Who says you can't make a peanut butter cookie without peanuts?
As long as you use FreeNut Butter made from sunflower seeds. Either the smooth or crunchy version does just nicely, and I made a second batch with Sweet William choc chips thrown in.
Makes 20 approx
1/2 cup brown sugar
1/2 cup caster sugar
1/2 cup melted dairy-free margarine
1/2 cup FreeNut Butter(smooth or crunchy)
1 1/2 cups self-raising flour
1 egg replacer
1 tbsp vanilla extract
1/2 cup Sweet William dairy/nut free choc chips (optional)
Preheat oven to 180 C.
Sift flour and sugars, then combine the rest of the ingredients, mixing very well.
Drop tablespoons of mixture onto lined baking tray, pressing down slightly with back of a fork. Make sure you space them as they will spread during cooking. Bake for 12-15 minutes.
Remove and cool on rack.
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