(Serves a Party of 6)
For those of us who love baking, we all know how exciting it can be to take our tasty creations out of the oven and smell the goodness of a sweet dessert – but that is not always the case for me.
Baking is something I have gradually become to understand the more I do it, but it took a lot of disappointment and experiences to learn from.
For these incredible sunflower butter cookies, the taste will blow your mind. Being so close to peanut butter, it is not quite there. They have delightful undertones of cinnamon and molasses and even a specific subtle sweetness from the coconut sugar.
They are also gluten free, free from refined sugars due to the agave nectar and coconut sugar, and have a bit of oats in them to create an impeccable texture that will go perfect with a glass of vanilla oat milk or even some coffee!
Ingredients:
- 2 Cups of Quinoa Flour
- 1 and 1/2 Cups of Coconut Sugar
- 1 Cup of Oats
- 1 Teaspoon of Baking Soda
- Pinch of Salt
- 1 Flax Egg (3 tbsp of ground flax seed with 1/2 cup of water)
- 1 Cup of Sunbutter
- 1/4 Cup of Melted Plant-Based Butter
- 1/4 Cup of Agave Nectar
- 1 Teaspoon of Molasses
Begin by preheating the oven to 350 degrees.
In a large bowl, throw in the flour, sugar, oats, baking soda, pinch of salt and mix them all around.
Grab two smaller bowls, one for the flax egg – and for the other whisk up your melted butter, molasses, and agave nectar – then drop both mixtures into the large bowl.
Fold in the cup of sunbutter and give it all one last stir.
On a 9 by 9 and 16 by 9 baking sheet, drop little two inch or so circles of the batter and flatten each one with a spatula.
Finally, bake them for 20-25 minutes depending on how crunchy your prefer your cookies!
Plant Sugar Kitchen 