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–+ servings

sunflower seed butter cookies

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Just like a peanut butter cookie, without the peanut butter. The result is the same delightful crisp-edge, chewy-soft center cookie texture as the classic, replacing the peanut butter with any smooth seed or alternative-nut butter you wish. We're typically using Sunflower Seed Butter. This recipe also shares switch-outs for making this recipe vegan and/or gluten free.
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Servings: 24
Author: Mili Takashima

Ingredients

cookie recipe

  • 1 cup salted butter (8 oz. or two sticks of classic (I used salted butter) For a vegan sub: switch-out for 3/4 cup vegan butter
  • 3/4 cup brown sugar
  • 3/4 cup granulated sugar
  • 1 and 1/2 teaspoons pure vanilla extract
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 large eggs vegan sub: switch-out for egg replacer. I tend to use Bob's Red Mill brand.
  • 3/4 cup any smooth seed or nut butter nut-free: sunflower seed butter peanut butter subs: almond or cashew
  • 2 cups all purpose flour gluten free: switch-out with 1:1 ratio gluten free all purpose flour

cookie-coating

  • 1/4 cup granulated or crystalized sugar

Instructions

Cookie Dough

  • In a bowl, cream slightly-softened butter. Combine sugars and vanilla extract. Add baking soda, baking powder, salt. Cream in the eggs until totally combined. If necessary, scrape the bowl to incorporate everything.
  • Add flour and a smooth seed or nut-butter of your choice. Mix until smooth and totally combined.
  • Refrigerate the dough for about an hour before preparing balls to bake into cookies.
  • Roll cookie dough into balls.
    You can refrigerate these up until you're ready to bake, (for up to a few days) or freeze the prepared dough for up to a month.

Baking Cookies

  • Preheat your oven to 350 degrees F (176 C). On a cookie sheet, keep balls as is, or 'fork-down' the balls in a criss-cross pattern. Sprinkle with a generous coating of granulated or crystalized sugar. Bake for 9-11 minutes, depending on your oven and how chewy or crisp you prefer the center of your cookie.
  • While they are hot from the oven, dust or sprinkle a little more sugar so it stocks to the top. Let the cookies cool on the hot pan for a couple of minutes before transferring.
  • Allow to cool completely. Store in an air tight container for up to a four days.