Vegan Sunflower Butter Cookies
The luxuriant taste of sunseeds in these cookies will make you forget that peanut butter cookies ever existed! (Well, temporarily...) **Please note, I have put peanut butter in the ingredients list because the fat & overall calories will be more accurate, for those who need to know nutrition facts ;) These are so healthy and simple. It's a recipe I modified from one of Dreena Burton's in "Vive le Vegan." Hope you enjoy!
Ingredients
20 serv.- all-purpose flour↗1 1⁄4 cups
unbleached (or light spelt flour, which I love!)
- baking powder↗1 teaspoon
- baking soda↗1⁄2 teaspoon
- sugar↗2 tablespoons
- salt↗1⁄4 teaspoon
- natural-style peanut butter (or sunflower seed butter)↗1⁄3 - 1⁄2 cup
- maple syrup↗1⁄2 cup
- molasses↗1 teaspoon
- vanilla extract↗1 teaspoon
- canola oil↗2 -3 tablespoons
- water↗2 -3 tablespoons
as needed
Step-by-step instructions
- 1
Preheat oven to 350°F
- 2
Sift together the ingredients from flour through salt.
- 3
In a separate bowl, combine the sunflower seed butter and all other ingredients, and whisk well. Add to the dry ingredients, and stir 'em up.
- 4
Spoon the batter in roughly circular blobs (heehee) onto a baking pan lined with parchment paper. (They flatten quite a bit!) Mark them with a fork that's been dipped in icewater after each cookie.
- 5
Bake for 10-12 minutes, just till nice and golden on the bottom.
- 6
After they rest on the sheet for a couple minutes, remove to a cooling rack. But they're good warm or cold ;).
- 7
Finally: these would be AMAZING with semi-sweet chocolate chips or dried cherries. Let me know if you try that!
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