I received some products to try from The Sneaky Chef. One is a smooth pasta sauce, which I haven't tried yet, but will probably be reviewing next. The other is No-Nut Butter, made from golden peas. It is exactly what it sounds like, a peanut butter substitute made with no nuts in a nut free facility. It is also free of all top 8 allergens, made with no high fructose corn syrup, no hydrogenated oils, no artificial colors or flavors, and is packaged in a BPA free jar. As if all that weren't enough, it tastes delicious! Emily has decided she likes it much better than sunbutter and has been eating it on sandwiches, ants on a log, and simply as an apple dip all week long. The flavor is a little less "nutty" than sunbutter and a little sweeter in my opinion. The texture is softer and thinner, almost like softened butter. It's definitely better for spreading on gluten free bread. Sometimes with the sunbutter I have to spread it so hard that the bread falls apart, No-Nut Butter just glides right on. We love it! That being said, there are only two minor drawbacks. The protein content is only 3 grams, not a problem for Emily, but my older daughter Nikki is a vegetarian and needs all the protein she can get. The other is that, although the flavor is perfect for sandwiches and other snacks, it got lost when I tried to make N0-Nut Butter cookies. Nikki said they taste like oatmeal cookies to her. Don't get me wrong, the cookies are REALLY good! They are soft and chewy, they just don't have an obvious nut flavor. I loved them, Emily loved them, and the neighbor up the street (who eats peanut butter, eggs, dairy, and wheat) loved them. No-Nut Butter is currently available in some East Coast Whole Foods stores, and you will find it online here at netgrocer. Now, on to the cookie recipe...
No-Nut Butter Cookies:
1/3 c Millet flour
1/3 c Gluten free oat flour
1/3 c Sorghum flour
1/4 c Potato starch
1/4 c Tapioca starch
1/2 t Xanthan gum
1/2 t Baking soda
1/2 t Baking powder
1/2 c Dairy free margarine (we use Nucoa)
1/2 c No-Nut Butter 1/2 c Granulated sugar
1/2 c Brown sugar
1 Eggs worth of prepared Ener-G egg replacer
1 t Vanilla extract (make sure it’s gluten free)
Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
In a medium bowl, using a whisk, mix together the flours, starches, xanthan gum, baking soda, and baking powder, and set aside.
In a mixing bowl cream the margarine and No-Nut butter on medium speed for 30 seconds. Add the sugars and beat until combined, scraping down the sides as needed. Beat in the egg replacer and vanilla. Slowly add the flour mixture, about 1/3 at a time, scraping down the sides after each addition.
Shape the dough into 2 inch balls, or cheat like I did and use a small spring action ice cream scoop. Place balls 2 inches apart on parchment lined baking sheet. Flatten by making crisscross marks with the tines of a fork.
Bake for 10 minutes. Allow to cool on the cookie sheet for about 5 minutes, then transfer to a cooling rack. They should stay soft and fresh in an airtight container for about 5 days.