Vegan Sunflower Butter Cookies Recipes

VEGAN SUNFLOWER BUTTER COOKIES

Vegan Sunflower Butter Cookies image

The luxuriant taste of sunseeds in these cookies will make you forget that peanut butter cookies ever existed! (Well, temporarily...) **Please note, I have put peanut butter in the ingredients list because the fat & overall calories will be more accurate, for those who need to know nutrition facts ;) These are so healthy and simple. It's a recipe I modified from one of Dreena Burton's in "Vive le Vegan." Hope you enjoy!

Provided by White Rose Child

Categories Drop Cookies

Time 27m

Yield 20 med. cookies, 20 serving(s)

Number Of Ingredients 11

Ingredients

1 1/4 cups all-purpose flour, unbleached (or light spelt flour, which I love!)
1 teaspoon baking powder
1/2 teaspoon baking soda
2 tablespoons sugar
1/4 teaspoon salt
1/3-1/2 cup natural-style peanut butter (available in the natural foods section of supermarkets, or at specialty health-food stores) or 1/3-1/2 cup sunflower seed butter (available in the natural foods section of supermarkets, or at specialty health-food stores)
1/2 cup maple syrup
1 teaspoon molasses
1 teaspoon vanilla extract
2 -3 tablespoons canola oil
2 -3 tablespoons water, as needed

Steps:

Preheat oven to 350°F
Sift together the ingredients from flour through salt.
In a separate bowl, combine the sunflower seed butter and all other ingredients, and whisk well. Add to the dry ingredients, and stir 'em up.
Spoon the batter in roughly circular blobs (heehee) onto a baking pan lined with parchment paper. (They flatten quite a bit!) Mark them with a fork that's been dipped in icewater after each cookie.
Bake for 10-12 minutes, just till nice and golden on the bottom.
After they rest on the sheet for a couple minutes, remove to a cooling rack. But they're good warm or cold ;).
Finally: these would be AMAZING with semi-sweet chocolate chips or dried cherries. Let me know if you try that!

Nutrition Facts : Calories 93.7, Fat 3.7, SaturatedFat 0.6, Sodium 80.5, Carbohydrate 13.8, Fiber 0.5, Sugar 6.7, Protein 1.9

CHEWY SUNFLOWER BUTTER COOKIES

Chewy Sunflower Butter Cookies image

I live in a peanut-free building, but sometimes I just need a peanut butter cookie. I was wracking my brain as to how to get this taste one day, and I came up with these. They more than fit the bill and I think that instead of craving peanut butter cookies, I'll be craving these from now on instead. The cookie vultures will wait around your cooling racks in droves - I know I had a couple! Total crowd pleaser and totally peanut free!

Provided by Alessandra Martellacci

Categories Desserts Cookies Drop Cookie Recipes

Time 35m

Yield 50

Number Of Ingredients 12

Ingredients

1 cup shortening
1 cup crunchy sunflower seed butter (such as SunButter®)
¾ cup white sugar
¾ cup brown sugar
2 eggs
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon ground ginger
1 pinch salt
½ cup candied ginger, finely chopped
½ cup dark chocolate chunks
⅓ cup raw sunflower seeds

Steps:

Preheat the oven to 325 degrees F (165 degrees C).
Combine shortening, sunflower seed butter, white sugar, and brown sugar in a large bowl; beat with an electric mixer until light and airy. Add eggs one at a time and continue beating on medium speed until very light.
Sift flour, baking soda, ground ginger, and salt into a separate bowl. Mix well. Stir in candied ginger, chocolate, and sunflower seeds.
Gradually add flour mixture to the creamed shortening mixture, stirring gently until combined. Do not overmix. Drop teaspoonfuls of dough onto ungreased cookie sheets.
Bake in the preheated oven until cookies appear set, 8 to 10 minutes. Do not wait for the edges to brown. Cool on the cookie sheets for 2 to 5 minutes. Transfer to wire racks to cool completely.

Nutrition Facts : Calories 124.7 calories, Carbohydrate 12.4 g, Cholesterol 7.5 mg, Fat 7.8 g, Fiber 0.6 g, Protein 2.1 g, SaturatedFat 1.5 g, Sodium 32.7 mg, Sugar 6.3 g

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