Did you miss yours truly reader of my highest esteem? Of course you did. Or, if you haven’t come from the Sun Butter page, you’re just confused and a trifle intrigued. I said I had two recipes: I’ve taken my Peanut Butter Cookie recipe, ditched the Baking Soda because of the discolouring problem that occurs when you mix Sun Butter and Baking Soda. This works as well as the peanut butter does, the batter formed quickly, there’s a nice crumb. The outside is a little bit different, a trifle more…glossy perhaps? Nothing bad, don’t mistake me. If you enjoy the taste of sun butter or if you can’t tolerate nuts then this is a really handy recipe, that isn’t too sweet. You might even be able to cut the sugar down more if you wanted too.
They take a little longer to bake. They turn a lovely golden brown colour, no green when there’s no baking soda. Thankfully the egg does give them a lightness, you might still be okay with an egg-replacer, but I can’t say for certain. I used toasted seeds left over from the other recipes as I wasn’t sure how fast they’d toast atop the cookies, you can use raw sunflower seeds if you’d prefer. These taste as you’d expect a nice bit of sweetness and a hit of sunflower seed. A pretty handy cookie if you’re nut intolerant or just feel like something different. Sunflower seeds are rather good for you if I’m not mistaken. Mind you any seed is probably going to be good for you. Eat up and enjoy. I’ll be back soon.
175g Sunflower Seed Butter
Dash Vanilla Extract
Makes 12 Cookies.
Optional: Top with Toasted Sunflower Seeds before baking.
1. Preheat oven to 175c (Fan).
2. Put everything into a bowl and mix, with an electric mixer, until a thick clingy batter is formed.
3. Form into 1 Tbsp sized balls and flatten onto Greaseproof Paper using a wet fork or spoon and bake for 12-15 minutes. Then remove from Oven and rest on tray for a further 10 minutes. Then let cool completely on a wire-rack.