This sunbutter cookie dough can be made into either sunbutter cookies or blossoms. Includes a peanut butter option too. Gluten free, dairy free.
- 1 1/3 C Bob’s Red Mill Gluten Free 1 to 1 Baking Flour, see notes
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 C non-hydrogenated vegetable shortening
- 1/4 C dairy free butter, softened (I used Earth Balance soy free baking sticks)
- 1/2 C + 2 Tbsp sugar, divided
- 1/4 C + 2 Tbsp dark brown sugar
- 1 egg
- 1 C unsweetened, unsalted Sunbutter or peanut butter if tolerated
For blossoms you’ll also need:
- approximately 20 pieces of allergy friendly chocolate, see notes
- Whisk together the gluten free flour, baking soda, and salt and set aside.
- In a stand mixer with a paddle attachment, cream together the shortening, dairy free butter, 1/4 C + 2 Tbsp of the sugar, and the brown sugar.
- Add egg and sunbutter or peanut butter and continue to mix.
- Slowly add the flour mixture and continue to mix until combined. Refrigerate for 30 minutes.
- While the dough is chilling, preheat the oven to 350ºF. Put the remaining 1/4 C of sugar in a small bowl and set aside.
- Once the dough has chilled, use a cookie scoop or a spoon to make around 20 scoops of dough. (It’s find if you don’t get exactly 20, just adjust the baking time accordingly). Roll each scoop of dough in the palm of your hands to form smooth balls then roll those in the bowl of sugar to lightly coat.
- Place the prepared dough balls on a cookie sheet. If making regular cookies, slightly flatten them with the prongs of a fork to get the classic peanut butter cookie crosshatch pattern. If making blossoms, leave them as-is.
- Bake for about 9-11 minutes depending on the size and how well done you like them. If making blossoms, immediately press a chocolate piece into the center of each cookie as soon as they come out of the oven.
- Allow cookies to slightly cool on the cookie sheet for about 2 minutes then you can transfer them to a cooling rack to finish cooling then serve.
- Potential allergens contained in these cookies may vary due to brands of ingredients used, product reformulations, etc. Please verify that all your ingredients are safe for you to consume and always be mindful of allergen cross contamination while cooking.
- Flour: I’ve tried several different 1-1 gluten free flours in cookie recipes and have had many cookies fall apart and crumble. Unless you have another reliable 1-1 gluten free flour that contains xanthan gum, I would stick with Bob’s Red Mill since that’s what these were tested with. Note that this is made in a facility with tree nuts and soy according to the package I had.
- Chocolate: I chose to use Enjoy Life ricemilk chocolate bars which are free from most common allergens. Each bar contains 4 rectangles of chocolate and I recommend cutting each one in half which means that each bar will make 8 sunbutter blossoms. They also sell individually wrapped pieces around the holidays. If you can eat peanuts and soy, the Justin’s mini dark chocolate peanut butter cups were good in these too. Note that only their dark chocolate doesn’t contain dairy and even so, these are currently produced on shared equipment with dairy as well as tree nuts. See packaging and their website for the most relevant allergen information.
- Cookie discoloration: Note that the high chlorophyll content in sunbutter can react with baking soda and turn the cookies green. Adding an acid can counteract this and since this recipe contains brown sugar (acidic), it should be fine but know that if you notice any little green spots or discoloration start to happen, even days after they’re baked, it doesn’t necessarily mean they’re bad. It’s most likely just the chlorophyll!