Peanut Free, Egg Free, Sugar Free “Peanut” Butter Cookies

cookie2When I was in elementary school, I started a business with a friend. We sold cookies. Mostly peanut butter cookies. I used to LOVE them.

Now I no longer eat peanuts (they are a legume, not technically a nut), and I really miss those cookies! So when I came across Elana’s recipe for Sesame cookies and was out of tahini, I jumped at the chance to turn them into peanut butter like cookies. I wasn’t sure how they’d come out, but I must say, these are as close to a fake peanut butter cookie as I probably will ever get.  I have to warn you, though, they are addictive! So, this will be the last batch I make for a while. It’s hard to eat just one.

Please note that I strongly advise against eating nut flours and butters every single day, as they are highly allergenic. A common mistake people make when going grain free is replacing grain based flours with nut based ones, and lots of nut butters as well. My daughter and I learned the hard way that that’s not a good idea. So, please make and eat these in moderation!

Sun Butter Sesame Cookies (Peanut, Sugar, and Egg Free!)

Prep Time: PT10 to 15M

Cook Time: PT8 to 10M

Total Time: PT18 to 25M

Yield: about 15 cookies

Can't eat peanuts, eggs, or refined sugar? If you miss peanut butter cookies, these taste pretty close to the real thing! Even the batter tastes good. Be careful, though, it's hard to eat just one.

Ingredients

  • 1 1/2 c almond flour (blanched)
  • 1/4 tsp Celtic Sea Salt
  • 1/2 tsp baking soda
  • 1/2 c sunflower seed butter (homemade)
  • 1/4 c honey
  • 4 T virgin coconut oil, melted
  • 1 tsp pure vanilla extract
  • 1/4 c sesame seeds (raw)

Instructions

  1. Preheat oven to 350 degrees and line a cookie sheet with bleach free parchment paper.
  2. In small bowl, combine almond flour, sea salt, and baking soda, using a whisk.
  3. In medium sized bowl, stir together sun butter, honey, coconut oil, and vanilla.
  4. Add dry ingredients to wet ones, and stir until evenly mixed.
  5. Form batter into balls about 1 inch in size.
  6. Dip into sesame seeds and place on cookie sheet. Flatten out with a fork.
  7. Bake for 8 to 10 minutes, until slightly golden brown. Remove from oven and let sit on cookie sheet for about 20 minutes before serving. In my opinion, these cookies taste best when cooled to room temperature.

Food for thought:

If you don't have sesame seeds on hand, they're good without them, too!

If you are allergic to peanuts, please note that some brands of sunflower seed butter may contain traces (not the one I linked to), as well as sugar. If you can't find one that doesn't, then you can make your own very easily, but check those sunflower seeds for traces too! See links in ingredients list.

http://transformedbyfood.com/peanut-free-egg-free-sugar-free-peanut-butter-cookies/

I love to bake, but don’t do so nearly as often anymore. Now, I consider even gluten/grain/sugar free cookies, and Paleo desserts in general, to be an occasional indulgence. I’d say I bake about once every month or two.

Honey and almond flour are a delicious combination, so much so that I have little willpower when the end product comes out of the oven! While it’s pretty easy to eat just a handful of nuts, it’s not so easy to eat just one cookie. And you eat a lot of nuts when you eat an almond flour based baked good. We all know that nothing is to be eaten in excess, especially a common allergen like almonds, and a high fructose sweetener like honey.

So, I’m sharing this almond flour based, Paleo recipe in hopes that you will use it as an occasional treat. Once a month, maybe? Is that doable? Unless, of course, you’re sharing with multiple family members and no one person eats too much of any given batch.

Did you know that food cravings and food sensitivities go hand in hand? If you feel compelled to eat a certain food, enough so that you can’t go a day without it, then your body may be having a negative reaction to it. The only way to confirm that’s the case is to eliminate the suspected food temporarily, or do a lab test (some types are more reliable than others).

It’s not easy to give up favorite foods, even temporarily; but sometimes, to feel our best, we have no choice. Sometimes, we add things in and feel better. Other times, we need to take things away. The foods that might be really healthy for one could be toxic to another. When it comes to optimal food choices, we are all different, and it takes some time and effort to figure out what works for each of us.  That’s why diets often fail, and why I always say:

While a special diet can provide a spark, it’s the gradual lifestyle changes that light your way in the dark.

For more information, I welcome you to schedule a Transformed by Food Breakthrough session. I’m offering it at absolutely no cost to my Facebook and blog subscribers, now through November 2013.  Now’s your chance to get your health ball rolling before the holiday season begins! I look forward to chatting with you sometime soon.

Make it a great day, everyone!

Please note that this post has been shared with the Natural Living Monday, Homemade Mondays,  Melt in Your Mouth MondayMix it up MondayGluten Free Tuesday,  Slightly Indulgent Tuesday,  Allergy Free Wednesdays,  Real Food Wednesdays,  Party Wave Wednesday and  Gluten Free Wednesdays blog carnivals.

About Dawn

As a Certified Health Coach, I provide motivated individuals with the resources, tools, support and encouragement they need to make the gradual changes in food and lifestyle that could completely transform their lives. Contact me.

12 Responses to Peanut Free, Egg Free, Sugar Free “Peanut” Butter Cookies


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