Gluten Free Sunbutter & Jelly Cookies

by Carol Kicinski on July 28, 2015

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Gluten Free Sunbutter & Jelly Cookies


Just because a kid can’t eat gluten, or dairy, or peanuts, (or all three!) shouldn’t mean they need to feel deprived when it comes to treat time.

The cool thing about these cookies – a nut free version of a classic flavor combo – is they are a snap to make, they taste delicious, and they are just plain fun!

You don’t have to be a kid to enjoy these Gluten Free Sunbutter & Jelly Cookies.

Recipe Note: The lemon juice in the recipe keeps the cookies from turning a slightly greenish color (which occurs because the chlorophyll in the sunflower seeds reacts with baking soda or baking powder when baked and cooled). The color does not affect the taste but since we eat with our eyes first, I urge you not to leave it out.

Gluten-Free-SUnbutter-and-Jelly-Cookies-Recipe

Gluten Free Sunbutter & Jelly Cookies

Ingredients

1 cup creamy Sunbutter
1 large egg, lightly beaten
¾ cup sugar
1 teaspoon baking powder
2 teaspoons pure vanilla extract
¼ teaspoon fresh lemon juice
4 – 5 tablespoons jelly of your choice

Directions

Preheat oven to 350 degrees. Line two baking sheets with parchment paper or silicon baking mats.

Combine the Sunbutter, egg, sugar, baking powder, vanilla, and lemon juice together in a mixing bowl and stir well. Roll about 1 tablespoon of dough into a ball for each cookie. Place on the prepared baking sheet and gently flatten the ball with a spatula. Press your thumb into the center of each cookie and fill with about ½ teaspoon of jelly. Repeat with remaining dough.

Bake for 15 minutes or until golden brown. Let cool on the pan.

Servings:

This Gluten Free Sunbutter & Jelly Cookies recipe makes about 24 cookies.

The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers’ samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.

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