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
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- ½ cup SunButter Natural Sunflower Seed Spread
- ½ cup shortening (non-hydrogenated)
- 1 tsp pure vanilla extract
- 1½ tsp Ener-G Egg Replacer
- 2 Tbsp warm water
- 1 1/3 cups All Purpose Gluten Free Rice Flour Blend (or similar)
- 1 tsp Xanthan Gum
- 1 tsp baking soda
- ¼ tsp fine sea salt
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 😉