I have been feeling a bit uninspired lately. I love to bake. Obviously. But with all of the current dietary restrictions in my household I’ve been a little discouraged. I was pretty optimistic at first about finding allergy friendly recipes. However, when you’re accustomed to using butter, cream, eggs, and flour as baking staples, it presents a bit of a challenge when these ingredients are eliminated as options. Something as simple as a cookie becomes a whole new undertaking. So, the other day when I was searching for an allergy friendly cookie recipe, I came across these Almond Butter Sandwich Cookies. They looked so good that I was….well…inspired! I decided to convert them into Sunbutter Sandwich Cookies and make them wheat free to boot.
The results were delicious and my kids loved them! Was this the best cookie I have ever had? Nope. But it was really good and it was easily the best wheat, dairy, egg, and nut free cookie I have ever had. It makes this mama very happy that I can make a cookie that all of my children are able to enjoy.
- 1/2 cup sunbutter
- 1/2 cup butter or butter replacement (I use Earth Balance)
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 tbsp vanilla extract
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 egg (I used Ener-G egg replacer)
- 3/4 cup flour (I used a gluten free blend – see below*)
- 1 cup rolled oats (quick oats would work well too)
Cream together butter, sunbutter, granulated sugar, brown sugar, and vanilla. Mix in egg (or egg replacer). Stir in baking powder and baking soda. Mix well. Gradually add flour and oatmeal, adding a little bit at a time, stirring in between each addition.
Drop by rounded teaspoonfuls onto lightly greased baking sheet, about 1 1/2 inches apart. Slightly flatten cookie…I just used the palm of my hand. Bake @ 350 degrees for about 8 minutes, or until slightly browned. Cool on cooling rack.
- 1 Tbsp. butter (Earth Balance)
- 1 1/4 powdered sugar
- 1/2 cup sunbutter
- 2 tbsp soy milk or water
Cream all ingredients for filling together and mix until smooth. Using a butter knife, spread the filling on the bottom of one cookie and place another cookie (bottom of cookie toward filling) on top of the filling to make a sandwich. Store in an airtight container. Can be frozen.
* I made my own gluten free flour mix a few weeks ago. It is so much easier than pulling out all of those different flours out each time I bake. Unfortunately, I was just using up various flours that I had on hand and I don’t remember exactly what I used. This should be close to what I used:
- 1 cup sorghum flour
- 1 cup brown rice flour
- 1 cup white rice flour (I think I had regular and sweet rice flour left and threw them both in)
- 1 cup potato starch/tapioca flour (again, I had both left so I used up what I had left)
Mix well. Store in a ziploc bag in the refrigerator until ready to use. I’m sure there are lots of gluten free flour blend recipes out there. I haven’t done extensive research on the various blends yet but this worked well for me!