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The amazing vegan cookie (gluten free & flour free)

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This is my to go recipe simply because this is not only an easy recipe, is flour free and is versatile!

Now… this is a well known recipe, but the fact that you can replace peanut butter with sunflower butter and that it works with a vegan egg makes it absolutely amazing for me and my family’s dietary needs.

This cookies are soft and yummy, the kids love them and they disappear instantly.

FLOURLESS SUNFLOWER SEED BUTTER COOKIES

Ingredients:

  • 1 cup sunflower seed butter (if you don’t have allergies like us you can just use peanut butter)
  • 1/2 cup packed light brown sugar
  • 1/4 cup regular sugar
  • 1 vegan egg or 1 egg (don’t know how to make a vegan egg? click this link: vegan egg)
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp pure vanilla extract

Method:

  • Preheat oven to 350 F.
  • With an electric mixer, beat sunflower seed butter and sugars until well combined (sunflower seed butter should be room temperature for easier mix).
  • Beat egg, baking soda, salt and vanilla.
  • You can shape them into walnut size balls and place them on a baking sheet 2″ apart or you could (like I did) sprinkle some gluten free flour and roll the dough until is around 1/4″ thick and use a cookie cutter to get whatever shape cookie you want.
  • Bake for 10 to 12 min.
  • Cool on the baking sheet for 5 min and then transfer to a wire wrack.

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I don’t have pics of the baked cookies… because they disappeared… but hey! that just tells you how good they’re 😉

You’re finish by now, but here are some other things you should know:

  • You could add chocolate chips, pieces of nuts or seeds, raisins, etc. Whatever suits your diet and your tooth 😉
  • Sunflower seed butter has natural chlorogenic acid, this is an antioxidant that is totally good for you but in certain conditions (for example when mixed with other acid ingredients like baking soda) will turn baking goods color green.  Mine didn’t turn green, but I had the experience with a sunflower seed butter cake I once baked.
    Everything was fine for a few hours, but the next day the cake was green! I read about it and everything is fine, you can eat it… So don’t fret if this happens 😉
  • Always check your ingredients to make sure they’re gluten free, peanut free or whatever free you need in your life.  For example, vanilla extract an unexpected ingredient could have gluten in it (I don’t know why), so always check that your ingredients are in fact free of the things you need them to be free of.

Enjoy!

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