Gluten Free Sunbutter Cookie Recipe
I got the following recipe off Sunbutter's website and just tweaked it a bit for my family's tastes - in that we eat cinnamon and nutmeg is just about everything. These are a tasty alternative to a classic peanut butter cookie.
Ingredients
- 1 Cup Sunbutter
- 1 Cup Softened Butter
- 1 Cup Raw or Coconut Sugar
- 2 tsp. Vanilla
- 2 Eggs
- 2 1/2 Cups Bob's Redmill 1-to-1 Gluten Free Flour
- 1/2 tsp. Baking Soda
- 1/2 tsp. Sea Salt
- 1 tsp. Cinnamon
- 1 tsp. Nutmeg
- pinch Cardamom
Instructions
- Pre-heat oven to 375F/190C
- Cream 1 cup of Sunbutter and 1 cup of softened butter together until smooth.
- Add 1 cup of sugar and 2 eggs, mixing thoroughly; add 2 tsp. vanilla and mix well.
- In a separate bowl, mix together 2 1/2 cups of gluten free flour, 1/2 tsp. baking soda, 1/2 tsp. sea salt, and spices until well blended.
- Slowly add dry mix to wet mix, blending about a cup at a time until fully mixed.
- Using your hands, work bits of dough into roughly 1 1/2" balls. These you can roll in sugar for a classic look, if you like.
- Evenly space balls on a cookie sheet and carefully flatten with a fork, criss-crossing for a classic peanut butter cookie look.
- Bake for 10-12 minutes. Remove from the oven and allow to cool on a baker's rack for at least 20 minutes to set up.
Notes
These Sunbutter cookies tastes fabulous on their own, but you can also depress raisins, dried cherries, chocolate chips, or cacao nibs into their tops before baking.
Similarly, a commercial chocolate candy like a Hershey's Kiss would work. I really like the cacao nibs for a tangy breakfast cookie.
You can also put frosting on them. The answer to every cookie question should be: put frosting on it.
Tried this recipe?Let us know how it was!