Sunbutter Cookies
These Sunbutter Cookies are similar to peanut butter cookies, but they are made with sunflower seed butter instead.
Equipment
- 3 Cookie Sheet Pans Lined with parchment paper or silicone baking mats
- 1 Electric mixer hand- or stand-mixer
- Bowls, measuring cups and spoons
- 1 Fork to flatten cookies
- 1 Mesh sieve optional - to sift flour
Ingredients
- ¾ Cup Unsalted butter softened
- 1 Cup Brown sugar light or dark
- ½ Cup Granulated sugar
- 1 Cup Sunbutter
- 2 Large Eggs room temperature
- 2 ⅔ Cups All-purpose flour sifted to remove any lumps
- ½ teaspoon Baking soda
- ¼ teaspoon Sea salt
- ½ Cup Mini chocolate chips
- ½ Cup Sunflower seeds roasted and salted
Instructions
- In a medium bowl, whisk together flour, salt and baking soda. Set aside for later.½ teaspoon Baking soda, ¼ teaspoon Sea salt, 2 ⅔ Cups All-purpose flour
- Using a stand mixer with the paddle attachment, begin mixing the butter, granulated sugar and brown sugar until light and fluffy (2 - 3 minutes on medium speed). Scrape the bowl as needed. Note - a hand mixer may also be used.¾ Cup Unsalted butter, 1 Cup Brown sugar, ½ Cup Granulated sugar
- Add eggs to mixing bowl. Mix on medium speed until combined, scraping the bowl as needed.2 Large Eggs
- Add sunbutter to mixing bowl. Mix on medium speed until combined, scraping down the sides of bowl as needed.1 Cup Sunbutter
- Add flour mixture to mixing bowl. Mix on low speed until combined.
- Stir in chocolate chips and sunflower seeds.½ Cup Mini chocolate chips, ½ Cup Sunflower seeds
- Wrap the dough and place in refrigerator for approximately 30 minutes or until chilled.
- Preheat oven to 350℉ (180℃)
- Prepare 3 baking sheet pans by lining with parchment paper or a silicone baking mats.
- Scoop approximately 1 ½ tablespoons of dough per cookie and place on prepared sheet pans - leave at least 2 inches of space between each cookie to allow for spreading.
- Place the dough on prepared baking pans, leaving approximately 2 inches of space between each cookie.
- Dip a dinner fork into a plate with flour and lightly flatten each cookie with the fork.
- Bake cookies for 10 - 12 minutes, or until tops and edges of cookies are browning.
- Let cookies cool on the baking sheets for 5 to 10 minutes, then transfer them to a wire rack to cool completely.
Notes
After the cookies are completely cooled, place in an airtight container. Store at room temperature for up to 4 days. Alternatively, wrap well and freeze for up to 2 months.
Nutrition
Calories: 192kcalCarbohydrates: 22gProtein: 4gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 23mgSodium: 45mgPotassium: 45mgFiber: 1gSugar: 12gVitamin A: 161IUVitamin C: 0.3mgCalcium: 25mgIron: 1mg
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