**
- 1 TBS Flax Seed + 3 TBS Warm Water
- ½ c. Sugar
- ½ c. Brown Sugar, packed
- ½ c. Earth Balance {soy free} Butter
- ½ c. SunButter
- 1 tsp. Vanilla
- 1¼ c. Gluten Free Flour Mix
- ½ tsp. Xanthan Gum
- ½ tsp. Baking Powder
- ¾ tsp. Baking Soda
- ¼ tsp. Salt
- Preheat the oven to 375
- Mix the flax seed with the warm water and let stand for 10 minutes until it thickens.
- Beat the butter, sugar and brown sugar until creamy, 3 minutes. Mix in the SunButter, Vanilla and flax seed mixture and combine until incorporated.
- Mix the dry ingredients: flour, baking powder, salt and baking soda together in a separate bowl. Add to the SunButter mixture and add Xanthan Gum. Mix until everything is incorporated. Careful not to over mix.
- You can use a 1.25 oz scoop to measure out the cookie dough and place 3 inches apart. {the dough will seem a bit wet and sticky}
- Bake for 8 minutes for chewy or 10 for crunchy. {time may vary slightly}
OR
If you would like to be able to criss cross the top of the cookies with a fork before you bake them - cover the dough and place it in the fridge for 3 hours. Remove from fridge, shape dough into balls and place on the cookie sheet. Use a fork to create a criss cross pattern on the top of the cookies. Bake for 9-10 minutes.
If you can have wheat/gluten: use 1¼ cup all-purpose flour {remove gluten free flour + xanthan gum}
If you can have eggs: use 1 egg {remove flax seed mixture}
**Allergy Alert**
Be sure to read all of your labels. I have found many spices and other products (i.e. garlic powder) that include additional ingredients like soy.
Known Allergy Information (containing the major 8): None
**Disclaimer: Please note that every child’s sensitivity to their given allergen(s) varies. Some of the items that I use do contain “natural flavoring” and “spices” which is hard to determine if it is 100% allergy free. You should always check with the manufacturer to confirm that your child can have their product(s). The products that I list are items that I’ve been using for awhile and have proven to be safe for my boys (their allergies are dairy, soy, egg, peanut, tree nut, fish, shellfish and sesame).**