Vegan SunButter Cookies Recipe (Nut-Free)

As we head into the cookie season, I need to make sure that everybody can indulge, even children in nut-free college zones. So I seemed to Libby, the blogger behind The Allergic Kid, who’s an skilled allergy-friendly cookie baker. She created the award-winning recipe for an enormous FARE / Divvies cookie contest a number of years in the past, and her Choco-lot Brownie Cookie really made it to market! She additionally whipped up this fabulous peanut-free recipe for Vegan SunButter Cookies (aka Sunblossom Cookies) to share with us!

These Vegan SunButter Cookies are College Secure and Prepared for Sharing

Libby initially handed this recipe on to us over a decade in the past. We’ve lately up to date the submit, however have stayed true to her distinctive components for vegan sunbutter cookies.

That is an egg-, dairy-, tree nut-, and peanut-free model of a basic peanut butter criss-cross cookie that I developed for my son with a number of meals allergic reactions. For that peanutty style, I used Sunbutter to substitute for the peanut butter. Bananas turned out to be a unbelievable substitute for the egg, and let me take down the fats a notch. The chocolate chip model doesn’t appear like the unique because the cookies aren’t flattened with the criss-cross fashion, however they’re simply to die for.

Particular Food plan Notes: SunButter Cookies

By elements, this recipe is dairy-free / non-dairy, egg-free, nut-free, peanut-free, soy-free, vegan, and vegetarian.

For gluten-free vegan sunbutter cookies, you’ll be able to attempt substituting your favourite gluten-free flour mix for the flour, however we haven’t examined it but.

Vegan SunButter Cookies (aka SunBlossom Cookies)

 

Writer: Libby Ilson

Recipe sort: Dessert

Delicacies: American

• ½ cup sunflower seed butter
• ½ cup sugar, plus further for rolling
• ½ cup packed brown sugar
• ¼ cup dairy-free buttery unfold or sticks
• 1 completely ripe banana
• 1 teaspoon vanilla extract
• ½ teaspoon lemon juice
• 1½ cups all-purpose flour
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup allergen-free chocolate chips (non-compulsory)

1. Preheat your oven to 350°F and line cookie sheets with parchment paper.
2. In a mixing bowl, cream the sunflower seed butter, sugars, and dairy-free butter with a mixer till easy. Add the banana, vanilla, and lemon juice and beat till fully integrated and no chunks of banana stay.
3. In a medium bowl, whisk collectively the flour, baking soda, and salt.
4. Along with your mixer on low, progressively add the moist elements. Combine till integrated. Fold within the chocolate chips (if utilizing).
5. Place some sugar on a plate. Drop balls of dough (about 2 tablespoons every) into the sugar and gently roll till coated.
6. Place the sugar-coated dough balls onto your ready baking sheets. Should you didn’t add chocolate chips, press the dough balls down twice with a fork to create a criss-cross sample on high.
7. Bake the cookies for 10 to 12 minutes, or till calmly browned. Let the cookies sit on the cookie sheets for about 10 minutes to agency up, after which switch them to a cooling rack.

Serving dimension: 1 cookie Energy: 118 Fats: 6.6g Saturated fats: .9g Carbohydrates: 12.7g Sugar: 6.5g Sodium: 62mg Fiber: .8g Protein: 2.3g

3.5.3229

Extra Peanut-Free, Nut-Free, Vegan Cookie Recipes

Sweet Potato Cookies

Glazed Lemon Cookies

Imperfect Mommy Chocolate Chip Cookies