These allergen friendly cookies are made with Eskal FreeNut Butter – a delicious spread made from ground sunflower seeds. Perfect for those with a nut allergy!
Pre-heat oven to 200 C or 180 C fan-forced.
Lightly beat the egg.
In a separate large stainless steel bowl, mix the egg, FreeNut Butter and sugar until combined.
Sift the gluten free flour and cinnamon into the mixture and fold in gently.
Line a large baking tray with baking paper. Roll two teaspoons of the mixture into a ball and place each ball on the tray until all the mixture has been used up.
Lightly flatten the balls by pressing down with the back side of a fork.
Place tray on middle rack in pre-heated oven. Bake for 12 minutes or until the cookies are golden brown in colour. Allow to cool before serving.
Nutritional analysis per serving (10 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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