I love peanut butter and so do my kids. But once they started preschool and kindergarten, it was no longer okay because of possible allergies of other students. So I looked around for substitutes that would be acceptable, not only in sandwiches but also in smoothies and baking.
Sunbutter, which is butter made from sunflower seeds, is the closest I came to it. It has the same creamy consistency, a roasted taste, same amount of protein and more fibre. Woohoo, success!
Since I ended up with a bunch of jars of sunbutter, I thought it might be nice to experiment with cookies. My hubby doesn’t eat wheat so I had to incorporate that as well. These Flourless Sunbutter Cookies turned out really delicious! They were sweet, soft and both the hubby and my five-year old loved them. Once they get the stamp of approval, that’s when I know I can share them with you.
If you don’t have sunbutter, they work just as well with peanut butter.
– 1 cup sunbutter (this is the brand I used)
– 1/3 cup granulated sugar
– 1/3 cup brown sugar
– 1 egg
– 1/2 tsp baking soda
– 1/4 to 1/2 cup chocolate chips (depends how chocolatey you like them.)
1. Add the sunbutter, sugars, egg and baking soda in a bowl and mix together with a spatula until well combined.
2. Mix in the chocolate chips
3. On a baking sheet with parchment paper, add one heaping tbsp on the sheet. Flatten is slightly. Continue to do that with the rest of the batter. Make sure to leave room between each cookie because they do spread out quite a bit.
4. Put the cookies into a 350 degree preheated over for 11-12 minutes. Once they are done, make sure to let them cool. You should have about 15-18 cookies.
Don’t forget to enjoy them with a cold glass of milk.