Even though I grew up with a severe tree nut allergy, that didn't mean that I couldn't enjoy peanuts. And I did enjoy peanuts! Perhaps not as much as my husband, but I routinely enjoyed lots of peanut products.
Back in the days when hubby and I ate peanuts without a second thought, my mom gave us a recipe for peanut butter and jelly cookies. I haven't made it in years, of course--I'm not about to make peanut protein airborne in our house. I pulled the recipe out a little while back though, with the intention of converting it to Sunbutter.
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It took some experimenting and learning from mistakes, but I finally figured out a great combination that mimics the original cookie but with an allergy-safe twist!
Sunbutter and Jelly Cookie Bars
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup creamy Sunbutter
- 1/2 cup butter or margarine, softened
- 1 Tbsp water
- 3 Tbsp vegetable oil (I use canola)
- 2 Tbsp ground flax
- 3/8 cup (or 6 Tbsp) water
- 1 1/4 cups all-purpose flour
- 3/4 tsp baking soda
- 1/2 tsp baking powder (corn-free variety, if needed)
- 1/4 tsp salt
In a small bowl, mix the ground flax with 3/8 cup (6 Tbsp) water. Allow to sit for a few minutes. (If you aren't egg-free, this is to mimic 2 eggs.)
Mix the flour, baking soda, baking powder, and salt in a medium bowl. Set aside.
- One batch (roughly 1 lb) of your favorite allergy-friendly frosting. I used a 3/4 batch of my Cream Cheese frosting. You can even use a can of store-bought frosting if you like.
- 1/4 cup creamy Sunbuter
- 1 Tbsp milk *optional* If you're using a store-bought frosting or your homemade batch is particularly stiff, add 1 Tbsp milk to offset the thickness of the Sunbutter*
- 1/4 cup strawberry jam
Swirl jam for a marbled design with the tip of a knife. Refrigerate for 20 minutes or until frosting is set.
Enjoy! We sure did!
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