Sunflower Butter Cookies

Soft in the center with lightly crisp edges, these sunflower butter cookies bring all the comfort of a classic peanut butter cookie - without the peanuts. They bake up with a familiar crisscross top and a perfectly balanced sweetness that feels just right. An easy, reliable cookie for everyday baking and sharing.

Serves: 18 | Time: 50 minutes

Ingredients

• 3/4 cup unsweetened sunflower seed butter

• 1/2 cup sugar

• 3 Tbsp unsweetened applesauce

• 2 Tbsp brown sugar

• 1 tsp vanilla

• 3/4 cup wheat-free flour blend, such as Bob’s Red Mill Gluten Free 1 to 1 Baking Flour

• 3/4 tsp baking powder

• 1/4 tsp salt

Instructions

1. Make the cookie batter.

   1. In a large bowl, mix together wet ingredients – sunflower seed butter, sugar, applesauce, brown sugar, and vanilla.

   2. In a small bowl, mix together dry ingredients - flour, baking powder, and salt.

   3. Add small bowl dry ingredients to the large bowl wet ingredients. Mix well.

   4. Scoop and ball batter onto a plate in 18 portions, about 2 Tbsp each.

   5. Cover and cool batter in fridge for 20 minutes.

2. Preheat oven to 350°.

3. Prepare the cookies for baking.

   1. Line a baking sheet with parchment paper or silicone baking mat.

   2. Transfer cooled batter balls onto the prepared baking sheet.

   3. Use a fork to gently press a crisscross pattern into each cookie. 

4. Bake for 10-12 minutes.

5. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

6. Serve and enjoy!