Craving a classic peanut butter cookie? These Egg Free Vegan Sunbutter Cookies are a perfect mimic without nuts, eggs, grain or gluten!
Last night I started fixating on peanut butter cookies. I wanted to figure out a way to make a traditional PB cookie but allergen friendly. That’s not super convenient when you consider most PB cookies have white flour, white sugar, peanuts, and eggs. Pretty much all the allergens rolled into one deliciously obnoxious cookie. How annoying.
Naturally, sunbutter is the best sub for a PB fix. And since it’s a seed, it’s a great option for those with nut allergies. My youngest has at least TWO kids in her class who cannot be around any nut products of any kind, even if the foods were cross contaminated; so I’m taking extra precautions in what goes in her lunch this year.
For the sweetener, I chose coconut sugar and a pinch of maple syrup. Both bake well and caramelize nicely. They make these cookies with a nice crunch without being too dense.
If you have my book, Paleo Kids Cookbook , you know that whenever I can create a recipe that is geared towards allergies and sensitivities, I do my darndest! So these cookies posed another fun challenge – now what to do about eggs, the most common cookie binder.
I was going to try using a gelatin egg, but ultimately decided if I could make them vegan, I’d do that instead. I’m all about casting a wider net whenever possible.
I decided on chia protein, a wonderful binder and an allergen friendly ingredient as well. Instead of using whole chia seeds, I ground them to keep the texture fine (to be honest, I’ve never been a chia seed pudding fan if you know what I mean). The ground chia worked perfectly, so that took care of the egg dilemma, whew.
Egg Free Vegan Sunbutter Cookies
- 1 cup unsweetened sunbutter
- 1 cup coconut sugar
- 1 tablespoon maple syrup
- 1 teaspoon 100% vanilla extract
- 1 tablespoon ground chia seeds (should be a fine powder)
- Preheat oven to 350F
- Combine all ingredients in a mixing bowl, adding chia protein last
- Use a cookie scoop to distribute balls of dough on a large baking sheet (the cookies will not spread so you can space them fairly closely together)
- Use a fork to press them flatter
- Bake for 10 minutes then set them aside to cool before trying to remove them from the baking sheet