Wholesome (Allergy-Friendly!) Sunbutter Cookies
Vegan Sunshine CookieMakes 8 cookies
1/4 cup Palm Fruit Shortening
1/4 cup Evaporated Cane Juice
1/3 cup Sunflower Butter
3/4 teaspoon Pure Vanilla Extract
1 tablespoon Maple Syrup
1/5 of a small banana - mashed
1 tablespoon + 1 teaspoon Rice Milk
1/2 cup + 2 tablespoons Brown Rice Flour
DirectionsUsing a hand mixer, cream together the shortening, cane juice and sunflower butter. Add in the wet ingredients including banana and mix until absorbed. Add the flour into the mixture in 3 parts, mixing each time until incorporated.
Make golf ball size rounds of dough. Flatten dough with base of hand and form edges into circle, should be around ¼ inches high and 2 inches in diameter. Press down on cookie with a fork to decorate.
Bake at 375 for approximately 11-15 minutes. Cookie will be firm to touch and browned slightly. You can store in a container or on the counter for 4 days or freeze the cookies.
Dough can be frozen. Dough will defrost quickly, bake as described above.