PB Cookie Substitute

5 Aug

Made my first batch of sunflower butter cookies tonight. I followed this recipe close enough except for the substitutions of all-purpose flour (Bob’s Red Mill GF Flour Mix + 1/4 tsp xanthan gum), butter (margarine) and 1 large egg (3 tablespoon of unsweetened apple sauce, 1 tsp of baking powder). And I forgot about the cinnamon sugar sprinkle till it was already in the oven.

Look: When I took them out of the oven they didn’t quite look like the usual crispy, flakey peanut butter cookie. They almost looked like cookie-sized cakes because they were more “fluffy”. The fork indentations were hardly there, like they were swallowed up by the batter during the baking. Maybe I needed to make deeper fork criss-crosses.

Texture: The edges were brown and crispy but the centers were fluffy. The fluffyness may come from the baking powder for my egg substitute. I’ve used purely applesauce (1/4 cup) without the baking soda before when I baked chocolate chip cookies. This egg substitute was mentioned in Living Without Magazine so I tried it instead. I should have stuck with plain applesauce.

Taste: Still tastes pretty good but not a 1:1 for a peanut butter cookie. I think the flour mix is a bit heavy on the garbanzo bean. The general consensus is that bean flours can taste a little metallic. I’ll have to start putting together my own flour mix just to experiment with taste.

Conclusion: Good start for finding the best sunflower butter cookie recipe that will replace my peanut butter cookies, but will need to experiment more with the egg substitution and flour mixes.

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