Sunbutter and Jelly Cookie Bars

Even though I grew up with a severe tree nut allergy, that didn’t mean that I couldn’t enjoy peanuts. And I did enjoy peanuts! Perhaps not as much as my husband, but I routinely enjoyed lots of peanut products.

Back in the days when hubby and I ate peanuts without a second thought, my mom gave us a recipe for peanut butter and jelly cookies. I haven’t made it in years, of course–I’m not about to make peanut protein airborne in our house. I pulled the recipe out a little while back though, with the intention of converting it to Sunbutter.

This proved to be more difficult than I’d anticipated. I’d forgotten, but the original recipe relied heavily on prepackaged cookie doughs and frostings–things I’ve been leaning away from even when they are allergy safe. I’m a bit of a cookie snob, even before I had to bake egg-free, so scratch cookies are the way to go!

It took some experimenting and learning from mistakes, but I finally figured out a great combination that mimics the original cookie but with an allergy-safe twist!

Sunbutter and Jelly Cookie Bars

Cookie Ingredients

  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1/2 cup creamy Sunbutter
  • 1/2 cup butter or margarine, softened
  • 1 Tbsp water
  • 3 Tbsp vegetable oil (I use canola)
  • 2 Tbsp ground flax
  • 3/8 cup (or 6 Tbsp) water
  • 1 1/4 cups all-purpose flour
  • 3/4 tsp baking soda
  • 1/2 tsp baking powder (corn-free variety, if needed)
  • 1/4 tsp salt

In a small bowl, mix the ground flax with 3/8 cup (6 Tbsp) water. Allow to sit for a few minutes. (If you aren’t egg-free, this is to mimic 2 eggs.)

Mix the flour, baking soda, baking powder, and salt in a medium bowl. Set aside.

In a large bowl, mix sugars,Ssunbutter, butter, remaining 1 Tbsp water, vegetable oil, and flax mixture.

Gradually add the dry ingredients.

Grease or spray the bottom of a 9×13 pan. Press the dough into the the pan, being sure to spread it evenly.

Bake at 350 degrees for 15-18 minutes, until the edges are light brown.

Cool completely.

Topping Ingredients

  • One batch (roughly 1 lb) of your favorite allergy-friendly frosting. I used a 3/4 batch of my Cream Cheese frosting. You can even use a can of store-bought frosting if you like.
  • 1/4 cup creamy Sunbutter
  • 1 Tbsp milk *optional* If you’re using a store-bought frosting or your homemade batch is particularly stiff, add 1 Tbsp milk to offset the thickness of the Sunbutter*
  • 1/4 cup strawberry jam



In a bowl, stir frosting, *milk*, and Sunbutter until well blended.


Spread over cooled cookie base.

Place jam in a bowl and stir to break up lumps. Drop by spoonfuls over frosting.

Swirl jam for a marbled design with the tip of a knife. Refrigerate for 20 minutes or until frosting is set.

Enjoy! We sure did!


Linking up at Allergy Free Wednesdays and Corn-free Everyday


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