Swanson Sun Butter Cookies & For gluten-free cookies

[Guest guest]

Swanson Sun Butter Cookieshttp://tinyurl.com/5fkuoc Print1 cup of Swanson Organic Sun Butter1 cup of Swanson Fructose1 tablespoon molasses2 organic, free-range eggs, beaten½ teaspoon vanilla extract1 cup of Swanson Organic Thompson Seedless Raisins¾ cup of Swanson Organic Walnuts, chopped1 cup of whole wheat flour1 teaspoon baking soda1 teaspoon of Swanson Himalayan Crystal Salt Preheat the oven to 350 degrees F. In a small bowl, stir together the fructose and molasses. In a larger bowl, combine the sunflower seed butter, fructose/molasses mixture, eggs and vanilla. Mix well. Add the flour, baking soda and salt, and stir until the dry ingredients are moistened. Fold in the raisins and walnuts. Form into 1-inch balls and place on an ungreased baking sheet, flattening slightly with the back of a fork. Bake for 9 to 10 minutes until they are golden and set. They will be soft until cool. Let sit a minute and carefully remove cookies with a spatula onto paper towel or a cooling rack. Yields about 3 dozen cookies.For gluten-free cookies:Follow the above recipe but substitute rice flour for the whole wheat flour. A second option is to skip the flour entirely, and chop the walnuts finely. Instead of adding nuts to the dough, reserve them as an outer coating for each cookie. For ease of handling, chill the dough in the refrigerator for one hour. Form into balls and roll in finely chopped walnuts. Bake as directed above on a baking sheet lined with parchment paper. Yield for flourless cookies is about 1 dozen. Check out our Recipe Archive