Ingredients Jump to Instructions ↓

  1. 1 cup sunflower seed butter

  2. 1/2 cup packed light brown sugar

  3. 1/4 cup sugar

  4. 1 large egg

  5. 3/4 teaspoon baking soda

  6. 1/2 teaspoon salt

  7. 1/2 teaspoon vanilla extract

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350. Line 2 large baking sheets with parchment paper.

  2. With an electric mixer, beat sunflower seed butter and sugars until well combined. Beat in egg, baking soda, salt, and vanilla.

  3. Shape into 24 walnut -size balls and place 2 inches apart on baking sheets. With a fork, make a criss-cross pattern on top of each cookie and flatten slightly. Bake until set and lightly browned around the edges 10 to 12 minutes. Cool 5 minutes on baking sheet before transferring to a wire rack to cool completely. Cookies with keep at room temperature in an airtight container up to 5 days.


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