They’re veritable kissing cousins, this sunbutter cookie and their nutty counterpart, the peanut butter cookie. The difference is the awesome nut-free goodness of SunButter. And if you use a gluten-free flour, these are gluten-free to boot! I used a 50/50 blend of buckwheat and all-purpose, so it’s possible to make these GF, just adjust the amount of flour to result in a sturdy enough consistency to resist spread during baking. They are flaky and delicate, moist and crumbly, and are perfect with a yummy cup of tea. These cookies are many things, insipid not being one of them. 😉 And is it just me..or does the cookie look like he’s laughing/smirking?
8 oz (two sticks) Earth Balance Vegan Butter, room temperature
1/2 C turbinado sugar
1/3 C brown sugar
1/4 C mixture of almond milk and canola oil (approx a 50/50 ratio)
1 tsp vanilla extract
1 tsp almond extract
1 C chunky (or creamy) SunButter
1/4 tsp salt
1 tsp baking soda
2.5-2.75 C buckwheat (for gluten-free) or oat flour (*start with 2 C flour & add accordingly to make the dough the right consistency so as not to flatten out during baking – if you use regular AP flour, the 2 C should be fine..but you may need to add more)
1. Cream the Earth Balance, SunButter and sugars until light. Add the almond/canola mix (or flaxseed mix), vanilla, and almond extracts. Blend together.
2. Add the salt, baking soda, and flour. Mix until well combined.
3. Preheat to 350°F. The dough can rest in fridge or on the counter.
4. Using a well-rounded teaspoon of dough for each cookie, drop the dough onto a cookie sheet. I used a small melon-baller to just scoop and drop..scoop and drop..very easy peasy!
**Additionally, you could smother in some ganache for a more decadent treat..but these babies are delicious all on their own!
On This Day In History: Golden Delight (tea)