Sunflower butter is a perfect replacement for peanut butter to make these cookies allergy-friendly! Add your favorite fruit jam to this recipe, it’ll make them sweeter, while tasting like a pb+j on a cookie. YUM!

Preheat your oven to 350°F. Combine all the dry ingredients in a bowl and whisk. Add the oil, egg, and vanilla. Mix to combine. The dough will be thick and stiff – you can squeeze it together with your hands to bring it all together.

Roll the dough out between two pieces of parchment paper to about ¼ inch thick. Cut out your shapes. Using your thumb or the bottom of a teaspoon, push a small divot into the center of each cookie. Fill the cookie with jam. Bake for about 6 - 8 minutes, or until they start to brown.