Peanut-Free Doesn’t Have to Drive You Nuts

Peanut-Free Doesn’t Have to Drive You Nuts

Peanut-Free Doesn’t Have to Drive You Nuts

It has been 8 years since I have had peanut butter, and I love peanut butter.  But I love my daughter more.  After Sparkle had weird reactions to peanut butter when she was little (we figured out a bit later that the snotty, coughing, projectile vomiting was anaphylaxis), we haven’t had it in the house since.  That parting was such sweet sorrow, but the memory of how scary her reaction was, was enough to convince all of us that our beloved peanut butter was no longer welcome in our house.

In some ways, being allergic to and avoiding peanuts is the hardest thing to have an allergy to.  It is difficult how much the rest of the world loves peanuts as well and it is in the majority of little kid lunches, many Easter and Halloween candies, covering the floors of all of our steak restaurants, hugely popular on low carb diets.  It is in make-up and cleaning products.  It is in many medicines and suppliments.  What makes this hard is that peanut butter is such a loved food in America, we don’t even think…about putting it in the brownies for the end-of-school-party or handing a friend a chocolate, peanut butter fudgesicle.  Peanuts are hard to detect in food most times and because most people have never had to think about avoiding it, they don’t think twice about adding it and serving it.

What makes avoiding peanuts easy is there are some really great options out there for peanut butter replacements!  Our family really enjoys Sun Butter.  I let my older daughter have almond butter in the house because my younger daughter isn’t as allergic to tree nuts.  Almond butter is yummy and super versatile.  There is also cashew butter and soy butter (but you know I don’t recommend soy:)  Someone has even concocted a pea protein butter!  As with any transition, it takes time for your taste buds to adjust, but they will.  I promise.

I am going to give you two YUMMY peanut-free cookie recipes.  Trust me, you won’t even miss the peanut butter! Keep these and make them for your peanut-free kids or use the recipes to take to social functions.  I CANNOT tell you how it touches the heart of a mom of a peanut allergy child, when someone brings safe food for all to enjoy.  An evening of not having to worry about your peanut allergic child accidently ingesting peanuts–PRICELESS!


1 c. softened butter

3/4 c. white sugar and 3/4 c. brown sugar

3/4 c. creamy Sunbutter

1 egg or egg equivalent substitute

1 tsp. vanilla

1 tsp. baking soda

1/2 tsp. salt

2 c. flour

1 c. chocolate chips

Preheat oven to 350 degrees.  Cream butter, sugars, sunbutter, egg, and vanilla in the bowl of your mixer.

Add the baking soda and salt.  Gradually stir in the flour until the batter is well-incorporated.  Add the chocolate chips and mix just until they are evenly distributed.

Pull out spoonfuls and form into ball on a cookie sheet.  Bake at 350 degrees for about 9 minutes.

Note:  These can be made dairy-free, egg-free and gluten-free.  Contact me if I can help you make any of those substitutions, friends.



1 c. Justin’s Maple Almond Butter

6 Tbsps. raw sugar

1 large egg

Preheat the oven to 350 degrees and place the racks in the upper and lower third of the oven.  Spray two nonstick baking sheets with cooking spray.

In a medium bowl, mix the almond butter, sugar and egg until well combined.  Spoon 1 level Tbsp of the mixture about 1 inch apart onto the baking sheets.  Flatten the mounds with the tines of a fork, making a crosshatch pattern in the cookies.

Bake until golden around the edges, about 10 mins., switching the position of the sheets half way through the baking.  Let cool completely before removing from cookie sheet.

See Easy-peasy!  Peanut butter is much easier to give up when you have yummy things to put in its place.  Happy baking, friends!


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