- Cooking Time: 8
- Servings: 6
- Preparation Time: 15
- 1 cup sunflower seed butter
- 1 cup brown sugar (if using store bought butter that includes sugar, slightly reduce sugar)
- 1 large egg
- 1 tsp baking soda
- sea salt
- flax seeds (optional)
- Preheat oven to 350 degrees. Mix ingredients together. Place 1/2 tsp size balls on parchment or a stick-free mat on a baking sheet. Bake 8-9 minutes. The less time you bake the chewier they will be. (For chewier cookies remove when they are still soft and seem undone.)
- A true nut free, gluten free crowd pleaser that would make a great ice cream sandwich cookie too.
NotesI based this recipe on the LA Times flourless peanut butter cookie recipe after wanting to create a nut free, gluten free cookie. You can make a batch in less than 15 minutes including baking time!
Holiday Meal Planning
Wine Pairing Chat
Cupcake Recipes: Allison Robicelli Cupcake Chat
Pies, wonderful pies! Both sweet and savoury.
Camp Nubar Baking Class
Angel Acres Soup & Chili CookbookSee More
ICE CREAM IN A MARTINI GLASS RIMMED WITH OREO CRUMBS
Cupcake Wars Winning Peaches 'n Cream Cupcakes
Monkfish Stew in White Wine SauceSee More