Vegan and Gluten Free Cookies

Sunbutter Cookies – Vegan, Gluten-Free and Allergy-Friendly

by Allergy Free Kitchens on November 19, 2013

Sunbutter-Cookies-Allergy-Free-KitchensWhen I first started baking without eggs, dairy, and gluten, I relied on this vegan and gluten-free Sunbutter cookie recipe for nearly every event I needed to take a dessert to.  Not only are these cookies safe for our daughter, our family and friends enjoy them too.

I remember the first time my nephews tried them.  They gobbled them up as though they were their mom’s scrumptious peanut butter cookies.  When they came back for seconds, my confidence soared.  I thought to myself, “I did it.  I made my first successful batch of allergy-friendly cookies!”

A number of years have passed since then, but this gem of a recipe holds a special place in my recipe box and on my holiday baking schedule.  Because they freeze beautifully, I figured I’d get a head start by making a batch today.

As with any recipe, please be sure you use ingredients deemed safe for your dietary restrictions and always read labels, even if you’ve used the products before.

Sunbutter Cookies – Vegan, Gluten-Free and Allergy-Friendly

Makes 24.  Preheat Oven to 350.  Line Baking Sheets with Parchment Paper.

1 1/2 cups gluten-free all-purpose flour blend (I used *Bob’s Red Mill.)

1/2 teaspoon sea salt

1/2 teaspoon baking soda

3 tablespoons unsweetened applesauce

1 teaspoon baking powder

1 stick (1/4 lb) Earth Balance Vegan Buttery Sticks

1 cup Sunbutter (Creamy)

1 cup granulated sugar, plus 1/4 cup for fork imprint

1 teaspoon pure vanilla extract

Combine flour, salt, and baking soda in a medium size bowl. Whisk to incorporate.

Combine applesauce and baking powder in a separate bowl and set aside. It will expand.

In a large bowl, cream Earth Balance and Sunbutter on medium speed for about one minute, scraping sides as needed.

Add the 1 cup of sugar and continue mixing on medium speed for two minutes, scraping sides as needed.

Add applesauce/baking powder mixture and vanilla to the creamed Earth Balance, Sunbutter and sugar.  Mix for one minute.

Add the dry ingredients and beat on low until all ingredients are blended.

Drop by a small cookie scoop onto prepared baking sheets.

Before placing the cookies in the oven, dip a fork in the remaining 1/4 cup of sugar, then press the fork tongs onto the cookie to flatten it slightly and make a crisscross pattern.

Bake the cookies in a preheated oven for 10 minutes or until edges are golden. They may look like they need to cook a little longer, but thatʼs okay. Allow them to cool on the baking sheet for at least five minutes, then move them to a wire rack. Donʼt move them while they’re hot or they may fall apart.

Note: My mom actually prefers these cooked 3-5 minutes longer.  It yields a darker color and a crispy cookie with a strong nut flavor – great dipped in coffee.   

*Bob’s Red Mill packaging indicates some allergens are processed in the same facility.  Please verify it is safe for you before using.

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