This recipe is a simple variation off a GFCF peanut butter cookie that I can’t take credit for creating. Just about everyone I know seems to make the peanut butter variety. My friend Elizabeth over at Small Town Blessings even posted it a few months ago HERE.
The beauty of this recipe is the simplicity. Three ingredients. Doesn’t get much easier than that. And there’s no reason you can’t substitute in the nut butter of your choice. Almond butter, cashew butter, probably even soy nut butter (put enough sugar in and anything is tasty!)
We are huge fans of the sunflower butter. I think it tastes like rich, natural peanut butter. The biggest drawback is the price – it’s more than twice as expensive as even organic, natural peanut butter (let alone the cheap-ass Skippy stuff!) But it is really nice to have a good, crunchy, nut buttery cookie back in our repertoire!
1 cup sunflower butter (or nut butter of your choice)
1 cup white sugar
1 egg
Mix the ingredients together well. Measure by teaspoonful, roll into balls and place two inches apart on a cookie sheet (these guys spread, so give ‘em plenty of room!!)
Lightly sprinkle a little extra sugar on top of each ball, and then press with fork tongs in a criss-cross pattern. The extra sugar helps keep the dough from sticking to the fork AND it gives the cookies and great crispy, crunchy top!
Bake in a 350 degree oven for 10-12 minutes or until they are just starting to turn a light golden brown. Cool on rack.
Keep stored in sealed containers to help preserve some softness in the center (or they get dried out and stale if left out overnight.) Of course, my cookies never last long enough to be stored! I’m lucky to even get a couple off the cookie sheet and onto the cooling rack; and they usually disappear within a few minutes!
