Description
I live in a peanut-free building, but sometimes I just need a peanut butter cookie. I was wracking my brain as to how to get this taste one day, and I came up with these. They more than fit the bill and I think that instead of craving peanut butter cookies, I’ll be craving these from now on instead. The cookie vultures will wait around your cooling racks in droves – I know I had a couple! Total crowd pleaser and totally peanut free!
Ingredients
- 1 cup shortening
- 1 cup crunchy sunflower seed butter (such as SunButter®)
- ¾ cup white sugar
- ¾ cup brown sugar
- 2 eggs
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon ground ginger
- 1 pinch salt
- ½ cup candied ginger, finely chopped
- ½ cup dark chocolate chunks
- ⅓ cup raw sunflower seeds
Instructions
- Preheat the oven to 325 degrees F (165 degrees C).
- Combine shortening
- sunflower seed butter
- white sugar
- and brown sugar in a large bowl; beat with an electric mixer until light and airy. Add eggs one at a time and continue beating on medium speed until very light.
- Sift flour
- baking soda
- ground ginger
- and salt into a separate bowl. Mix well. Stir in candied ginger
- chocolate
- and sunflower seeds.
- Gradually add flour mixture to the creamed shortening mixture
- stirring gently until combined. Do not overmix. Drop teaspoonfuls of dough onto ungreased cookie sheets.
- Bake in the preheated oven until cookies appear set
- 8 to 10 minutes. Do not wait for the edges to brown. Cool on the cookie sheets for 2 to 5 minutes. Transfer to wire racks to cool completely.
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 35 mins
Servings: 50