Sunflower Butter Cookies
Serves: Approximately 10
 
Ingredients
  • ½ cup unsweetened sunflower seed butter*
  • ⅓ cup brown coconut sugar
  • ¼ cup maple syrup
  • 1 teaspoon vanilla extract
  • 1 ½ cups all-purpose flour
  • ½ teaspoon fine sea salt
  • ⅓ cup allergen-free white baking chips
  • 2 tablespoons roughly chopped toasted sunflower seed kernels
Instructions
  1. Preheat oven to 350°. Line 2 rimmed baking sheets with parchment paper.
  2. In a large bowl, beat together sunflower seed butter, sugar, maple syrup, and vanilla extract with a mixer at medium speed until fully combined, 3 to 4 minutes, stopping to scrape sides of bowl as needed.
  3. In a medium bowl, stir together flour and salt. With mixer at low speed, add flour mixture to butter mixture, beating just until combined.
  4. Using a 1-tablespoon levered scoop, portion dough. Shape each portion into a 1-inch disc. Place 2 inches apart on a prepared baking sheet. Using the tines of a fork dipped in water, gently press a crosshatch design into surface of dough discs.
  5. Bake until tops of cookies are dry and lightly golden brown, 8 to 10 minutes. Let cool on baking sheet for 5 minutes. Remove cookies to a wire rack, and let cool completely.
  6. In a small microwave-safe bowl, warm baking chips in a microwave oven in 15-second intervals, stirring between each, until completely melted. Dip cooled cookies halfway into melted baking chips. Place dipped cookies on remaining prepared baking sheet, and sprinkle with chopped sunflower seed kernels. Let cookies sit at room temperature until set, approximately 10 minutes. Store in an airtight container for up to a week.
Notes
*We used SunButter® No Sugar Added Sunflower Butter.
Recipe by TeaTime Magazine at https://teatimemagazine.com/sunflower-butter-cookies/