Total Time
27mins
Prep 15 mins
Cook 12 mins

The luxuriant taste of sunseeds in these cookies will make you forget that peanut butter cookies ever existed! (Well, temporarily...) **Please note, I have put peanut butter in the ingredients list because the fat & overall calories will be more accurate, for those who need to know nutrition facts ;) These are so healthy and simple. It's a recipe I modified from one of Dreena Burton's in "Vive le Vegan." Hope you enjoy!

Ingredients Nutrition

  • 1 14 cups all-purpose flour, unbleached (or light spelt flour, which I love!)
  • 1 teaspoon baking powder
  • 12 teaspoon baking soda
  • 2 tablespoons sugar
  • 14 teaspoon salt
  • 13-12 cup natural-style peanut butter (available in the natural foods section of supermarkets, or at specialty health-food stores) or 13-12 cup sunflower seed butter (available in the natural foods section of supermarkets, or at specialty health-food stores)
  • 12 cup maple syrup
  • 1 teaspoon molasses
  • 1 teaspoon vanilla extract
  • 2 -3 tablespoons canola oil
  • 2 -3 tablespoons water, as needed

Directions

  1. Preheat oven to 350°F
  2. Sift together the ingredients from flour through salt.
  3. In a separate bowl, combine the sunflower seed butter and all other ingredients, and whisk well. Add to the dry ingredients, and stir 'em up.
  4. Spoon the batter in roughly circular blobs (heehee) onto a baking pan lined with parchment paper. (They flatten quite a bit!) Mark them with a fork that's been dipped in icewater after each cookie.
  5. Bake for 10-12 minutes, just till nice and golden on the bottom.
  6. After they rest on the sheet for a couple minutes, remove to a cooling rack. But they're good warm or cold ;).
  7. Finally: these would be AMAZING with semi-sweet chocolate chips or dried cherries. Let me know if you try that!