Mock ‘Peanut Butter’ Cookies

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5 star Avg. rating 5 from 9 votes.

Recipe Information

# of Servings: 25
Recipe Created By: Momma2Joey


1/2 cup shortening or margarine
1/2 cup SunButter® or soybutter
1/2 cup brown sugar
1/2 cup white sugar
1 egg replacer
1 1/2 cup gluten-free flour blend
1 tsp xanthan gum
1 tsp baking soda
1/2 tsp salt
1/2 tsp vanilla


In a large bowl, cream together fat, sunbutter, and sugars. In a separate bowl, combine GF flour blend, xanthan, baking soda and salt.

Mix together egg replacer and add to creamed ingredients. Add dry ingredients and vanilla to the creamed ingredients and mix until well combined.

Line cookie sheet with parchment paper. This is important, as otherwise the cookies will be very hard to remove from the pan.

Roll into 1″ diameter balls and place on a cookie sheet ~2 1/2 inches apart. Smush each ball with a fork to flatten to about 1/2 inch thick.

Bake at 350 °F for 8-10 minutes until lightly browned. Remove from oven and cook on baking rack. Makes about 50 cookies (2 per serving)


For egg replacer, I’ve used:

1 tsp baking powder + 1 Tbsp cider vinegar + 1 Tbsp water

For gluten free flour mixture, I’ve used:

1/2 cup oat flour + 1/3 cup rice flour + 1/3 cup arrowroot or potato starch + 1/3 cup tapioca starch

I’ve also used Carol Fenster’s flour blend with: sorghum, potato starch, tapioca starch and corn flour

This would probably work fine with a blend of 1/2 cup rice flour + 1/2 cup tapioca + 1/2 cup potato/ arrowroot/ corn starch, as I’ve not noticed much of a difference in taste as I’ve experimented with different blends. Some blends yield a more chewy cookie while others a more crumbly one. But they’re all yummy!


Use a sunflower seed butter or soy butter that is safe for your needs. Commercially available sunflower seed butter may contain soy. If avoiding soy, you can make your own Sunflower Seed Butter using safe sunflower seed kernels.
Butter and Margarine: Butter is a dairy product made from cow’s milk. Margarine typically contains milk or soy, but there are milk-free and soy-free versions available.
Egg Substitutions: There are many egg-free products and foods available to make your recipes free of eggs. Find out more about egg substitutions.
Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.
Milk and Soy Substitutions: Alternative dairy-free milk beverages and products will work in most recipes. Find out more about milk substitutions and soy substitutions.
Peanut Substitutions: There are many peanut-free products available in the US. Find out more about peanut substitutions.

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