Super seeded! Sunflower seed butter is the key ingredient in these cookies
Sun Butter Oatmeal Cookies
Ingredients-
- 1/2 cup unsalted butter, softened
- 1/2 cup packed brown sugar
- 1/4 cup and 2 tablespoons white sugar
- 1/2 cup sunflower seed butter
- or creamy peanut butter
- 1 egg
- 3/4 cup flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2/3 cup old-fashioned oats
- 2/3 cup chocolate-covered sunflower seeds or mini chocolate chips
Directions-
Cream together butter, brown sugar, white sugar and sun butter until smooth.
Beat in the egg until well blended.
Combine the flour, baking soda, salt, oatmeal and chocolate-covered sunflower seeds and stir into the creamed mixture.
Refrigerate for at least two hours or up to five days in a bowl covered in plastic wrap.
Preheat oven to 350 degrees.
Scoop mounds of dough (about the size of golf balls) onto a baking sheet and space them about 2 inches apart.
Bake for 10 minutes or until the edges are set and the middles are just beginning to set. (Don’t over-bake.)
Cool on the baking sheet for 10 minutes, and then transfer to a wire rack to finish cooling. (They should be soft.)
FYI
- Sun butter is sold at most grocery stores. You can find it at Trader Joe’s, which also carries chocolate-covered sunflower seeds.
- The chlorogenic acid (chlorophyll) in sunflower seeds can react with baking soda/powder during baking, which can cause a green color when the cookies cool. Though the strange hue is harmless, it’s a good idea to reduce the baking soda/powder by about a third when substituting sun butter in other recipes. Find more tried-and-true recipes at sunbutter.com.
Adapted from Bakerita.com
Photo by Bakerita.com
