What am I talking about, you ask? Why, nothing other than sun-butter cookies!
Unlike many of the recipes from my mom’s stash, this one did not originate in my grandmother’s kitchen. Instead, it was a published recipe that my mom (or grandmother, you never know) came across.
If you haven’t guessed already, sun-butter is an alternative to peanut butter for those who don’t tolerate peanuts or almonds (and other nuts). I’m one of those lucky few. Actually, I haven’t tried peanuts yet, but sun-butter tastes so good (and isn’t as sticky as peanut butter) that I haven’t looked back.
As a side note, peanuts and almonds (macadamia nuts, pecans, etc.) are two different classes. Peanuts are legumes, which means that while you may have an allergy or intolerance to peanuts, other nuts may be perfectly fine for you. I haven’t taken that risk yet, though my nutritionist strongly recommends that I do.
These cookies go well with Strawberry Jam. *wink wink* You can also add chocolate chips if you’d like, or! What if you put the jam inside the cookie? So many ideas…
1/2 cup butter
1/2 cup sunflower seed butter, or nut butter of choice
1/2 cup dextrose
1/2 cup brown sugar
1 + 1/4 cups white rice flour
1 tsp baking powder
1/4 tsp salt
- Preheat oven to 375 degrees F. Line cookie sheets with parchment paper or lightly grease.
- In an electric mixer, thoroughly mix butter, sun-butter, sugars, and egg.
- In a medium bowl, blend all dry ingredients. Add flour mixture to sun-butter mixture and mix until combined.
- Roll dough into 1 1/4″ balls and place on prepared cookie sheets. Flatten crisscross style with fork dipped into rice flour. Bake 10 to 12 minutes.