“Peanut Butter” Cookies

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Peanut Free Peanut Butter Cookie Recipe

I've been debating posting this recipe for almost a week.  I'm a perfectionist, especially when it comes to my cookies - weather I'm baking them or someone else is.  If it isn't the texture I love, or if it doesn't reach the heights of chewiness I think it should, then I'm out and the dogs are excited for another failed baking experiment they get to help me "take care of".

In this case, I couldn't get help from my pile of furry friends, because I went all the way and used chocolate chips in my peanut butter cookie recipe, so it was up to me to take care of them myself.  I've been picking at them over the course of the week and as it turns out, they're growing on me.

They're a good cookie (with exceptional shelf life!), they aren't my favorite kind of "peanut butter" (read: sunflower butter) cookie, but they're chewy and soft, with an ultra fine crumb, almost like a shortbread, I'd say. As I eat them, I'm starting to fall in love.

I'd been dreaming of the crispy on the edges, chewy-doughy center, almost brownie style peanut butter cookies.  These are not those.  What they are is gentle and sweet, very satisfying, but not indulgent.  They're peanut butter cookies wearing a mustache and a monocle to high tea.

The verdict is - I like them.  I'll find a way to make a chewy style, but for now - they're pretty damned delicious. 

Peanut Free Peanut Butter Cookie Recipe
Yields9 Servings
Prep Time10 minsCook Time7 minsTotal Time17 mins
 ½ cup Unsweetened Sunflower Seed Butter (or any nut butter you please)
 ½ cup Vegan Butter/Regular Butter/Margarine
 ¼ cup Cane Sugar
 3 tbsp Maple Syrup
 1 dash Vanilla
 ¼ cup Tapioca Starch
 ½ cup Coconut Flour
 2 tbsp Ground Flaxseeds
 ¼ cup Rice Flour
 ½ tsp Baking Soda
 ½ tsp Baking Powder
 1 pinch Salt
1

Preheat your oven to 350F and get a baking sheet ready to rock.

2

Using a fork or an electric mixer, cream together your sunflower seed butter, margarine/butter/vegan substitute, sugar, vanilla and maple syrup

3

Sift together your flours, baking soda and powder, salt and flaxmeal.

4

Add flours to your butter mixture and mix until a dough forms. Give it a taste and adjust maple syrup, salt and vanilla until it's awesome. Add a handful of chocolate chips, nuts, seeds or anything else you please to the dough.

5

Roll into balls and set on a non-stick baking sheet about an inch apart. Press your balls down with a fork to make a criss-cross shape and spread your cookies. These don't spread much if at all in the oven, so get them as flat as you're going to want them when they're done and pop those suckers in the oven for 7 minutes.

6

Let the cookies cool on the cookie sheet (they will break if you move them hot) and then lift off gently into a container. They're moist cookies, so you'll likely want to give them some air for a day or two, but they seem to do fine either way.

7

Note: Do NOT be alarmed by the green color in the center. You can avoid this by messing with the amount of baking soda (reducing it or omitting it) when you're working with sunflower seed butter. The baking soda reacts with the chlorophyll in the sunflower seeds and makes pretty green centers. I just call them "leprechaun cookies" and no one seems to mind.

Peanut Free Peanut Butter Cookie Recipe

Nutrition Facts

Serving Size 1 Cookie

Servings 9


Amount Per Serving
Calories 271
% Daily Value *
Total Fat 15.7g25%
Saturated Fat 3.4g6%
Sodium 155mg7%
Potassium 58mg2%
Total Carbohydrate 27g9%
Dietary Fiber 6.8g28%
Sugars 9.1g
Protein 2g4%

Calcium 2%
Iron 7%

Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

 ½ cup Unsweetened Sunflower Seed Butter (or any nut butter you please)
 ½ cup Vegan Butter/Regular Butter/Margarine
 ¼ cup Cane Sugar
 3 tbsp Maple Syrup
 1 dash Vanilla
 ¼ cup Tapioca Starch
 ½ cup Coconut Flour
 2 tbsp Ground Flaxseeds
 ¼ cup Rice Flour
 ½ tsp Baking Soda
 ½ tsp Baking Powder
 1 pinch Salt

Directions

1

Preheat your oven to 350F and get a baking sheet ready to rock.

2

Using a fork or an electric mixer, cream together your sunflower seed butter, margarine/butter/vegan substitute, sugar, vanilla and maple syrup

3

Sift together your flours, baking soda and powder, salt and flaxmeal.

4

Add flours to your butter mixture and mix until a dough forms. Give it a taste and adjust maple syrup, salt and vanilla until it's awesome. Add a handful of chocolate chips, nuts, seeds or anything else you please to the dough.

5

Roll into balls and set on a non-stick baking sheet about an inch apart. Press your balls down with a fork to make a criss-cross shape and spread your cookies. These don't spread much if at all in the oven, so get them as flat as you're going to want them when they're done and pop those suckers in the oven for 7 minutes.

6

Let the cookies cool on the cookie sheet (they will break if you move them hot) and then lift off gently into a container. They're moist cookies, so you'll likely want to give them some air for a day or two, but they seem to do fine either way.

7

Note: Do NOT be alarmed by the green color in the center. You can avoid this by messing with the amount of baking soda (reducing it or omitting it) when you're working with sunflower seed butter. The baking soda reacts with the chlorophyll in the sunflower seeds and makes pretty green centers. I just call them "leprechaun cookies" and no one seems to mind.

Peanut Free Peanut Butter Cookie Recipe

“Peanut Butter” Cookies

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