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Nutritional Info
  • Servings Per Recipe: 33
  • Amount Per Serving
  • Calories: 116.9
  • Total Fat: 6.5 g
  • Cholesterol: 5.6 mg
  • Sodium: 108.2 mg
  • Total Carbs: 15.2 g
  • Dietary Fiber: 0.9 g
  • Protein: 2.0 g

View full nutritional breakdown of Sunflower Seed Butter Cookies calories by ingredient
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Sunflower Seed Butter Cookies

Submitted by: THATWEIRDGIRL
Sunflower Seed Butter Cookies

Introduction

One of my coworkers has a granddaughter that is allergic to nuts and dairy products. So I keep trying to find interesting baked goods that she (and her family) can enjoy. One of my coworkers has a granddaughter that is allergic to nuts and dairy products. So I keep trying to find interesting baked goods that she (and her family) can enjoy.
Number of Servings: 33

Ingredients

    1 1/4 cups all-purpose flour
    3/4 tsp baking soda
    1/2 tsp baking powder
    1/4 tsp salt
    1/2 cup Earth Balance Buttery Spread, softened
    1 cup Once Again Organic Sunflower Seed Butter
    3/4 cup sugar
    1/2 cup firmly packed light brown sugar
    1 large egg, at room temperature
    1 tbsp Rice Dream Original Rice milk
    2 tsp vanilla extract

    2 tbsp sugar for sprinkling on top of cookies (optional)

Tips

If you want to make the recipe vegan, feel free to find something to substitute for the eggs.

Also, I used 2 tsp vanilla extract in order to try and temper the sunflower seed-y taste. You can use less, if you want.


Directions

Preheat oven to 350.

Combine flour, baking soda, baking powder, and salt in a bowl. Set aside.

In a large bowl, beat together the Earth Balance Buttery Spread and the Once Again Organic Sunflower Seed Butter until fluffy. Add in the sugars, and beat until smooth. Add the egg, and mix well. Mix in vanilla extract and Rice Dream Original Rice Milk. Mix in flour mixture.

Divide dough into desired number of cookies (I made 33). Roll into balls, and sprinkle with sugar. Place balls of dough onto a parchment paper lined cookie sheet, and crisscross the top lightly with a fork.

Bake for 10-12 minutes until the cookies begin to crack. Remove from oven (the cookies may seem underdone, but they'll harden as they cool) and let cool for 5 minutes before trying to transfer them to a cooling rack.

Serving Size: Makes 33 (2.5" diameter) cookies






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