Anyone who knows me is well aware that I have a life-threatening peanut allergy. They expect me to be the awkward one at restaurants who stops the waiter in the middle of his or her sentence to ask about the peanut situation. They also know that I’m the one flying Southwest who prevents the entire flight from being able to enjoy their free peanut snacks (sorry ’bout it – and shout out to the flight attendant who went out of her way once to make sure I was comfortable). Yet despite the risk to my life, I’ve always been a little curious about all of those peanut baked goods. Reese’s cups? Blossom cookies? Mysteries. Until I discovered SunButter, that is.
SunButter has the consistency and texture of peanut butter, but with none of the life-taking symptoms. (For those with really severe allergies, it’s even made in a nut-free facility!) So I seized the opportunity to make these SunButter blossom cookies. And, while I was at it, I made them slightly healthier for you. Your sweet tooth can live another day.
While I can’t tell you how they compare to their peanut butter cousins, I can tell you that they tasted like they could be the real deal to me.
Truth be told, I did learn from this experiment that I would not have been a peanut butter person if I could eat peanuts, so these will not be making a return to my pantry. At least I know now that I’m not missing out on anything great (sorry, peanut lovers!). I’ll share my shortbread blossom recipe soon for those that are in my boat. For those that do love peanut butter, let me know how these stack up!
Recipe below for 48 cookies (modified from Hershey).
WHAT YOU’LL NEED
- 1/4 cup butter
- 1/4 cup unsweetened apple sauce
- 3/4 cup SunButter
- 1/3 cup granulated sugar
- 1/3 cup packed light brown sugar
- 1 egg
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1-1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup additional granulated sugar for rolling
- One bag chocolate chips
HOW YOU’LL DO IT
- Beat butter, apple sauce, and SunButter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy.
- Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into SunButter mixture.
- Refrigerate overnight
- Heat oven to 375°F.
- While the oven is heating, shape dough into 1-inch balls. Roll in granulated sugar, and place on an ungreased cookie sheet.
- Bake 8 to 10 minutes or until lightly browned.
- Once removed, immediately press the back of a measuring spoon (I used a teaspoon) into the center of each cookie to create a small pit. The cookies should crack around the edges. Then, move the cookies to a wire rack to cool.
- Note: With SunButter, it’s normal for the inside of the cookie to turn green as it cools. Don’t be freaked out! It’s still safe to eat.
- When the cookies are completely cooled, melt about half of the chocolate chips. Here’s a how-to for those of you interested in doing it over the stove.
- Spoon or pour the chocolate into the pit you created for each cookie. Gently shake the cookie to get the lumps and bumps out of the chocolate.
- Place the cookies in the refrigerator for at least an hour to harden the chocolate.