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Chef Elizabeth Gordon's Pretend Peanut Butter Cookies Recipe

Chef Elizabeth Gordon's Pretend Peanut Butter Cookies Recipe


3 tablespoons water
1 tablespoon ground flaxseed meal
1 1/4 cups Bob’s Red Mill Gluten-Free All-Purpose Baking Flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon xanthan gum
1/2 cup organic palm fruit oil shortening
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1/2 cup sunflower seed butter
1/2 teaspoon vanilla extract


• Preheat oven to 375 degrees and line two baking sheets with parchment paper
• Combine the water and flaxseed meal in a cup or small bowl
• Allow to thicken for three to five minutes
• Whisk the flour, baking powder, salt and xanthan gum together in a large bowl
• Cream together the shortening, sugars and sunflower seed butter in the bowl of a stand mixer
• Scrape down the sides of the bowl, then beat in the flaxseed mixture and the vanilla
• Scrape down the sides of the bowl again. Stir in the dry ingredients until thoroughly combined
• Using a small ice cream scoop, drop the dough 2 inches apart onto the prepared sheets
• Dip the tines of a fork in sugar and press down the cookies in the crisscross pattern characteristic of peanut butter cookies
• Bake the cookies for 10 to 12 minutes or until the edges are golden and the tops no longer look wet.
• Transfer the baking sheets from the oven to cooling racks and let cool for 10 minutes, and then transfer the cookies directly onto the racks to cool completely.
• Store the cookies in an airtight container at room temperature for up to five days, or freeze for up to three months.

Makes: 20 Cookies
Cooking Time: 10 to 12 minutes

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