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.
This blog is for educational and information purposes only. Please consult your trusted healthcare provider before making any decisions about your health. *These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease.