Allergy Friendly Sun Butter Cookies Makes 2 dozen cookies
1 cup sun butter
1 cup dry sweetener (I used coconut sugar)
1 egg or egg replacer equal to one egg. (I used Ener-G Egg Replacer)
1 tsp vanilla
Preheat oven to 325
In a medium bowl, combine sun butter and sugar. Mix well. Add egg or egg replacer and vanilla. Mix well.
Shape into 1" or a little larger balls and place on baking sheet. Slightly flatten with a fork to make a crisscross pattern.
Bake 8 minutes for smaller cookies, 13 minutes for larger cookies. Let sit about 3 minutes before removing from pan. These will be slightly crumbly until completely cool…but we always start eating them anyway!
Store in an airtight container or freeze left overs for longer storage.
Weight watcher points are 3.5 for smaller cookies.
*I like to use parchment paper or silicone liners when I bake cookies, but an ungreased baking sheet is fine for these cookies.