Gobble-Worthy SunButter Nut-Free Harvest Cookies

Wednesday, November 19th, 2014

Pumpkin pie can share the spotlight this time of year, especially when it’s with these SunButter Nut-Free Harvest Cookies. They’re easy to mix up, decorate and serve. We even have a chocolate version! Add them to your Thanksgiving desserts table, other holiday events–and wrap up as sweet hostess or other gifts!

SunButter Thanksgiving Cookies are fun to make, decorate and share!

SunButter Nut-Free Harvest Cookies


1 c. SunButter (we used SunButter Creamy)

3/4 c. granulated sugar

3/4 c. packed sugar

2 eggs

1/3 c. milk

1 tsp. vanilla extract

2 1/2 c. flour

(optional: for chocolate cookies, use 2 1/4 c. flour + 1/4 c. peanut and tree nut-free cocoa powder)

1/4 tsp. baking powder

1/4 tsp. baking soda


Cream together SunButter and sugars until light and fluffy. Beat in the eggs, milk and vanilla. Combine the flour (plus cocoa if using that option), baking powder and baking soda; add to creamed mixture and mix well. Cover and refrigerate for at least 1 hour. Preheat oven to 350 degrees F. On a lightly floured surface, roll out dough to 1/4-inch thickness. Cut with cookie cutters. Place on ungreased baking sheets. Bake 7-9 minutes. Cool a few minutes and remove from baking sheets. Cool. Frost and decorate as desired!

  1. A fresh twist on traditional sugar cutout cookies makes these harvest cutout cookies extra tasty!


Santa-Approved Nut-Free Holiday Cookies

Monday, November 10th, 2014

Fond memories of baking cherished holiday cookies with your parents, grandparents and other family members? Us, too.

We’re also now sensitive to food allergies.Continue to spread holiday cheer all over your kitchen with these nut-free holiday cookies! Let’s begin with these SunButter Cut Out Cookies that have a bit richer flavor than the traditional sugar cookie recipes. Won’t these be beautiful on your holiday cookie platters? Kids will love carefully selecting which cookies to set out for Santa on Christmas Eve, too!

SunButter Holiday Cut Out Cookies

A savory twist on traditional cut out cookies, try SunButter Cut Out Cookies on your holiday cookie platters!


1 c. shortening

1 c. SunButter (we used SunButter No Sugar Added)

1 c. sugar

1 c. firmly packed light brown sugar

2 eggs

1 tsp. vanilla

3 c. flour

1/2 tsp. baking soda


Preheat oven to 350 degrees F. In a large mixing bowl cream together shortening and SunButter. Gradually add sugars, blending well. Add eggs, one at a time, and beat until smooth. Add vanilla. In separate bowl, mix together flour and baking soda. Stir into SunButter mixture. Divide dough into two parts. Roll out to 1/4-inch thickness on lightly floured surface. Cut out, place on baking sheet. Bake 8 – 10 minutes or until lightly browned. Remove from sheets, cool and decorate! Store in airtight container.


SunButter is a perfect direct peanut butter substitute in these holiday favorites, which become delightful SunBlossoms!

Next up, of course, are these cookie-tray must-have Blossom Cookies. SunButter is a straight-up direct peanut butter replacement in recipes. In fact, we used the recipe right off the bag of Hershey’s Milk Chocolate Kisses, simply using SunButter instead of peanut butter. (We also reduced the baking soda to avoid the “green” hue possible when baking with SunButter. More on that here.)


1/2 c. shortening

3/4 c. SunButter (we used SunButter Creamy)

1/3 c. sugar

1/3 c. firmly packed light brown sugar

1 egg

2 Tbsp. milk

1 tsp. vanilla

1 1/2 c. flour

1 tsp. baking soda

1/2 tsp. salt

Additional sugar

Hershey’s Kisses Milk Chocolate Candies


Preheat oven to 375 degrees F. Remove wrappers from Kisses. Beat shortening and SunButter in large bowl until well-blended Add 1/3 c. sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into SunButter mixture. Shape dough into 1-inch balls. Roll in sugar; place on ungreased cookie sheet. Bake 8 – 10 minutes or until lightly browned. Immediately press a Kiss into the center of each cookie; cookie will crack around edges. Remove from sheet to wire rack. Cool completely.

Our adorable young friend Grace makes a batch:


SunButter Chocolate Gingerbread Cookies

Add SunButter Chocolate Gingerbread to your nut-free holiday baking!


