Sunflower Butter Cookies
I know nut butters are all the rage right now, but what about SUNFLOWER SEED BUTTER? After being skeptical that it could really taste like peanut butter, I created these cookies...and oh boy I'm a fan! To give these cookies a superfood kick I added in some dried white mulberries - if you haven't tried these berries before, I highly recommend! They kind of taste like figs so they're great in cookies, bars, yogurt, smoothie bowls, etc. This recipe makes about 20 cookies.
• ½ cup gluten-free flour (i like either of these blends 1, 2)
• ½ cup coconut sugar + extra for sprinkling on top)
• ¾ cup sunflower butter, unsweetened and should be creamy
• ½ teaspoon ground cinnamon
• 1 teaspoon baking powder
• 1 flax egg
• ½ cup almond milk, unsweetened (sub with hemp or oat milk for nut-free cookies!)
• ⅓ cup dried mulberries, roughly chopped
1. Preheat oven to 325 degrees F and line a baking sheet with parchment paper.
2. In a large bowl, mix flour, cinnamon, coconut sugar, and baking powder. Next add in sunflower butter, almond milk, flax egg, and combine until a smooth batter forms. If you're using the mulberries (which I highly recommend!) fold them in last.
3. Scoop batter into 1 tablespoon sized balls, and press down gently on parchment paper with a fork. Repeat until no batter remains. Sprinkle cookies with extra coconut sugar before transferring to the oven.
4. Bake for about 15-20 minutes. For softer cookies, the shorter bake time will do. Remember to let these cool for 10 minutes before enjoying!