Question – what could be better than a peanut butter cookie? Answer – a nut-free variant that will not affect people with nut allergies. And what could be better than that? A nut-free, gluten-free, dairy-free peanut butter cookie full of either chocolate or jelly ganache, a tassie if you will.
Try this Recipe
Eating a tassie is like popping a miniature tart on your mouth. These Sunbutter Tassies are among the easiest to make and they’re so cute. They do not need any heavy machinery, only a spoon and a bowl, making them very great cookies to bake along with your kids. And there’s just something so great about the straightforward combination of the biscuits using the jelly or chocolate ganache. I used to create those with peanut butter until we found a nasty peanut allergy in the family and you know what? I really like the sunbutter – that the biscuits have more depth of flavor. Sunbutter is a nut free peanut butter alternative made with roasted sunflower seeds.
When baking with Sunbutter in recipes which call for baking powder or baking soda you need to add a few drops of lemon juice to the recipe or reduce the baking powder or soda in half. This is because sunbutter is made with sunflower seeds that contain chlorophyll. The chlorophyll reacts with the leavening and can present your cookies or other baked goods a greenish cast, it’s not harmful but the final product will look more pleasing by each of these small alterations. I like the cookie foundation of those tassies to puff up so I add the lemon juice.
The easiest filling is, obviously, merely to spoon in a small jelly or jam of your choice but a milk free chocolate ganache is nearly as straightforward. You may either spoon at the ganache if it’s still in a more liquid form and let it set up in the refrigerator or allow the ganache harden in the refrigerator first for about half an hour, whisk it up and then pipe it into. If you enjoy the piped method, make twice as much ganache.
I hope you’ll add these yummy little cookies to your baking listing. They are fermented, dairy-free and nut-free that makes them a pretty ideal allergy friendly cookie with no compromise on flavor.
- 1 cup creamy sunbutter
- 1 cup granulated sugar plus more for rolling the cookies in 10 drops freshly squeezed lemon juice
- 1 large egg – lightly beaten with a fork
- 1 tsp baking powder
- 1 teaspoon pure vanilla extract
- 1 cup good excellent jelly, jam or milk free chocolate ganache (recipe follows)
Preheat oven to 350 degrees. Lightly spray mini muffin tins with non-stick cooking spray.
In a large bowl blend the Sunbutter with 1 cup sugar and the lemon juice with a wooden spoon. Stir until well mixed. Add the egg, baking powder and vanilla. Stir well. Pour some extra sugar in a small bowl. Take 1 tbsp the dough and roll into a ball. Roll the dough ball in the sugar and place on prepared pans. Repeat with the rest of the dough. With the flat end of a French rolling pin (or a piece of 1 – inch dowel) dipped in sugar, gently press down on the dough, flattening it across the bottom and up the sides of the muffin cups. Take care not to press the dough too far and make it too thin.
Bake for about 10 – 15 minutes or until the dough is browned and firm. The center of the biscuits will puff up while baking but should settle back down while cooling. If they don’t, simply press the indentation down back softly. Let cool in the pans for 5 minutes then remove to a wire rack to cool completely.
Fill each cooled cookie with spoonfuls of jelly, jam or ganache. If filled with ganache, let set in the refrigerator for around 30 minutes to allow the ganache harden.
Dairy Free Chocolate Ganache
4 oz dairy free chocolate chips 1/2 cup coconut milk
Place chocolate chips in a small, heatproof bowl. In a small saucepan, heat the coconut milk over medium heat until it just comes to a boil. Pour the cream over the chocolate and let set for 5 minutes then whisk the chocolate and cream together until the mixture is shiny and smooth. Ganache should be use shortly after making it or it will begin to harden up. If it becomes too tough to work with, gently reheat and stir till it comes back to the ideal consistency.
To pipe the ganache, allow it to cool in the fridge for 30 minutes then stir vigorously until it’s a spreadable consistency. Place in piping bag fitted with a star attachment and pipe to the middle of the cookies. For pipe ganache, double the recipe.