1/4 c. butter, softened

1/4 c. SunButter (we used SunButter Organic)

3/4 c. firmly packed dark brown sugar

1/2 c. dark corn syrup

1/4 c. molasses

1 egg

3 c. flour

1/2 c. cocoa

1 tsp. ground ginger

1 tsp. ground cloves


Blend together butter, SunButter, brown sugar, corn syrup and molasses. Add egg and beat until smooth. Add flour, cocoa and spices. Cover and chill at least 1 hour. Preheat oven to 325 degrees F. On a lightly-floured surface with flour-coated rolling pin, roll out dough to about 1/8-ich thickness. Cut with cookie cutters and place on ungreased baking sheets. Bake 8 – 12 minutes. Cool and remove from baking sheets. Decorate, serve and enjoy!

Your Sweetest Nut-Free Holiday: Three Candy Recipes

Monday, November 10th, 2014

This season, sweets are for sharing! Spread holiday cheer with these nut-free candies, perfect to serve at holiday gatherings and to wrap up as charming homemade gifts.

First, this melt-in-your-mouth toffee is quick and easy to whip up in time for a holiday gathering or last-minute yet thoughtful, homemade gift.

SunButter Raisin Toffee

Rich, creamy SunButter Raisin Toffee melts in your mouth, making it great to serve and to wrap up to give.

Add SunButter Raisin Toffee to your holiday serving table.


1/2 c. raisins

1/4 c. butter

2 Tbsp. SunButter, divided (we used SunButter Natural)

1 c. firmly packed brown sugar

1 c. nut-free semisweet chocolate chips (we used Enjoy Life Chips)


Spray 9″ x 13″ pan with nonstick spray. Spread raisins in pan. Meanwhile, in medium saucepan over medium heat, combine butter and 1 Tbsp. SunButter. Add brown sugar and continue stirring over medium heat. Stir constantly until syrup reaches hard crack stage (300 degrees F on candy thermometer). Remove from heat and pour over raisins. Meanwhile, melt together chocolate chips and remaining 1 Tbsp. SunButter.

When melted together, pour over toffee mixture and spread evenly. Cool and cut into squares. Store for up to 2 weeks in refrigerator or freezer, thawing before serving.

SunButter Tiger Fudge

SunButter nut-free Tiger Fudge is deceptively simple to make, and includes the delicious combination of chocolate and SunButter in a holiday favorite.

Creamy, artful SunButter Tiger Fudge adorns your holiday sweets table.


1 1/3 c. SunButter, divided (we used SunButter No Sugar Added)

16 oz. nut-free white chocolate

8 oz. nut-free milk or dark chocolate


Spray a 8-inch x 8-inch pan with nonstick spray. Place the white chocolate in a medium microwave-safe bowl.

Place the milk or dark chocolate and 1/3 cup SunButter in a separate microwave-safe bowl. Microwave the white chocolate mixture until melted and smooth, stirring after every minute. Pour half into pan. Drizzle 1/2 c. or so of SunButter over it, gently smoothing out. Refrigerate at least 30 minutes.

Remove from refrigerator and pour on remaining white chocolate. Return to refrigerator. Meanwhile, melt milk or dark chocolate and SunButter in microwave. Pour over fudge mixture. Add dollops of remaining SunButter and swirl together with a butter knife. Don’t swirl too much! Chill another 2 hours. Remove and slice into 1-inch squares.

SunButter Holiday Caramel Corn

Nut-free SunButter Caramel Corn is fun to make and decorate in your favorite seasonal colors!

Homemade nut-free caramel corn with SunButter dresses up your holiday buffet and snacks tables!


5 – 6 cups popcorn

1/2 cup Earth Balance Shortening or other dairy-free margarine

3/4 cup brown sugar

1/4 cup SunButter

1 tsp. baking soda


Pour popcorn into a large bowl. In a large saucepan, combine the margarine, brown sugar and SunButter, stirring together over medium heat. Bring to a boil. Cook, stirring constantly, for 3 minutes. Add the baking soda and stir, then remove from heat. Pour over popcorn and mix to coat. Spread onto tinfoil or wax paper to cool. Break into chunks and store in airtight container.



How to Craft Nut-Free Holidays

Monday, November 10th, 2014

This holiday season, get your little helpers in on the action with these food allergy-friendly crafts. We guarantee this special time will make for merry (albeit a bit messy) memories!

