Allergy-friendly Chunky Nut Butter Cookies
By Robin Reed
1/2 cup GF DF margarine
3/4 cup brown sugar
1/4 cup flax seed meal plus 2 tablespoons applesauce (or 1 egg if not vegan or allergic)
1/2 cup nut or seed butter (sunflower seed butter is my favorite so far, but soybean, cashew, almond, and peanut butter all work)
1 teaspoon baking powder
1/2 teaspoon salt
1 cup garbanzo bean flour
1/2 cup brown rice flour
1/2 cup stir-ins (raisins, chocolate chips, chopped nuts, coconut, mini marshmallows, etc.)
Combine margarine, sugar, flax, applesauce, and nut or seed butter in a bowl. Beat on high until well-mixed and fluffy. Stir in baking powder, salt, and flours, and once this is well combined, mix in whatever stir-ins you’d like. Roll into 1-inch balls and place on an ungreased cookie sheet. Flatten with a fork. Bake at 350 for 7-10 minutes.
(3 votes, average: 5.00 out of 5)
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Susan: Wonderful nutty goodness.
Judy: Combining cashew and almond butter, and stirring in the smaller chocolate chips makes this my current fave crave! Yum!
