Grain Free, Nut Free “Peanut Butter” Cookies
Peanut butter cookies always make me feel nostalgic, because my mom would bake them for us all the time when I was in kindergarten. She was good at turning snacks into a fun event, so we often had peanut butter cookie picnics on the back porch using our plastic, neon orange toddler-sized table. Or sometimes if the weather was bad, we would spread out a quilt in the living room and gather all of our guests (stuffed animals) for a tea (water) and cookies party.
A decade later I realized that my body just can’t handle grains, gluten, dairy, or peanut butter, but that doesn’t mean I can’t still enjoy a “peanut butter” cookie every once in awhile. The key ingredient in this recipe is sunflower seed butter. The first time I tried it I was really surprised at how “peanut-buttery” it tastes, you really can’t tell the difference. Just try feeding these cookies to someone without telling them the ingredients, they always just assume it’s peanut butter and are so shocked when you tell them otherwise!
The best part about this recipe is that it only contains four ingredients, so it can be made in a Jif! (ba dum tusss)
1 cup sugar
1 large egg
1 tsp vanilla
1 cup sunflower seed butter (Can be subbed with almond or peanut)
I found the sunflower seed butter at my local grocery store next to the peanut butter, but sometimes I like to stock up by getting a pack of six
Mix all ingredients together. Roll the dough into tiny balls (1 inch or smaller) and place on a baking sheet. Take a fork and press down on each cookie gently. Bake at 325 F for around 12-15 minutes or until golden brown. Makes around 15-20 cookies.
After making this I like to store half of the dough in the fridge so that throughout the week I can have a fresh, hot cookie whenever I feel like it (which is all the time!)