I love peanut butter cookies! Especially with the addition of jam or jelly! If you have food allergies you may be avoiding peanuts due to a peanut allergy or maybe you are in contact with someone who has this common allergen?
So what options are out there? It all depends on your allergens there are options such as sun butter (used in this recipe) which is made out of sunflower seeds. There is also Wow butter, a soy based PB alternative, which may be an option if you don’t have a soy allergy.
Did you know that seeds are slowly becoming the 9th most common Food Allergen, such as sesame seeds? This adds on to the already common eight allergens? The most common list includes dairy, wheat, eggs, tree nuts, peanuts, soy, shellfish, and fish.
Before trying this or any other seed recipe make sure you or the person you are sharing this cookie recipe with are not allergic to seeds or that the product you are buying isn't cross contaminated with peanuts or any other allergen, always check the food label before buying any products.
In a bowl combine softened sun butter, apple sauce and sugar, mix until well combined. Set cookie dough in fridge for 15 – 30 minutes.
Pre-heat oven to 375
Lightly grease a cookie sheet with oil of your choice or line with parchment paper. Using a spoon, place tablespoon size dollops of raw cookie dough onto cookie sheet.
With a ¼ tsp place lingonberry jam into center of each peanut free cookie dough.
Place cookie sheet into the oven and bake for 10-12 minutes until cookies lightly brown around the edges.
Note: cookies will still be soft, allow cooling for 5-10 minutes before eating. For crispier cookies bake at 400 for 8 to 10 minutes.