Swanson Sun Butter Cookies

1 cup of Swanson Organic Sun Butter
1 cup of Swanson Fructose
1 tablespoon molasses
2 organic, free-range eggs, beaten
1/2 teaspoon vanilla extract
1 cup of Swanson Organic Thompson Seedless Raisins
3/4 cup of Swanson Organic Walnuts, chopped
1 cup of whole wheat flour
1 teaspoon baking soda
1 teaspoon of Swanson Himalayan Crystal Salt

Preheat the oven to 350 degrees F. In a small bowl, stir together the
fructose and molasses. In a larger bowl, combine the sunflower seed
butter, fructose/molasses mixture, eggs and vanilla. Mix well. Add the
flour, baking soda and salt, and stir until the dry ingredients are
moistened. Fold in the raisins and walnuts. Form into 1-inch balls and
place on an ungreased baking sheet, flattening slightly with the back of a
fork. Bake for 9 to 10 minutes until they are golden and set. They will be
soft until cool. Let sit a minute and carefully remove cookies with a
spatula onto paper towel or a cooling rack. Yields about 3 dozen cookies.

For gluten-free cookies:
Follow the above recipe but substitute rice flour for the whole wheat
flour. A second option is to skip the flour entirely, and chop the walnuts
finely. Instead of adding nuts to the dough, reserve them as an outer
coating for each cookie. For ease of handling, chill the dough in the
refrigerator for one hour. Form into balls and roll in finely chopped
walnuts. Bake as directed above on a baking sheet lined with parchment
paper. Yield for flourless cookies is about 1 dozen.

Jani Paschka
Swanson Health Products

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