Growing up with peanut allergies, I was always SO afraid of the cookies with fork impressions on the top. That fork impression was enough information to know that I was not able to eat those cookies. I have to say that it was pretty weird to bake cookies today and create the fork impression – I will have to get used to this!
Sunflower seed butter and I did not start off having the greatest relationship. The butter looks like danger, smells like danger, and tastes like danger. It took me quite a while to warm up to the taste, but I am enjoying it more and more now! My husband officially got me hooked on sunflower seed butter when he put a spoon full on my chocolate chip waffles. I am now trying to incorporate this more into my baking, and am enjoying.
I have never eaten a peanut butter cookie, so I do not have anything to compare these cookies to, but they received my husband’s approval, so they must be good (I believe he’s already eaten half a tray as I am writing this)! I like my cookies a little softer, and without a super intense sunflower seed butter taste, so this is my ideal recipe. Feel free to edit the recipe according to your taste buds – more sunflower seed butter, more time in the oven for a crunchier cookie, etc.
I hope you enjoy!
Sunflower Seed Butter Cookies
(nut-free, dairy-free, and egg-free option)
- 1 cup sunflower seed butter
- 1/2 cup dairy-free margarine, softened
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1 egg (or substitute 1 tsp. baking powder + 1 1/2 T. water + 1 1/2 T. oil)
- 3 T. soy milk (or another dairy-free milk)
- 1 tsp. vanilla
- 1 1/2 cup flour
- 3/4 tsp. baking powder
- 1/4 tsp. salt
- 1 1/2 cup semi-sweet chocolate chips
- Preheat oven to 375 degrees.
- Line 2 cookie sheets with parchment paper.
- Mix margarine, brown sugar, sugar, and sunflower seed butter in bowl.
- Slowly mix in egg (or egg substitute), dairy-free milk, and vanilla.
- In separate bowl, combine flour, baking soda, and salt. Combine with sugar and egg mixture.
- Stir in chocolate chips.
- Drop by teaspoons on cookie sheet. Bake for 10-15 minutes (check to see that the edges are golden brown).
- Let cookies cool, then enjoy!