Food

Delicious Crosshatch Cookies (Without Peanut Butter!)

Crosshatched Sunflower Seed Butter Cookies

Is there anything sweeter than a homemade crosshatch cookie (made by flattening dough with the back of a fork)? Today, we continue our month of easy desserts with this sunflower seed butter recipe from the new Sweet Laurel cookbook. Here’s how to whip them up…

Crosshatch Sunflower Seed Butter Cookies
From Sweet Laurel: Recipes for Whole Food, Grain-Free Desserts

Crosshatched peanut butter cookies are one of the ultimate classics. However, peanuts are inflammatory for many people, so this recipe keeps the chewy, nutty flavor without the nuts. Sunflower seed butter is creamier and lighter than peanut butter. We’re completely addicted to these, and they’re perfect for a school bake sale.

You’ll need:

1 cup sunflower seed butter
1 large egg
1⁄2 cup maple syrup
3⁄4 cup arrowroot powder
1⁄2 tsp Himalayan pink salt
1 tsp vanilla extract

Preheat the oven to 350F. Line a baking sheet with parchment paper.

Stir together the sunflower seed butter, egg, maple syrup, arrowroot powder, salt and vanilla in a medium bowl until a soft dough forms. Using your hands, scoop and roll the dough into one-inch balls and place on the prepared baking sheet. Transfer to the refrigerator to set for 20 minutes.

Use a fork to imprint a crosshatch on each cookie. You may need to dip the fork in some extra arrowroot powder so it doesn’t stick to the dough. Bake the cookies for 10 minutes, or until set on top and golden brown on the bottom. Transfer to a rack to cool completely. Store in a sealed container at room temperature for up to 5 days, or in the freezer indefinitely.

P.S. More easy desserts, including the #1 dessert to keep in your freezer.

(Reprinted from Sweet Laurel: Recipes for Whole Food, Grain-Free Desserts. Copyright © 2018 by Laurel Gallucci and Claire Thomas. Photography by Claire Thomas. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House, LLC.)

  1. Lindsey says...

    Thank you for including a gluten- (and grain!) free recipe! :)

  2. Just made these and had to (duh) add dark choc. chips. SO good. Ate half the batch cookie monster style, then put the rest in the freezer haha!

    • PS – Swapped the arrowroot for tapioca with no problems! My cookies probably took about 15″ to cook. Keep these allergen-friendly recipes coming, love being able to make recipes from your collection!

  3. Amber says...

    Loving these vegan (and this one’s paleo!) recipes. I cook and bake almost strictly paleo, so I’ve been waiting for recipes like these to be part of your Wednesday posts! (Of course, I religiously study each recipe post, anyway, and drool my way through the instructions while I dream up paleo versions of them.) Love Cup of Jo!

  4. Edwina says...

    Where can this particular nut butter be found? The photos look Devine and delicious.

  5. ash says...

    thanks for this recipe! i’m guessing there are lots of mom with kiddos with allergies that love this blog (myself being one of them) and it’s awesome to feel included. thanks!

    • Chelsea says...

      Yes! I was so happy to see this too! I always loved peanut butter cookies, but my son is severely allergic to peanuts and tree nuts. I was wondering if sunflower butter would work, so I look forward to trying this out. Thanks so much!

  6. Looks delicious!! :D

  7. Olivia Schueller says...

    umm yum! Cant wait to try this recipe out.

  8. Brooke says...

    I make a chocolate version of these sunbutter cookies and a good trick if the dough is too wet is to actually wet your hands, it makes rolling the dough into balls way easier and you don’t have to add any extra flour (or flour substitute)!

  9. Nicole says...

    What about egg replacement? What would you suggest?

    • Kate says...

      You could make a flax or chia egg – ground flax or chia seeds mixed with water become gelatinous and can take the place of a real egg! Check online for exact measurements.

  10. Tania says...

    YES! I love and lived for peanut butter for many years but now it gives me terrible stomach aches (weep) and I’ve missed PB cookies so badly. Going to try these out. Do you use unsalted/unsweetened sunflower seed butter in these?

    • Courtney says...

      Another yummy pb-like option is tahini cookies, if you’re looking for something similar!

  11. Becca says...

    This type of cookie, with peanut butter of course, was the first thing my mother taught me to bake at a very young age. Her recipe was even more simple – 1 c. peanut butter, 1 egg, 1 c. sugar. I still make these today and are one of my favorite cookies! I like to think this little cookie sparked my love for cooking.

  12. Emma says...

    Same! Also, I don’t know if this is a UK thing but I have literally never heard of, let alone seen, sunflower seed butter! Is it even a thing!?

    • Krystal says...

      Yes! I used to have it for my boys who are allergic to nuts. It’s in the organic section. Or you could probably use Wow Butter ( soy based ) that can be found in both the organic and regular PB section.

    • Karen says...

      If you can’t find it, just grind sunflower seeds in the food processor with a pinch of salt – (it’s easy and also cheaper than buying in a jar).

  13. Yay for grain-free, real-food, unfussy recipes!

  14. Daniela says...

    Something both my boyfriend and I can eat! He is gluten and dairy intolerant and I try to avoid it as well, while I can’t do nuts or garlic & onions so finding things we can eat together is sometimes a struggle.

  15. Lily says...

    Your recipes are consistently my family’s favorite!

  16. Jessica says...

    What does “peanuts are inflammatory” mean? Is there science to back up the claim? (Seems kind of gimmicky/pseudosciency to me.) This seems like a great recipe for people who are allergic or just want to try something new. I second the almond butter/chocolate dipped cookie!

    • Erin says...

      Peanuts are definitely inflammatory for me. I was getting boil-like cysts on my body and wondered what was going on. I realized that the main thing I’d been doing differently was eating a lot of organic peanut butter after not really eating it much. I did a little googling and found that I wasn’t alone in getting cysts from peanut butter! I stopped eating it and they went away.

      Also, some people are genetically mold/mycotoxin (mold by-product) sensitive and the aflatoxin content of peanuts can trigger more serious inflammatory reactions for them.

  17. Rebecca says...

    Also without gluten! This recipe is great for our family, which includes both people with nut allergies and people with celiac disease. Thank you!

  18. Love Sweet Laurel!! Thanks for the recipe!

    • Erin says...

      I tried a slice of chocolate caramel layer cake from Sweet Laurel and it was seriously some of the best cake I’d ever had!!

  19. Claire says...

    My son is allergic to peanuts and all treenuts. Can’t wait to give these a try!

  20. Denise says...

    I know I’m missing the point but now I’m super hungry for peanut butter cookies! I bet these would work with almond butter too, though, and perhaps half-dipped in chocolate? I’ve gone down the cookie rabbit hole.

    • Joanna Goddard says...

      half dipped in chocolate = yes! :)

    • Oh my goodness, yes! Why have I never thought of dipping peanut butter cookies in chocolate? And why am I thinking of it now when I’m off desserts for a year? :-P

  21. Carrie says...

    These sound RIDIC! Can’t wait to try them!

  22. jen says...

    You lost me at ‘without peanut butter.’

    • dagny says...

      werd

  23. WMom says...

    Love These! Especially since my son has a nut allergy. Is there an easy replacement for arrowroot powder? Thanks.

    • Annie says...

      Hey there! Arrowroot powder is often used as a gluten-free flour replacement. If you don’t have issues with gluten, you can probably sub in regular flour to get similar texture/results.

    • I didn’t have arrowroot on hand, so I used tapioca flour and had no issues! Hope that helps.