One thing you probably don't know about me is that I am a HUGE peanut butter fan! Well... peanut butter and cheesecake! ♥
So, when we found that my son had not only a peanut allergy, but an allergy to dairy and eggs as well ... I literally saw all my favorite foods flash before my eyes. A little dramatic, maybe, but ask anyone in my family and they will tell you that I am the worst person to have a child with allergies because I love peanuts and dairy so much!
On the upside... I am the best mom for my son because I have learned how to adapt recipes, create some of my own, and hunt recipes down! I stumbled upon this delicious recipe in a magazine I subscribe to called Allergic Living. The recipe is actually from SunButter. If you or anyone in your family has food allergies you should look into it... seriously!
Don't these SunButter Cookies look delicious!?!
They don't taste like peanut butter, but it is very similar and the texture is the same! PLUS, I was able to make this recipe dairy and egg free as well by substituting a couple ingredients!
SunButter Cookies:
from SunButte
Ingredients
1/2 cup margarine
1/2 cup SunButter
1/3 cup brown sugar
3/4 cup corn syrup
1 egg, beaten
2 cups flour
1/4 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
3/4 cup sunflower kernels
Directions
Mix in order as listed. Roll into balls, Dip into sugar; flatten with glass or spatula on cookie sheet.
Bake at 350º for 8-10 minutes or until golden brown.
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This recipe is great because a) it only requires 1 egg which lends itself nicely to egg substitutes, and b) it is already virtually dairy-free! Two biggies in my house. Here is how I adapted the recipe for our needs:
Dairy-Free and Egg-Free SunButter Cookies
adapted from SunButter
Ingredients
1/2 cup dairy-free margarine (I like to use Fleischmann's unsalted)
1/2 cup SunButter
1/3 cup brown sugar
3/4 cup corn syrup
1-1/2 tsp egg replacer mixed with 2 T warm water
2 cups flour
1/4 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
Directions
Same as above, but instead of using a glass or spatula to flatten my cookies, I used the fork method {just like homemade peanut butter cookies}. To me it gave them a more "classic cookie" look. I only cooked mine for 8 minutes and let them cool on the cookie sheet for another 2-3 minutes before transferring them to my cooling rack. This way they don't over cook and they are still nice and soft.
*Chocolate Topped Option
I sprinkled some dairy-free chocolate pieces (we use ones by Enjoy Life) on top of some of my cookies after I took them out of the oven. Once the chocolate had melted enough I used the back of a spoon to spread the chocolate around. The kids LOVED both the chocolate and the regular cookies. I am a purist and just wanted the regular cookies. ♥
As an alternative to a peanut butter cookie, these are not bad at all! My kids don't know the difference and they are really, REALLY tasty. ENJOY!!!
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