It’s awesome to enjoy mini-triumphs in the kitchen. This recipe is for sure, the very best peanut butter alternative cookie I’ve ever made or tasted. It’s one of the reasons why we don’t miss pb. Creating an alternative that is better than the original feels amazing, since my friends and family absolutely LOVE this cookie and my son is not missing out on a thing because of his severe allergies to peanuts and tree nuts.
One of the reasons this cookie is so great is because it calls for superior ingredients. If you want to make better desserts, the quality of the ingredients used really does matter.
Over the years, I’ve tried just about every nut-free spread I could get my hands on and was constantly disappointed. I was thrilled when I found SunButter brand products. Before having to deal with the family situation of removing nut products from our kitchen years ago, peanut butter was a loved staple. I admit to trying it since (while away from my son, of course) and it just wasn’t as good to my tastes anymore. I actually prefer the ingredients and overall taste of sunflower seed butter and one day, plan to make it on my own. SunButter brand comes in organic and sugar free. I can find the original, creamy version in most stores that I shop (even Target) so I tend to pick this variety up the most and is what I used for this recipe.
As far as brown sugar goes, I’ve switched over to the brand, “Serious Food. . . Silly Prices,” dark brown sugar. I picked it up at my local Sprouts market, because it was beautiful and seemed worth a try. I wasn’t necessarily drawn to the basic packaging, it was the sugar crystals that were calling me. This sugar looks, feels and tastes out of this world, and is hard to compare to the options you’ll typically find at the store. I’m certain that switching over has helped to make my recipes for cookies and other desserts even better.
This is a super simple recipe and one I make over and over again. Let’s put our ingredients together and make some yummy cookies!
Mili’s Sweets Sunbutter Cookies Recipe
Here’s what you’ll need:
3/4 cup salted butter, softened (one and 1/2 sticks)
3/4 cup cold, sunflower seed butter
3/4 cup granulated sugar
3/4 cup packed brown sugar
2 eggs (I use extra large.)
2 cups all purpose flour (For gluten-free cookies, substitute with artisan, all purpose gluten-free flour.)
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons pure vanilla extract
Here’s what you’ll do:
If you want to bake the cookies right away, preheat your oven to 375. If you want cookie dough that is a little easier to handle, cover and refrigerate the dough after you make it, for about an hour, and then preheat your oven when you’re ready to enjoy fresh baked cookies. (It’s easier to make the fork-design when the dough is chilled, but it’s not going to change the overall taste, whether you bake the dough right away or not.)
You can mix cookies the old-fashioed way (in a big bowl, with a wooden spoon) or allow a machine to do most of the work for you. I use a standing mixer and the standard metal, beater attachment to mix cookie dough. First place the softened butter, both the granulated and the brown sugars and sunflower seed butter in the bowl. Mix until creamy. Next, add eggs, one at a time.
Next, mix in the dry ingredients until totally combined. You can add the pure vanilla extract last, or after the eggs are incorporated, whatever works best for you.
Once you’re ready to bake, prepare the cookies 6-8-up on a cookie sheet. I make rounds and flatten them, before placing the fork design. Make a simple box of two vertical and two horizontal impressions. From there, sprinkle each one with a liberal amount of granulated sugar.
Bake for 10 minutes. Remove from cookie sheet after one minute. Allow to cool and enjoy.
I hope you make this recipe, whether you are staying away from peanuts or not! If you do, please let me know how it goes!
A couple side notes:
When a cut apple is out, the oxygen creates a brownish tone to the fruit. The same thing will naturally happen with sunflower seeds that have been cut or made into a butter that is mixed into recipes. The tone is a greenish hue. This is natural, making the food still edible, just like the apple. To avoid it, completely cover and seal the batter when it’s not in use.
As most of you know, this blog is a joy of mine. I take personal time to write my stories and recipes because I love to write and share in this format. All of the recipes I share are like little personal treasures. Each one of them are really made and enjoyed in my kitchen at home. At this time of my life, I do not get paid to highlight specific products. If I was being sponsored, I’d let my readers know. I only share what is in my pantry and what I prefer to use, since when I choose one product over another, it’s because it’s a tried and true, personal choice, and not because any outside source has swayed me.
Thanks for being here! Take care.