Peanut-Free Peanut Butter Cookies

I realize “Peanut-Free Peanut Butter Cookies” is a contradiction. I figured people wouldn’t know what to expect if I called them “Sunflower Seed Butter Cookies.” Nor would those seeking a substitute for peanut butter cookies when someone they know is allergic find this. So Peanut-Free Peanut Butter Cookies it is.

The magic ingredient here is sunflower seed butter. I find it has a very similar taste and texture to peanut butter.


Peanut-Free Peanut Butter Cookies (Original)

  • 1 Cup Sugar
  • 1½ Tsp Molasses
  • ½ Cup Sunflower Seed Butter
  • ½ Cup Butter
  • 1 Large Egg
  • 1½ Cup Flour
  • ¾ Tsp Baking Soda
  • ½ Tsp Baking Powder
  • Dash Salt
  • 2 Tbsp Sugar
  1. Preheat the oven to 375 F.
  2. In a large bowl, cream the sugar, molasses, sunflower seed butter, butter, and egg.
  3. Stir in the flour, baking soda, baking powder until mixed.
  4. In a small bowl, place the 2 tablespoons of sugar.
  5. Make 3 cm balls with the dough and dunk in the sugar mixture. Then place on ungreased cookie sheet, about 8 cm apart.
  6. With a fork, press down on each cookie ball to make a criss-cross pattern.
  7. Bake 9 – 10 minutes or until light brown.
  8. Let cool for at least 5 minutes before removing from cookie sheets.



They really do taste like peanut butter cookies. The base recipe is decent, but I might try to find one so they can be thicker next time.