Prep 10 mins
Cook 30 mins
I got this recipe from a Trader Joe's publication, May 2008.
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1⁄2 teaspoon baking powder
- 1⁄4 teaspoon salt
- 3⁄4 cup butter, room temperature
- 3⁄4 cup sunflower seed butter, chilled
- 3⁄4 cup sugar
- 3⁄4 cup brown sugar, firmly packed
- 2 eggs
- 1 teaspoon vanilla
- Preheat oven to 375.
- Stir together flour, baking soda, baking powder and salt.
- In a separate bowl, beat together butter, Sunflower Seed Butter and both sugars until fluffy.
- Beat in eggs and vanilla.
- Gradually beat in flour mixture.
- Wrap dough in plastic and refrigerate until well chilled, about 2-4 hours.
- Roll tablespoonfuls of dough into balls with your hands. Place about 3 inches apart on ugreased baking sheets. Dip a fork in flour and press onto tops of cookies, making a criss-cross pattern on each cookie.
- Bake for about 10 minutes, or until golden brown. Careful not to burn the bottoms. Cool on baking sheets for a minute, then transfer to wire racks to cool completely before eating.
These were pretty good! I used a 1/4 cup of coconut sugar, agave instead of granulated sugar and earth balance butter and they came out like tender drop cookies. They held the shape of my tablespoon dropper. They didn't flatten out at all, and that's just how I like them :).
yummy, buttery goodness! i only baked 5 cookies because the batter tasted so good i knew i would eat them all!
At the risk of having my American citizenship revoked, I think I like these better than peanut butter cookies. I've been looking for recipes using sunflower seed butter since I bought a jar of it at Trader Joe's last year. A few raw sunflower seeds were sprinkled on the cookies before baking. I'll be baking a batch of these again very soon! PS I skipped the dough chilling part and used a cookie scoop. No problem! Thanks for posting the recipe.