To illustrate the wonder and delight of these cookies, I’ll recount the exchange I had with my husband after I baked them.
Husband: (with his mouthful of cookie) These are really good.
Me: Do they taste like peanut butter and jelly?
Husband: (looking concerned) Yes. Why? Aren’t these peanut butter and jelly?
Me: Yes, there’s jelly in there. But that’s not peanut butter.
Husband: (looking panicked) What is it?
Me: It’s sunflower seed butter.
Somehow, though, the sunbutter didn’t prevent him from polishing off the cookie. Then he took the rest of the batch to a friend’s house for movie night.
This post is part of a week-long series devoted to the amazingness of sunbutter. Check out what you’ve missed here:
- 1½ cups sunflower seeds
- ¼ cup cacao powder
- ¼ tsp baking soda
- 2 tbsp coconut oil
- ¼ cup maple syrup
- 3-4 tbsp strawberry jam (or your fave jam)
- 3-4 tbsp sunbutter
- Preheat the oven to 350 degrees F.
- In a spice grinder, high-speed blender or food processor, grind your sunflower seeds into a fine meal.
- Dump your newly ground sunflower seed flour into a bowl and mix in the cacao powder and baking soda.
- Add your coconut oil and mash it into the flour, then stir in your maple syrup.
- Scoop dough by heaping tablespoons onto a baking sheet lined with a silpat or parchment paper. Gently press down on the cookies with the back of a spoon to flatten them a bit.
- Wet your thumb and use it to make large indents in the cookies. Fill the indent with ½ tsp sunbutter and ½ tsp of jam (the sunbutter will spread more than the jam).
- Bake in the oven for 12-14 minutes. Makes 12 cookies.