I love peanut butter, and even more so do I love peanut butter cookies. Sadly peanuts, being really high on the most-common allergen list, have caused skin reactions with my daughter. Because of this I try to avoid it, but I still want a cookie as close to a peanut butter one as possible. These delicious cookies are made with sunflower seed butter, and they definitely hit the spot. My husband even made the brilliant suggestion of freezing them (because they're a bit on the crumbly side), and put a scoop of vanilla ice-cream between two cookies. That made my heart skip a beat...
INGREDIENTS:
- 1 cup of sunflower butter (such as this brand, or even better, make your own)
- 1/2 cup coconut sugar
- 1 large egg
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- Optional: Green and Black's dark chocolate, cut into small chunks, about 1/3 cup
INSTRUCTIONS:
1. Preheat oven to 350 degrees. In a medium bowl stir together first 5 ingredients, and mix well. Stir in optional chocolate chunks.
2. Scoop dough out with a cookie scoop, roll into ball and place on a parchment covered baking sheet.
3. Bake for 10 to 12 minutes until lightly browned. Let cool on baking sheet for 5 minutes. Remove to a wire rack and let cool for 10 minutes before devouring.
Makes approximately 12-15 cookies
(Read here for some beneficial information on peanuts)
(Adapted recipe from here)
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