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SunButter Cherry Cookie Recipe

Team SunButter

I made these gorgeous allergy-friendly cookies to bring with us to Thanksgiving and I made enough to freeze for Christmas too. This cookie recipe is free of dairy, egg, peanut, tree nut, wheat, fish, and shellfish and it’s also gluten free, which makes it almost too good to be true! Both of my sons, the one with and without allergies, devoured them so you don’t have to have diet restrictions to like them.

SunButter Cherry Cookie Recipe

Cookie Ingredients:

1 cup Spectrum organic shortening
4 Tbsp SunButter®
1/2 cup brown sugar
1 Tbsp Ener G egg replacer mixed with 2 Tbsp water
1 tsp vanilla extract
2 cups all-purpose flour OR 2 cups gluten free flour mix
24 maraschino cherries
1/2 tsp salt

Icing Ingredients:

1/4 cup powdered sugar
1 Tbsp rice milk

Directions:

1. Preheat oven to 300 degrees. Grease cookie sheet or use parchment paper.
2. Mix egg replacer and water and wisk briskly.
3. Cream together shortening, SunButter®, brown sugar, and egg replacer.
4. Add vanilla, flour and salt mixing well.
5. Squeeze and shape dough into balls and place on cookie sheet 2 inches apart.
6. Bake 7 minutes and remove from oven.
7. Dent each cookie with thumb or I use the back of a 1/2 teaspoon measuring spoon. Place one cherry on each cookie. Bake an additional 15 minutes.
8. Allow to cool 2 minutes and move to a cooling rack.
9. Once cool, mix the ingredients for the icing and drizzle on each cookie. Allow the icing to set before moving the cookies.

Elizabeth DiBurro is a food allergy mom and is the author of EBL (Easy Breezy Life) Food Allergies. She shares allergy friendly recipes, parenting inspiration, and tips for living with food allergies and eosinophilic esophagitis – EoE.