Peanuts aren’t really nuts – they are legumes. So tree nuts might be different for you.

Thanks Kate and friends for sunflower butter suggestions and accommodations for such. Glad to hear that experimenting with the flour(s) just might work. Due to allergies to nuts/seeds, I can’t use almond flour, much as I’d like to. I had forgotten about coconut flour being high FODMAP — darn. I’ll see what I can “cook up” with rice flour….and maybe tigernut flour (not truly a nut, despite the name, 🙂 ). I wonder about teff flour or quinoa flour? Looks like I’ll be busy over this Superbowl weekend, LOL!

One consideration is to evaluate if you tend to eat “something” with the nut butter that is the actual culprit.

Yes, I believe those options would work well. If the sunflower butter is sweetened–you may need to reduce maple syrup (use 1-2 Tablespoons instead) and oat flour slightly less (perhaps leave it a 1/4 cup only) so it’s not too sweet and consistency remains the same.

It certainly worth a try, Rhiannon. From a FODMAP standpoint, coconut flour is high fodmap–but you wouldn’t be getting much in 1-2 bite portion. I think almond flour would provide best flavor profile–but this recipe is worth experimenting with…

I wonder if you could use almond butter or sunflower butter in place of the peanut butter.