First up, capture the magic of this holiday with homemade ornaments, delightful to create and wrap up as gifts. Hint: If you can, create them in two sessions with younger kids. Mix and cut into shapes at one session; bake them at home, then bring back for the kids to decorate and wrap up in a second session.

SunButter Ornaments

Capture the magic of this holiday with homemade SunButter ornaments to treasure--and to give!


2 c. flour

1 c. salt

2 Tbsp. SunButter (we used SunButter Natural)

3/4 c. water


Mix all ingredients together. Knead dough. Chill if desired. Use rolling pin to roll out about 1/4-inch thick. Use cookie cutters or play dough tools to create shapes. Use stampers or a toothpick to draw in letters, numbers or other imprints. Use a straw to poke a hole through at the top of each (so you can hang it with ribbon, string or a hook). Bake at 275 degrees F for about 10 – 20 minutes, depending on the size of the ornaments. Cool. You can paint or add glitter to ornaments. Add a ribbon, hook or string and wrap up as a gift or hang on your tree!

SunButter Bird Feeder

It’s the season for sharing, so put together a tasty gift for your feathered friends, and enjoy watching which birds it attracts outside your windows all winter! Watch how to make this bird feeder:

Get step-by-step instructions to make a nut-free bird feeder craft with SunButter, bird seed and cardboard rolls or a pine cone.

Delightful nut-free craft your little ones and feathered friends will enjoy: SunButter Bird Feeder!

SunButter Pumpkin Pie Play Dough

Delicious-scented play dough will keep little hands creatively busy. And since it’s edible, no worries if their curiosity gets the better of them.

Keep little hands creatively busy with this edible, lovely scented SunButter Pumpkin Pie Play Dough.


1 c. flour

1 c. SunButter (we used SunButter Creamy)

3 – 4 Tbsp. pumpkin pie spice

1 – 2 drops red food coloring

3 – 4 drops yellow food coloring


Mix ingredients together. Store in airtight container.

Pumpkin Passion: Gluten-Free SunButter Pumpkin Spice Bread

Monday, November 10th, 2014

How about another Pumpkin Spice recipe? This one is for a homemade gluten-free bread that leaves your whole house smelling exactly like autumn love, with its ideal blend of SunButter, pumpkin and spices. It’s perfect with soup, salad, chili and stew. Warm up with this Gluten-Free SunButter Pumpkin Spice Bread.

SunButter Gluten-Free Pumpkin Spice Bread



1/4 c. warm water

1 package active dry yeast

1/3 c. warm milk

1 large egg, beaten

3/4 c. puréed pumpkin, either fresh or canned

2 Tbsp. SunButter

1 Tbsp. vegetable oil

3 – 4 c. gluten-free flour

1/4 c. brown sugar

1 tsp. salt

1/4 tsp. ground ginger

1/2 tsp. cinnamon

Pepitas (pumpkin seeds)


In a large bowl, stir yeast into water. Add milk, egg, pumpkin, SunButter, oil, 2 cups flour, brown sugar, salt, ginger and cinnamon to yeast mixture. Beat well. Gradually add remaining flour, a little at a time, until you have a dough stiff enough to knead. Turn dough out onto a floured surface. Knead to a smooth yet elastic dough. Put dough into an bowl coated with nonstick spray. Spray ball of dough. Cover with a towel and let rise until doubled, about 1 hour. Place dough on floured countertop. Divide dough in half and shape each into a load. Place on baking sheet. Cover with a towel and let rise until almost doubled, about 45 minutes. Preheat oven to 375 degrees F. Place pepitas on top of loaves. Bake about 30 minutes or until slightly browned. Cool at least 15 minutes before slicing and enjoying!


Soul-Warming Gluten-Free Apple Dumplings with SunButter Caramel Sauce

Wednesday, October 22nd, 2014

You’ve dipped, crunched, baked and preserved fall’s treasured apples. What else can you do with all this season’s amazing apples?

How about bake them up in this Gluten-Free Pastry Crust and top with SunButter Caramel Sauce? It’s nut-free of course, too.

Baked apples in gluten-free pastry crust with SunButter Caramel Sauce!



