Description
If you like peanut butter cookies, you will love these. They are perfect for anyone who is allergic to nuts
Ingredients
Scale
- 2 cups whole wheat pastry flour
- 1 teaspoon baking soda
- 3/4 teaspoon sea salt
- 1/4 cup Sucanat
- 1 cup sunflower seed butter
- 3/4 cup maple syrup
- 1/3 cup coconut oil, melted
- 1 1/2 teaspoon vanilla
- 1/2 cup chocolate sunflower seed drops
Instructions
- Preheat the oven to 350 degrees. Lightly oil or spray two cookie sheets and set aside.
- In one bowl, mix together your flour, baking soda, sea salt, and Sucanat. Set aside.
- In a separate bowl, combine the sunflower seed butter, maple syrup, melted oil, and vanilla. Stir until well combined.
- Mixing is Meghan’s favorite step.
- Although sometimes she wants to eat the flour.
We are working on patience over here. 🙂 - Pour the wet ingredients into the dry ingredients and stir until just combined.
- Stir in the chocolate sunflower seed drops, 1/4 cup at a time.
Aren’t they pretty? - Drop the batter by the scant tablespoon onto the cookie sheets. Flatten slightly. Bake in the preheated oven for 10 minutes. Allow to cool on the cookie sheet for 10 minutes before transferring to wire racks to cool completely.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: cookies
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 122
- Sugar: 6.8g
- Sodium: 76.1mg
- Fat: 6.3g
- Carbohydrates: 15,8g
- Protein: 2.3g