For anyone that has a peanut butter allergy, this recipe is for you! Peanut butter has a delicious flavor and there’s no reason anyone has to miss out on that flavor when you can simply manipulate some ingredients to make it taste that way. Peanuts can also have a high mold content from how they are stored so people avoid or limit them for many reasons. These cookies are so delicious and and offer the same yummy yet simple flavor of peanut butter cookies!
These cookies are made using either tahini or sunflower butter and when baked and mixed with the other ingredients its hard to tell the difference. This recipe is not nut free however because they contain almond flour just FYI. There are simple to make and store well in a glass airtight container in the fridge for at least a week!
- ½ cup sunflower butter or roasted tahini
- ⅓ cup maple syrup
- 1 tbs coconut sugar
- ⅓ cup oat flour
- ⅓ cup + 4 tbs almond flour
- ½ tsp baking powder
- ½ tsp sea salt
- In a large bowl, add sunflower butter, maple syrup and coconut sugar and whisk until well combined and smooth.
- Then add in the remaining ingredients oat flour, almond flour, baking powder and sea salt.
- Mix until well combined.
- Line a baking sheet with parchment paper and preheat oven to 350F.
- Form dough into about 7-8 round balls.
- Place the balls onto the parchment paper and press down.
- Use the back of the fork to form x's on the cookies.
- Bake for 13-15 mins until golden brown.
- Cool before serving. Enjoy!
- Makes 7-8 cookies
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