Crust and apples:

1 c. gluten-free flour blend

1/2 tsp. coarse salt

1/2 c. cold unsalted butter, cut into small pieces, plus another 1/2 c. butter for filling apples

1 egg

2 – 4 Tbsp. ice water

6 – 8 apples

Cinnamon, nutmeg

Milk for brushing pastry tops (if desired)

SunButter Caramel Sauce:

3 Tbsp. SunButter

2 Tbsp. butter

1/2 c. brown sugar

1/4 c. half-and-half

2 tsp. vanilla


In a food processor, pulse flour and salt until combined. Add butter and pulse until no large pieces of butter are left. Add egg and 2 Tbsp. ice water, then pulse until well combined. If needed, add more ice water, a bit at a time. Cover with plastic wrap and refrigerate at least 30 minutes.Meanwhile, preheat oven to 350 degrees F. peel 6 – 8 apples (depends on fruit sizes) and remove the cores, but leave a bit of apple uncut on the bottom of each to hold the filling. Roll out dough and cut into circles that will fully wrap around apples. Place apple in center of each, dollop in butter and sprinkle with cinnamon and nutmeg and wrap up. Place in shallow baking dish. Brush tops with a bit of milk if desired. Place in oven. Bake 15 minutes while you make sauce.Combine SunButter and butter in sauce pan and melt together. Then add brown sugar and heat together. Slowly stir in half-and-half and vanilla. Do not boil. Just heat until smooth. Spoon about half the sauce over apples and bake another 20 minutes or until crusts are browned. Cool at least 10 minutes. Top with remaining sauce before serving. Great with ice cream, too!

Preparing For a 100-Mile Desert Bike Ride (Help & Dessert from SunButter)

Friday, October 17th, 2014

One of Sarah Royal’s first memories is riding bikes with her friends, then stopping for a snack at someone’s house. While her friends at peanut butter and jelly sandwiches, she ate plain saltine crackers, due to her peanut and tree nut allergies.

Sarah still loves riding bicycles. And she’s still allergic to peanuts and tree nuts. But she’s not subsisting on plain saltines anymore! And she’s far beyond neighborhood streets on her bike.

Sarah grew up loving biking. And with food allergies. She's still biking, century ride style, and SunButter proudly fuels her with nut-free protein!

She shares her story in this guest post. Thanks, Sarah, ride strong!

Desert distance biker Sarah is fueled in part by SunButter!

100 miles of Sun

Instead of plain saltines, I now spread SunButter onto crackers! Plus, I’m getting ready for a 100-mile bicycle ride through the desert. I’ve also tried dozens of SunButter recipes that taste great and give me the fuel I need to prepare for long rides.

This weekend, I’m joining a team of friends in Death Valley National Park, California, on a 100-mile bicycle ride (or “century” ride, in cycling parlance) to raise funds for the Juvenile Diabetes Foundation Type I research.

You can keep up with my team on our Facebook page and fundraising website.

I’ve tackled some epic cycling tours previously, and just like my childhood, everyone else eats peanut butter sandwiches to survive. I get to eat SunButter sandwiches during rides!

Sarah making a SunButter sandwich during a bike ride.

Sarah’s favorite fuel? Cookies!

I’ll be preparing one of my favorite snacks for me and crew: SunButter Chocolate Chip Cookies from Tracy at Sugarcrafter. These taste great, have enough salt to give us our electrolytes, protein to keep us going physically, and sweet flavor to keep us all in great moods as we push through the heat.

SunButter Nut-Free Chocolate Chip Cookies


1 c. SunButter

1/2 c. brown sugar

1/2 c. granulated sugar

1 egg

1 tsp. vanilla extract

Pinch of salt

1 tsp.  baking soda

3/4 c. nut-free dark chocolate chips

More sugar for topping


Preheat the oven to 350 degrees F, and spray a cookie sheet with cooking spray (I made my cookies big, so I only used one). Mix the sugars and SunButter together until smooth. Add in the egg and vanilla extract and mix; then add in the salt and baking soda. Stir in the chocolate chips. Drop the dough on to the cookie sheet about 2 inches apart (okay, mine were more like 1 inch). Smash down with a fork and then sprinkle with sugar. Bake for 10-12 minutes. Let them sit on the cookie sheet for a few minutes, if you can… Move to a wire rack and cool. You don’t want them to overbake, because you want them to be soft.

More sunny miles ahead

It’s important to stay healthy and ensure that you’re getting enough nutrients when you’re pushing your body physically, and I can’t tell you how fortunate I’ve felt to have SunButter in my possession in an athletic world awash with nutty protein bars and the like.

SunButter keeps Sarah smiling through long miles.

We’re behind you all the way, Sarah, ride on!

We're behind you all the way, Sarah! SunButter sponsors her desert bike ride for juvenile diabetes research.

Delectable Nut-Free SunButter Chocolate Mug Cake (Ready in 5 Minutes!)

