However, I never put much thought into all those poor, innocent souls who are allergic to peanut butter. I can’t imagine such a tragedy, but did you know that approximately three million people in the U.S. are allergic to peanuts? (Yes, I did just look that up on Wikipedia.)
Now, those people, well, I couldn’t do it. Peanut butter is easily one of my most used kitchen ingredients, next to chocolate. Usually together.
But let’s be real: they don’t have much of a choice. Even I would choose peanut avoidance over anaphylactic shock. At least now though, other nut butters are on the rise.
I do love almond butter, but its texture is less than ideal for baking. Sunbutter, on the other hand, has the same texture as peanut butter!
Sunbutter is a nut butter made out of sunflower seeds! It definitely has that earthy sunflower seed taste, and it tastes so good spread onto
English muffins, stirred into oatmeal, and oh yeah, baked into cookies.
The people over at Sunbutter don’t know me, this isn’t a sponsored post – it’s just a product I find awesome for people with peanut allergies, and considering all the peanut butter recipes I do around here, I wanted to suggest an alternative.
I know so many school are peanut-free now, because for some odd reason the amount of kids with peanut allergies is increasing over time (thanks again Wikipedia), so these cookies are perfect for lunch boxes!
You could definitely sub it in for some of my peanut butter recipes, or for this recipe, if you don’t have allergies (woohoo!) and can’t get your hands on any Sunbutter, you can definitely sub peanut butter in here.
I love the color that comes from the chocolate covered sunflower seeds, which I found at Trader Joe’s, but chocolate chips would work great here!
The cookie is chewy on the inside, with the slightest crunch around the outside. The flavor of the Sunbutter (or peanut butter, whatever floats your boat) really shines through!
Hope you enjoy!
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup packed brown sugar
- 1/4 cup and 2 tablespoons white sugar
- 1/2 cup Sunbutter (or creamy peanut butter)*
- 1 egg
- 3/4 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 2/3 cup old-fashioned oats
- 2/3 cup chocolate-covered sunflower seeds*
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, cream together butter, brown sugar, white sugar, and Sunbutter until smooth. Beat in the egg until well blended. Combine the flour, baking soda, salt, oatmeal and chocolate-covered sunflower seeds; stir into the creamed mixture. Refrigerate for at least two hours or up to five days in a bowl covered in plastic wrap.
- Bake for 10 minutes in the preheated oven, or until the outsides are set and the middle is just beginning to set. Don't over-bake. Cool on the baking sheet for 10 minutes, and then transfer to a wire rack to finish cooling. They should be soft. Cool completely and store in an airtight container.
Sunbutter can be found at most grocery stores or ordered online here. Chocolate covered sunflower seeds were found at Trader Joe's. They can be replaced with chocolate chips! Sunbutter can tend to have a weird reaction with some environments and can turn a slight greenish color if overbaked. Don't be alarmed! They'll still taste the same, it's just something happens if the Sunbutter oxidizes.
(And back to our regularly scheduled, peanut butter filled production…)