Gluten-Free & Vegan Sunflower Cookies

5 days and now into the 6th day of a really painful slowdown of our internet. Many calls, a tech at the street and yet no answers. So last week I ended up not posting a few days because it was slower than 1999-era dial up. Comcast is sending out yet another tech today. I really hope it gets fixed. I can deal with slow internet to a point, Kirk cannot – he works from home in the tech field. So it pretty much sucks, especially since we pay for “Business Class” and currently have “Amish-Speed”. For me, I had to shelve writing/posting anything that was picture heavy (especially since I can’t edit photos online!), so I figured I’d share this now favorite recipe of Alistaire’s for an allergy-friendly version of the standard peanut butter cookie!


As I have mentioned before, I am a huge fan of this gluten-free flour mix!

Gluten-Free & Vegan Sunflower Cookies



Preheat oven to 375°, line 2 baking sheets with parchment paper.

In a small bowl, whisk Ener-G with warm water, set aside for 5 minutes.

In a stand mixer bowl, add sugars, Sunbutter and shortening, blend together. Beat in vanilla and Ener-G mixture, until smooth.

Add in flour blend, xanthan gum, baking powder and salt, beat in. If mixture is dry, add in up to 1 more Tablespoon warm water, till a cookie dough forms.

Make balls with a 1 Tablespoon Disher, drop on baking sheets. Gently make hash tags with a fork on top. Bake for 8 to 12 minutes, checking at 8, until lightly golden brown. Let rest for 5 minutes before moving to a cooling rack (they are fragile when warm).

Makes about 2½ dozen.

Walker helping me make the cookies 😉


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  1. I’ve used that flour blend too, I like it. It’s not gritty, like many rice flour blends tend to be. My husband claims he doesn’t like it though.
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