Wednesday, October 15th, 2014

We appreciate the appeal of mug cakes: just one serving of homemade, sweet, just-from-the-oven goodness in less than five minutes! But we’ve had a hard time finding a SunButter Mug Cake recipe that doesn’t end up mushy on the outsides and nearly burned in the middle.

Until now…

Meet our one perfect serving of SunButter Chocolate Mug Cake (it’s also egg free!):

Chocolate SunButter Mug Cake Recipe

SunButter Chocolate Mug Cake


2 1/2 Tbsp. flour

1 Tbsp. sugar

1/4 tsp. baking powder

pinch of salt

1 Tbsp. unsweetened cocoa powder

2 Tbsp. milk

1/4 tsp. vanilla extract

1 1/2 Tbsp. SunButter (we used SunButter Creamy)

1 1/2 Tbsp. vegetable oil (or coconut oil)



In a mug, blend together flour, sugar, baking powder, salt and cocoa.

Five simple dry ingredients form the base of tasty SunButter Chocolate Mug Cake.


Dry ingredients, combined to start SunButter Chocolate Mug Cake.


Then whisk in milk, SunButter and vegetable or coconut oil until smooth.

Three "wet" ingredients" form the base of this tasty SunButter Chocolate Mug Cake.



Mix "moist" ingredients into dry, then blend batter of SunButter Chocolate Mug Cake together.

Place mug in microwave and cook on high for about 1 minute and 20 seconds or until the cake is cooked through. Top with a bit more SunButter, powdered sugar, fruit, icing or sprinkles!

Perfect SunButter Maple Bacon Cookies (Frosted, too!)

Wednesday, October 15th, 2014

This season’s on-trend flavor combination: Maple + Bacon! We added SunButter to these cookies, and created a SunButter Maple Frosting. Seriously delicious combination. Move over, pumpkin, we have a new passion!

A neat flavor combination makes these cookies sweet, salty and delectable!

SunButter Maple Bacon Cookies


1/2 c. butter, softened

1/4 c. SunButter

1 3/4 c. light brown sugar

2 eggs

2 tsp. maple extract

2 1/2 c. flour

1/2 tsp. baking soda

1/2 tsp. baking powder

4 thick slices bacon, cooked and broken into bits


Preheat oven to 350 degrees F. In mixer, beat butter and SunButter with brown sugar until fluffy. Add eggs and maple extract and blend. Add flour, baking soda and baking powder. Fold in bacon. Using flour, roll out to about 1/4-inch thick and cut into shapes (we did little leaves and larger circles).

Cut these SunButter Maple Bacon cookies into shapes.

Place on baking sheet and bake in 10-12 minutes. Cool a few minutes, then remove to wire rack or parchment paper to cool completely.

If desired, frost with this frosting:

SunButter Maple frosting blend two of the sweetest fall flavors!

SunButter Maple Frosting


1/4 c. SunButter

2 – 3 c. powdered sugar

2 Tbsp. maple extract


Whip all ingredients together until smooth. Frost cooled cookies. Sprinkle with decor if desired.



Three Yummy Halloween Treats, Homemade and Nut-Free

Monday, October 6th, 2014

Keep Halloween sweet but not scary. Here are three popular Halloween candies to make nut-free and homemade, yet still delicious for your goblins, princesses and always super kids. Sweet tip: Bag up some of these and distribute to homes where your nut-free trick-or-treaters will visit. Instruct those neighbors to give your child that exact treat on Halloween night!


1. “Reverse” Sun Cups

Peanut butter replacement SunButter makes these sweet candies a perfect fun size for Halloween! Package them individually or in packs of two. Get the “Reverse” Sun Cups recipe.

If desired, top these Inside Out "Peanut Butter" Cups with sea salt and/or nut-free sprinkles.


2. SunButter Clouds (Chocolate Marshmallow Candy Bars)

This sweet creation from Food Allergy Blogger Elizabeth at Easy Breezy Life uses just three ingredients and a few minutes in the microwave to create clouds of fluffy flavors! Get the SunButter Clouds recipe.

Three ingredients, one microwave, fluffy layers of flavors!


3. “Kit Kat” Bars

These nut-free Mock Kit Kat Bars use club crackers, nut-free chocolate and SunButter to get all the flavors and irresistible texture of this popular Halloween candy! See the YouTube video recipe.

Nut-free "Kit Kat" bars have the flavor and texture of their original counterparts!