Sunflower seed butter is made from roasted sunflower seeds. NOT RAW. Found this out the hard way… after trying to pulverize raw sunflower seeds in the Vita-Mix to only come out with grayish, powdery, thick … something.
I roasted the unappetizing mess at 350° for 25 minutes to try to redeem myself, and it worked! The roasted seeds dispersed their oils beautifully, and in no time I had roasted sunflower seed butter. Two cups. From 12 ounces of seeds.
What to do, what to do? Besides
shoveling it in by the spoonful taking little licks from the knife?
A paleo cookie! Naturally. A paleo cookie = a flourless cookie, usually made with a nut butter, an egg or two, some baking necessities (powder, soda, vanilla, etc), a little bit of sweetener and some spices. Generally, a very delectable treat. However, something kind of turns me off from eating what is basically straight-up nut butter in cookie form. Filling yes, but high in fat… Even though it’s good fat. I like to have
fifths seconds or thirds of desserts like cookies… especially healthier cookies.
So, this led to the addition of oats! No longer strictly paleo, but I don’t subscribe to any one “diet/lifestyle” and just eat what I find works for me. And I LOVE oats.
And what goes with peanut butter, or sunbutter?
… Ginger. Obviously.
Oh, and chocolate.
Sunflower Seed Butter (Sunbutter) Ginger Chocolate Chip Cookies
Adapted from Eat Well, Adventure Well
1 cup sunbutter (or other nut butter) (I used my homemade one, to which I added some sea salt and roasted flaxseed)
1/3 cup honey
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 to 1 teaspoon cinnamon
1/4 cup minced ginger, chopped finely
1 to 2 cups oats
Preheat the oven to 350° and line a pan with parchment paper.
Mix everything but the oats and chocolate chips in a medium-sized bowl. Add the oats, more or less depending on the consistency and how you prefer your ratio of oats to nut butter.
Dollop the “dough” by the tablespoonful and top with 4-5 chocolate chips per cookie; press down to flatten a bit.
Bake for 15 minutes until golden brown.
These were SO good… Really, truly reminiscent of the texture of Kashi cookies (but of course, much better). They are lightly sweet, and the crystallized ginger adds to much depth and deliciousness. The small amount of chocolate on top is perfect–just enough, not overdoing it.
Plus, they’re vegan [if you sub maple syrup for strict vegans], babe. Even if no longer Paleo.