To illustrate the wonder and delight of these cookies, I’ll recount the exchange I had with my husband after I baked them.
Husband: (with his mouthful of cookie) These are really good.
Me: Do they taste like peanut butter and jelly?
Husband: (looking concerned) Yes. Why? Aren’t these peanut butter and jelly?
Me: Yes, there’s jelly in there. But that’s not peanut butter.
Husband: (looking panicked) What is it?
Me: It’s sunflower seed butter.
Somehow, though, the sunbutter didn’t prevent him from polishing off the cookie. Then he took the rest of the batch to a friend’s house for movie night.
This post is part of a week-long series devoted to the amazingness of sunbutter. Check out what you’ve missed here:
Roasted Sunflower Seed Butter
West African Peanut-Free Soup
Sunbutter and Jelly Thumbprint Cookies
gluten-free, dairy-free, vegan, soy-free, egg-free, grain-free, nut-free
Author: Sondi Bruner
Recipe type: Cookie
1½ cups sunflower seeds
¼ cup cacao powder
¼ tsp baking soda
2 tbsp coconut oil
¼ cup maple syrup
3-4 tbsp strawberry jam (or your fave jam)
3-4 tbsp sunbutter
Preheat the oven to 350 degrees F.
In a spice grinder, high-speed blender or food processor, grind your sunflower seeds into a fine meal.
Dump your newly ground sunflower seed flour into a bowl and mix in the cacao powder and baking soda.
Add your coconut oil and mash it into the flour, then stir in your maple syrup.
Scoop dough by heaping tablespoons onto a baking sheet lined with a silpat or parchment paper. Gently press down on the cookies with the back of a spoon to flatten them a bit.
Wet your thumb and use it to make large indents in the cookies. Fill the indent with ½ tsp sunbutter and ½ tsp of jam (the sunbutter will spread more than the jam).
Bake in the oven for 12-14 minutes. Makes 12 cookies.