sunflower cookies

Our take on traditional peanut butter blossom cookies, these cookies skip all the gluten and sugar. Swapping out peanut butter for sunflower seed butter results in a delicious treat for those with nut allergies. Chock-full of healthy fats and protein, this is a cookie you can feel good about giving your kids!

Yield 20 cookies
Prep Time 20 minutes
Cook Time 15 minutes
80:20

1 egg

1 cup unsweetened sunflower seed butter

1 tsp pure vanilla extract

½ cup maple syrup

¾ cup cassava flour

½ tsp Himalayan pink salt, plus more for finishing

1   Preheat the oven to 350°F, and line a baking sheet with parchment paper. In a large bowl, whisk the egg and then add the sunflower seed butter, vanilla, and maple syrup. Stir until fully incorporated. Add the cassava flour and salt, and stir to combine.

2   Using a cookie scoop, place 1-inch cookie dough balls on the prepared baking sheet. Use a fork to flatten and imprint a crosshatch on each cookie. Bake for 10 to 15 minutes or until the cookies are golden brown. Remove from the oven, and sprinkle with a pinch of salt.

tip

Instead of sprinkling with Himalayan pink salt in step 2, try Maldon smoked sea salt for a delicious smoky flavor or Lakanto Classic Monkfruit Sweetener for added sweetness.