I just love these little SunButter cookies. They are perfect when you don’t have a lot of time and it seems like the 4 ingredients are always around. That’s right, just 4 ingredients. And everything is mixed in one bowl.
What About Other Nut Butters?
Any nut butter will work in this recipe but you will get a slight change in the flavor of the cookie of course. You could even add a fun flavored nut butter like Banana Walnut Butter, there are so many options now. Be sure to read labels though, for example, this flavored nut butter has corn starch.
In case you haven’t heard of aquafaba as an egg replacer you might want to give it a try. I use it all the time in baking egg-free. Aquafaba is the liquid drained from a can of garbanzo beans.
To Make These Allergy-Friendly SunButter Cookies You Will Need These Ingredients:
- Sugar (I used coconut sugar) ~ Low FODMAP use regular sugar
- Egg or egg replacer equal to one egg (I used Ener-G Egg Replacer) or 3 tbsp. aquafaba.
Store cookies in an airtight container or freeze leftovers for longer storage.
Just A Tip:
For easy clean-up, I like to use parchment paper or silicone liners when I bake cookies, but an ungreased baking sheet is fine for these cookies.
These cookies have less than 100 calories each and weight watcher points are 3 each.
You might also like to try SunButter Cookies With Dried Blueberries for a soft delicious gluten-free and allergy-friendly cookie.
Allergy-Friendly SunButter Cookies
- 1 cup SunButter
- 1 cup dry sweetener I used coconut sugar ~ Low FODMAP use regular sugar
- 1 egg or egg replacer equal to one egg. I used Ener-G Egg Replacer or 3 tbsp aquafaba.
- 1 tsp vanilla
- Preheat oven to 325
- In a medium bowl, combine SunButter and sugar. Mix well.
- Add egg or egg replacer and vanilla. Mix well.
- Shape into 1" or a little larger balls and place on a baking sheet. Slightly flatten with a fork to make a crisscross pattern.
- Bake 8 minutes for smaller cookies, 13 minutes for larger cookies.
- Let sit about 3 minutes before removing from pan. These will be slightly crumbly until completely cool…but we always start eating them anyway!
- Store in an airtight container or freeze leftovers for longer storage.