I adored peanut butter growing up, especially peanut butter cookies. I loved eating them warm–right out of the oven. Years later in college, I discovered almond butter and then I was really in heaven. I am still crazy about almond butter, but now I have a new favorite nut/seed butter: Sunflower Seed Butter. I’m addicted. I eat it by the spoonful, on top of bananas, on top of homemade bread…Yeah it’s pretty fabulous. It is also a great alternative to peanut butter for anyone that has a peanut allergy or avoids peanuts for health reasons.
These grain-free cookies remind me of the homemade peanut butter cookies I used to gobble up throughout my childhood. Thanks to this new treat, I’ve definitely found a new go-to-cookie. These cookies are jam packed with protein and fiber from almond flour, coconut flour and SunButter.
Preheat oven to 350 degrees. Add coconut flour, almond flour, sugar and shortening to a large bowl. Beat with an electric mixer on medium speed for 2 minutes. Add in SunButter and eggs and beat for another minute. Place vanilla, arrowroot, baking soda and salt into the bowl and beat for 3 minutes.
Roll dough into 1 inch balls. Place balls on ungreased cookie sheet and press down lightly on each cookie with a fork. Bake for 15 minutes. Remove cookies from oven and let cool for 10 minutes.
As a mother of two young kids, I strive to feed my family healthy food without sacrificing flavor or taste. I discovered my passion for gluten-free and paleo cooking after my French husband was diagnosed with Celiac Disease.
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