Vegan Sunflower Butter Cookies

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READY IN: 27mins
SERVES: 20
UNITS: US

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 1/3-1/2 cup sunflower seed butter (available in the natural foods section of supermarkets, or at specialty health-food stores)
  • 12
  • 1
    teaspoon molasses
  • 1
    teaspoon vanilla extract
  • 2 -3
    tablespoons canola oil
  • 2 -3
    tablespoons water, as needed
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DIRECTIONS

  • Preheat oven to 350°F
  • Sift together the ingredients from flour through salt.
  • 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.
  • 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.
  • Bake for 10-12 minutes, just till nice and golden on the bottom.
  • After they rest on the sheet for a couple minutes, remove to a cooling rack. But they're good warm or cold ;).
  • Finally: these would be AMAZING with semi-sweet chocolate chips or dried cherries. Let me know if you try that!
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