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!


  • 1 cup Eskal FreeNut Butter Smooth

  • 1 free range egg

  • 1 cup caster sugar

  • 2 tbsp gluten free flour

  • 1 tsp ground cinnamon


  • 1.

    Pre-heat oven to 200 C or 180 C fan-forced.

  • 2.

    Lightly beat the egg.

  • 3.

    In a separate large stainless steel bowl, mix the egg, FreeNut Butter and sugar until combined.

  • 4.

    Sift the gluten free flour and cinnamon into the mixture and fold in gently.

  • 5.

    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.

  • 6.

    Lightly flatten the balls by pressing down with the back side of a fork.

  • 7.

    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 information

Nutritional analysis per serving (10 servings)

  • Energy 249kj
  • Fat Total 18g
  • Saturated Fat 11g
  • Protein 0g
  • Carbohydrate 20g
  • Sugar 19g
  • Sodium 8mg

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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