I was in the mood to bake some cookies the other day, I know that is hard to imagine. 🙂 I was tired of the basic chocolate chip variety but I am trying to stay away from peanuts and I could not do oatmeal since it is a grain. What is a baker to do when the standard cookie bases are not a possibility?  I decided to head over to my favorite new cookbook,  Against All Grains. to see what I could discover. After thumbing through the pages and seeing so many great options I finally narrowed it down between the 7 layer bars and the Sunbutter Seed Cookies. Well the 7 layer bars looked flipping amazing but way too many steps for the lazy mood I was in so the Sunbutters won the competition.  This is where the food find comes in.

Have you all ever heard of Sunflower Seed Butter? I had never heard of it but had seen it at Trader Joes and actually picked up a jar awhile back but never did anything with it.  Shame on me because these cookies were incredible. According to wikipedia sunflower seeds are a good source of proteinfiberzinc and iron, and are low in saturated fat.  They are also rich in alpha-tocopherols, which have been shown effective in reducing the risk of certain types of cancers, including bladder cancer.  In addition, sunflower butter is rich in three B vitamins essential for human health: niacinpantothenic acid, and folate. When I opened the jar of this  yummy butter I was blown away at how much it looked and tasted like peanut butter. From a nutritional perspective, sunflower butter contains almost four times as much vitamin E as peanut butter, and about twice as much iron, magnesiumphosphorus and zinc. (wikipedia) In regards to protein, peanut butter is the winner in this category. Sunflower seed butter has about 3 grams of protein compared to peanut butters usual 8. Nowadays it seems more and more people are coming up with peanut allergies so I am more than thrilled to have discovered this delight. Ok now on to the recipe I am hoping you can’t wait to make.

 

Sunflower Seed Butter Cookies

Ingredients

1/4 cup palm shortening

1/4 cup unsweetened sunflower seed butter

1 room temperature egg

1/4 cup  honey

2 tsp vanilla extract

3/4 tsp lemon juice

1/4 cup coconut flour

1/2 tsp baking soda

Optional : 1/2 cup dark chocolate chips (Mike wants chocolate chips added to everything)

Directions

Preheat oven to 350 degrees.

  1. Place the shortening, sunflower seed butter and egg in a bowl. Cream for one minute on medium high.
  2. Add the honey, vanilla and lemon juice. Mix on medium until combined.
  3. Add the coconut flour and baking soda. Mix on medium for 30 seconds.
  4. Scrape down the sides of the bowl and mix again for 30 seconds until the dough has thickend. Add in chocolate chips if desired.
  5. Use a spoon to drop balls of dough on a baking sheet that you have lined with parchment paper.
  6. Place the cookie in the oven and bake for 10 minutes or until brown around the edges. Cool on a cookie rack.

Ok now for the part that might freak you out. There is some something in the sunflower seed that causes a complete harmless chemical reaction between the small amounts of chlorophyll in the seed and the baking soda. The  lemon juice is meant to neutralize the reaction but doesn’t always.  You can also play around with the amount of baking soda you use but again it is not harmful so do not fret.  Here is a more detailed explanation of this reaction.  This is a picture of a cookie I made last night.

Now who is going to try these green yummy things?

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