Sunflower Seed Butter Cookies

18 Nov

Caution: These cookies are healthy.

No…like, they’re REALLY healthy.

These are not the kind of cookies that you bake for people who want butter-laden disks of brown sugar and chocolate heaven. I am also one of these people, I’ll admit, but unfortunately yours truly is in the middle of a “six pack challenge” and unfortunately I do not mean the beer. I can’t eat anything good….basically. Why am I doing this? Just to be able to say that at some point in my life I had a six pack. Am I a little bit wacko for doing this? No….not a little bit. I’m a lot wacko. I must, however, finish what I started.

So here we are. Craving cookies. Baking these healthy cookies to see us through this challenging time.

On the plus side, I would totally eat these cookies even if I were not on a six pack challenge. Would you like to know why?

They’re devastatingly delicious, that’s why.

I should sell these.

I ate one. Ya. I totally ate a cookie. I’d do it again too! Because I can!

I’m currently addicted to sunflower seed butter, therefore I altered the recipe and used it instead of peanut butter. You can opt for peanut butter if you wish, but I highly recommend the sunflower seed butter. It’s good. I wouldn’t lie.

These don’t even require an electric mixer. You just mix all the ingredients together, scoop onto a baking sheet and toss them into the oven.

They are really good, trust me. Good for you too. It’s a win win cookie situation here folks. Take advantage.

Sunflower Seed Butter Cookies

1/2 cup Whole Wheat Flour

1/4 cup Ground Flax Seed

1/2 cup quinoa flakes (or quick oatmeal)

1/2 cup coconut sugar

1 tsp Baking Powder

1/2 tsp Baking Soda

1/4 tsp Salt

1 tsp Vanilla

2 tbsp Coconut oil

1 tbsp Applesauce

1/4 Cup Maple Syrup

1/4 Cup sunflower seed butter
Dump ingredients into a mixing bowl and stir. You will really need to work at getting the ingredients mixed well. Knead a little with your hands if need be. Drop 1 tablespoon size mounds onto a cookie sheet about 1 1/2 inches apart. Smash them down slightly with a fork. Sprinkle with coarse sugar if you like. Place in 325F oven and bake 10 to 12 minutes or until bottoms are lightly golden. After they are baked let them cool for 15 minutes before you dig in. They will be soft out of the oven and crisp up as they cool.

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