I made these gorgeous allergy-friendly cookies to bring with us to Thanksgiving and I made enough to freeze for Christmas too. This cookie recipe is free of dairy, egg, peanut, tree nut, wheat, fish, and shellfish and it’s also gluten free, which makes it almost too good to be true! Both of my sons, the one with and without allergies, devoured them so you don’t have to have diet restrictions to like them.
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| SunButter Cherry Cookies |
SunButter Cherry Cookie Recipe
Print recipe HERE
Cookie Ingredients:
1 cup Spectrum organic shortening
4 Tbsp SunButter®
1/2 cup brown sugar
1 Tbsp Ener G egg replacer mixed with 2 Tbsp water
1 tsp vanilla extract
2 cups all-purpose flour OR 2 cups gluten free flour mix
24 maraschino cherries
1/2 tsp salt
Icing Ingredients:
1/4 cup powdered sugar
1 Tbsp rice milk
Directions:
1. Preheat oven to 300 degrees. Grease cookie sheet or use parchment paper.
2. Mix egg replacer and water and wisk briskly.
3. Cream together shortening, SunButter®, brown sugar, and egg replacer.
4. Add vanilla, flour and salt mixing well.
5. Squeeze and shape dough into balls and place on cookie sheet 2 inches apart.
6. Bake 7 minutes and remove from oven.
7. Dent each cookie with thumb or I use the back of a 1/2 teaspoon measuring spoon. Place one cherry on each cookie. Bake an additional 15 minutes.
8. Allow to cool 2 minutes and move to a cooling rack.
1. Preheat oven to 300 degrees. Grease cookie sheet or use parchment paper.
2. Mix egg replacer and water and wisk briskly.
3. Cream together shortening, SunButter®, brown sugar, and egg replacer.
4. Add vanilla, flour and salt mixing well.
5. Squeeze and shape dough into balls and place on cookie sheet 2 inches apart.
6. Bake 7 minutes and remove from oven.
7. Dent each cookie with thumb or I use the back of a 1/2 teaspoon measuring spoon. Place one cherry on each cookie. Bake an additional 15 minutes.
8. Allow to cool 2 minutes and move to a cooling rack.
9. Once cool, mix the ingredients for the icing and drizzle on each cookie. Allow the icing to set before moving the cookies.
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| SunButter Cherry Cookies |
You’ll notice in the picture above that I also made my SunButter Thumbprint Cookies, which are another favorite in our house. I love cookie recipes that are easy to make and freeze well because lets face it, we cannot be in the kitchen 24/7. If you’re looking for a good cookie recipe that you can use cookie cutters with and decorate with the kids then I suggest using the Molasses Cut-Out Cookie recipe, which I have not attempted using gluten-free flour…yet. It’s on my list for next week. While we’re chatting about cookies I also have to mention my Allergy-Friendly Oatmeal Raisin Cookie, which I happen to love, but not everyone is an oatmeal cookie kind of person. I happen to feel less guilty eating a cookie that has oats in it, but that’s just me.
That wraps up my first holiday cookie for 2015. Be sure to stay tuned because it doesn’t stop there. There’s more to come!
Enjoy!
Elizabeth DiBurro
EBL Food Allergies
Disclosure: I am a SunButter Blog Partner. I receive some type of compensation to write articles containing SunButter sunflower seed spread. I only partner with brands that I believe in.
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