Sunflower Cookies
Sunflower butter cookies made with sunflower butter and toasted sunflower seeds. A great nut-free alternative to peanut butter cookies.
Ingredients
- 2 ¼ cup all-purpose flour
- ¾ cup sunflower butter
- ½ cup unsalted butter – softened
- ½ cup white sugar – plus another ¼ cup for dusting cookie dough
- ½ cup light brown sugar
- ¼ cup unsalted toasted sunflower seeds
- 1 egg
- 2 tablespoons heavy cream – or regular milk
- 1 teaspoon baking soda
- ¼ teaspoon sea salt
Instructions
- Pre-heat oven to 375. Line a cookie sheet with parchment paper.
- Place ¼ cup white sugar into a bowl and set aside.
- Place flour, baking soda and salt in a mixing bowl and whisk together until well combined.
- Place unsalted butter, white sugar and brown sugar into the bowl of an electric mixer whisk until soft and fluffy.
- Add sunflower butter, egg, heavy cream or milk and vanilla extract. Mix until well combined, scrape sides if necessary.
- Add flour mixture a little at a time. Add sunflower seeds and continue mixing until cookie dough is formed.
- Roll about a tablespoon of cookie dough into a ball and roll in white sugar. Place on cookie sheet and flatten until cookie is about ¼ inch thick. OPTIONAL: use a brand new stamp to stamp a sunflower into the cookie. If you don’t have a stamp, create texture with a fork in a criss-cross design.
- Place cookies about half inch apart on the cookie sheet and bake for about 10-12 minutes. Let cool before serving.