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I was introduced to Sunflower Butter at work and now I must admit friends, I’m hooked.
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My boss, Nancy is allergic to nuts and eggs, poor thing, and one day at work I spied her eating a spoonful of what I thought was peanut butter.
It looked and smelled similar but nope it was SunButter!
It’s her favorite indulgence and after baking these moist and delicious cookies I have to say it’s a favorite of mine now too!
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Nancy celebrated her bday today so I decided to make her Vegan Sunflower Butter Cookies as a gift.
Can’t find Sunflower Butter or just prefer good ol’ peanut butter? No prob- just substitute creamy PB and these cookies will taste just as fantastic!
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Vegan Sunflower Butter Cookies
Ingredients
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 tablespoons sugar
- 1/4 teaspoon salt
- 1/2 cup sunflower seed butter
- 1/2 cup maple syrup
- 1 teaspoon molasses
- 1 teaspoon vanilla extract
- 2 tablespoons canola oil
- 2 tablespoons water
Instructions
- Preheat oven to 350°F
- Sift together the ingredients from flour through salt.
- In a separate bowl, combine the sunflower butter and all other ingredients and whisk well. Add to the dry ingredients and mix.
- Spoon the batter with a small ice cream scoop onto a baking pan lined with parchment paper or a Silpat.
- Bake for 12 minutes, until golden on the bottom.
- After they rest on the sheet for a couple minutes, remove to a cooling rack.
Did you make this Recipe?Tag @flchefnicole or hashtag #fortheloveoffoodblog
For The Love of Food Blog
Sifting dry ingredients
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Adding Maple Syrup, Molasses, Vanilla, Sunflower Butter, oil, and water in separate bowl.
Creamy Sunflower Butter!
Delicious egg free batter!
Mix wet batter into dry ingredients.
Scoop onto a lined baking sheet.
Perfect sized cookies!
Warm, gooey, and delicious!
You HAVE to try these!
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Happy Birthday Nancy!
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Those look amazingly delicious!! You should post them on http://www.thekindlife.com/
Hi, Nicole,
Wow what a great co-worker you are! Since I blog for SunButter, of course I appreciate the post. But as a fellow cookie-baker, I love this recipe–the little bit of molasses intrigues me enough to get out the mixing bowl. Enjoying your blog. Take care!