These sunbutter blossom cookies are the perfect allergy friendly holiday cookie recipe! Everyone loves these classic treats.
Wow, we are having some weird weather here in Michigan this December! So mild – later this week we are supposed to be in the mid-50’s! Isn’t that crazy? Not that I’m complaining, it’s really nice to not have to bundle up so heavily. But it doesn’t really look like Christmas outside yet!
So we have to make it Christmas-y inside with lots of decorating and cookie baking. Next on my list of cookies were another reader suggestion – an alternative to the peanut butter kiss/blossom cookies.
This reader said that she couldn’t eat peanut butter, but really missed the peanut butter kiss cookies. I love trying to come up with allergy friendly alternatives, so I made these sunbutter blossom cookies. Sunbutter is very similar to peanut butter in texture and in the way it works in recipes, so this was a fairly simple substitution.
Of course, Hershey’s kisses aren’t exactly allergy friendly, so I had to do a little work there – I simply melted dairy free chocolate chips and piped circles onto waxed paper on a cookie sheet. After about 30 minutes in the refrigerator, they were ready to be placed in the center of these sunbutter blossom cookies.
Sunbutter Blossom Cookies.
- 1 cup creamy sunbutter
- ¾ cup organic cane sugar
- 1 Tablespoon golden ground flax seed
- 3 Tablespoons water
- ½ teaspoon baking soda
- ¼ teaspoon salt
- extra sugar for rolling
- 1 1/2 cups dairy free chocolate chips
Make the flax seed egg replacer: combine the ground flax seed and the water in a small cup and set aside for a few minutes until it becomes a gel.
In a medium sized bowl, combine the sunbutter, sugar, flax egg, baking soda, and salt. Stir well until completely combined and smooth. (You can use a mixer if you prefer).
Refrigerate the dough for about 30 minutes.
Melt the dairy free mini chocolate chips in the microwave for one minute, then stir. Continue to heat in 15 second intervals until fully melted and smooth. Let cool for about 10 minutes, then spoon into a piping bag fitted with a #5 small round tip. Pipe the chocolate into circles on a waxed paper lined cookie sheet. Place in the refrigerator to cool.
Preheat the oven to 350 degrees. Line a large cookie sheet with parchment paper.
Put a few tablespoons of sugar in a small bowl. Form the dough into balls about one inch in diameter, then roll them in the sugar. Place on the cookie sheet.
Bake at 350 degrees for 10-12 minutes.
When the cookies are done baking, press the prepared chocolate blossoms into the center of each cookie.
Let cookies cool completely on the cookie sheet before moving as they are a bit fragile when warm.
If you haven’t had sunbutter before, you might wonder what it tastes like. I really like it – it’s lightly sweetened, and (not surprisingly) tastes like sunflower seeds. I enjoy it in place of nut butters or peanut butter.
What are you baking this holiday season?
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