Gluten Free & Allergy Friendly Sunflower Butter & Jam Cookies

Sunflower butter plays a perfect allergy-friendly stand-in for peanut butter - use your favorite fruit jam to add a little more sweetness to this cookie!
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 30 2" cookies


3/4 teaspoon baking powder
1/4 teaspoon kosher salt
1/2 cup granulated sugar
3 tablespoons confectioner's sugar
1/4 cup coconut oil or vegetable shortening, soft but not melted
1/4 cup sunflower butter
2 eggs, lightly beaten, or 2 egg replacers
1 teaspoon vanilla extract
4 oz strawberry, raspberry, or grape fruit jam

How To

Preheat your oven to 350°. Combine all the dry ingredients in a bowl and whisk. Add the oil, egg, and vanilla, and mix to combine. The dough will be thick/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, and fill with jam. Bake at 350 degrees for about 6 to 8 minutes until just starting to brown.