Gluten Free Sunbutter & Jelly Cookies
Updated Feb 15, 2021, Published Jul 28, 2015
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Just because a kid can’t eat gluten, or dairy, or peanuts, (or all three!) shouldn’t mean they need to feel deprived when it comes to treat time.
The cool thing about these cookies – a nut free version of a classic flavor combo – is they are a snap to make, they taste delicious, and they are just plain fun!
You don’t have to be a kid to enjoy these Gluten Free Sunbutter & Jelly Cookies.
Recipe Note: The lemon juice in the recipe keeps the cookies from turning a slightly greenish color (which occurs because the chlorophyll in the sunflower seeds reacts with baking soda or baking powder when baked and cooled). The color does not affect the taste but since we eat with our eyes first, I urge you not to leave it out.
Gluten Free Sunbutter & Jelly Cookies
Ingredients
- 1 cup creamy Sunbutter
- 1 large egg, lightly beaten
- ¾ cup sugar
- 1 teaspoon baking powder
- 2 teaspoons pure vanilla extract
- ¼ teaspoon fresh lemon juice
- 4– 5 tablespoons jelly of your choice
Instructions
- Preheat oven to 350 degrees. Line two baking sheets with parchment paper or silicon baking mats.
- Combine the Sunbutter, egg, sugar, baking powder, vanilla, and lemon juice together in a mixing bowl and stir well. Roll about 1 tablespoon of dough into a ball for each cookie. Place on the prepared baking sheet and gently flatten the ball with a spatula. Press your thumb into the center of each cookie and fill with about ½ teaspoon of jelly. Repeat with remaining dough.
- Bake for 15 minutes or until golden brown. Let cool on the pan.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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