I’ve been craving peanut butter cookies but find that peanut butter can make my tummy funky (“darn GORD”). BUT I found a fantastically yum spread by Eskal called ‘FreeNut Butter’ which is made with sunflower seeds (plus a lot of sugar). I’m not usually one to dabble in sugary goodnesses (well, we all have our moments) but this recipe is just so easy and yum that I had to make it and then pass it on to you, dear reader! This recipe makes 10 to 12 cookies.
1 cup creamy peanut butter
1 cup white sugar
1 teaspoon of baking powder
1. Preheat the oven to 350°.
2. Cream the FreeNut Butter and sugar in a bowl by stirring quickly.
3. Beat in the baking powder.
4. Add the egg. Mix until it is all well combined.
5. The dough will be sticky, so be prepared to get your hands messy. Roll some dough into a ball, I used about 1 teaspoon of dough as the smaller the cookies, the better they hold together.
6. Roll the ball into white sugar (optional). Line a baking tray with baking paper (or ensure it’s well greased with dairy-free margarine) and place dough balls on tray. Use a fork (dipped in hot water first) to press down balls.
7. Bake in the oven for about 10 minutes. You will know the cookies are done when they feel cooked but still a bit soft (don’t wait for them to totally harden).
8. Take the tray out of the oven and let the cookies rest for at least 5 minutes on the tray.
9. Carefully transfer cookies to a cooling rack. After ten minutes or so, they will have hardened and be ready to eat with a nice cup of tea.
Many thanks to Gluten-Free Girl and the Chef for the recipe I adapted —