These are GFCFSF (gluten, casein, and soy free) as well as egg and peanut free. Very yummy!
If you are not peanut free, I’m sure you could just use real peanut butter and have them turn out just fine.
This recipe makes about 2 dozen cookies.
Ingredients:
3 tablespoons water
1 tablespoon gound flaxseed
1 1/4 cups GF flour blend (Bob’s Red Mill GF All Purpose Baking Flour or Bette Hagman original blend would work well)
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon xanthan gum or guar gum
1/2 cup Spectrum shortening (or other dairy/casein free shortening)
1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup NoNuts Golden Peabutter
(or sunflower seed butter)
1/2 teaspoon vanilla
Directions:
Preheat oven to 375 degrees and line 2 baking sheets with parchment paper.
Combine the flour, baking powder, salt and gum and set aside.
In a cup or small bowl, combine the water and ground flaxseed and allow to thicken for 3-5 minutes.
Meanwhile, cream together the shortening, sugars and peabutter.
Mix in the flaxseed mixture and the vanilla.
Stir in the dry ingredients until thoroughly combined.
Roll the dough between clean hands into approximately 1 inch size balls, then roll the balls in sugar (optional).
Place on the lined baking sheets and press down with a fork to make a cross cross pattern.
Bake for 10-12 minutes until the edges are very lightly browned.
I must give credit to Elizabeth Gordon and her recipe book “Allergy-Free Desserts”!
It is a great book, with recipes for cookies, cakes, pies, frostings, etc. and ALL are gluten, dairy, soy, egg and nut free!
The original recipe for these cookies called for sunflower butter, but as I’m not a fan of it, I opted for the peabutter and they turned out fantastic!
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