I have had several requests for allergy free recipes. I have several allergies myself .We don’t eat peanuts but we do eat soy nuts and soy nut butter. This is a recipe altered and adopted from a peanut butter cookie recipe. It is sugar free, peanut free and gluten free!
What You Need
1 cup soy nut butter verify it is the gluten free brand ( creamy or crunchy)
1 1/3 cups sugar substitute and a bit more for crisscross * ( Splenda is best)
1 Large egg
1 ¼ tsp vanilla extract
Non stick cooking spray
Parchment paper or aluminum foil
Large mixing bowl
Wire cooling racks
Before You Start : Preheat the oven to 350 ° and prepare your baking sheet .
Lets Make It! In a bowl combine soy nut butter and sugar substitute. Mix together evenly with a fork ( it is sticky) add egg and vanilla and blend together well. Spray your palms with a little non stick cooking spray ( to keep the cookie dough balls from sticking) and roll the dough into one inch sized balls. Place onto your baking sheet about three inches apart. Dip a fork into the sugar substitute and press a *crisscross pattern onto each cookie ( it looks good and adds a bit more sweet). Bake for 12 minutes or until firm ( they may turn slightly golden in color) remove from the oven and cool on baking sheet for about 3 minutes then remove and place on cooling rack.
Makes about one dozen- Note- these cookies literally melt in your mouth and just one or two will curb any sweet cravings you may have.
**Katies Tid Bits* don’t need it to be peanut free, just use peanut butter ( make sure it is a gluten free brand)
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