A couple of months ago, a fellow peanut allergy mom friend of mine was ill. I asked what sounded really good to her so that I could cook it for her. She jokingly said, "Peanut butter cookies!" We both laughed because neither one of us allows peanuts in our home.
After I stopped laughing, I got one of those, "Here's my opportunity to kick this peanut allergy in the nose" moments. I was determined to figure out a way to make her something that tasted just like the real thing but was safe for both of our peanut allergy children.
I knew it wasn't as simple as substituting Sunbutter in a peanut butter cookie recipe since a friend of mine had tipped me off to the whole " your cookies might turn green" issue.
So I dug around and finally settled on something on the Sunbutter website. I figured if anyone knew how to make Sunbutter cookies without them turning green, it would be them! Sunbutter Cookies
1 1/2 cups
1 1/2 cups
3 1/4 cups
Nonfat Dry Milk
Directions: 1. Preheat oven to 350 degrees. 2. In a bowl, combine flour, dry milk and salt. 3. In a different bowl, blend margarine, SunButter®, white sugar, brown sugar, eggs and vanilla until smooth. 4. Slowly add the dry ingredients into the wet ingredients and mix well. 5. Take about 1 1/2 tbsp of cookie dough and roll into a ball. Place the ball onto a cookie sheet and flatten dough with a spatula. Repeat process for the rest of the dough. 6. Bake for 10-12 minutes or until lightly brown. 7. Cool for 1 minute on cookie sheet.
The verdict? I LOVED them! I could not stop eating them! My friend (who has known about her son's peanut allergy for about a year) said they tasted "almost" like the real thing. Since she has had the real thing more recently than myself, that made perfect sense to me.
So, if you loved peanut butter cookies before your child was diagnosed with a peanut allergy, you simply must try these!!