About the Recipe
They’re easy, and you can make them peanut and allergy-free, and vegan-friendly. What more could you ask for in sunflower seed butter cookies?
Ingredients
1 cup SunnyB - Natural sunflower seed butter
3/4 cup brown sugar
1/4 cup coconut sugar
5 tbsp. oat or almond milk
2 tsp. vanilla extract
1 cup almond flour
1 tsp baking soda
1/2 tsp baking powder
Optional:
1 tsp cinnamon, 1/2 cup white sugar – mix well and set aside
Preparation
Step One
Preheat your oven to 180 °C, line two baking sheets with parchment paper, and set them aside.
Step Two
To a large mixing bowl, combine your SunnyB sunflower butter and sugars. Stir till well combined and smooth. You can now add the oat milk or almond milk and then the vanilla. Mix until well combined, then begin adding the flour, baking soda, and baking powder. I used a wooden spoon to stir as the mixture gets a bit tough, feel free to use your hands to form a ball.
Step Three
Place your mixture into the fridge for 15 minutes; this helps with forming the balls, but is not necessary if you’re short on time.
Step Four (Optional)
Using a 1 1/2 tbsp. scoop, scoop out dough and roll into balls. Now roll your balls into the cinnamon sugar and roll around till well coated (this step is optional). Now, place 8 cookies on each sheet and place around 2-3 inches apart. Use the back of your fork to create a criss-cross pattern on the top of the cookie.
Step Five
Bake for 11-12 minutes. Remove from oven, let them cool for 2 minutes on the sheet then completely on a cooling rack.