Maple Sunflower Seed Butter Cookies
The unique yet simple flavor combination of sunflower butter and maple syrup gives these cookies a dose of nature.
Ingredients
- 1½ cups plus 1 tablespoon all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup sugar
- ½ cup brown sugar
- ¾ cup sunflower seed butter
- 2 tablespoons maple syrup
- ½ teaspoon pure vanilla extract
- 8 tablespoons unsalted butter, softened to room temperature , (1 stick)
- 1 egg, large
- 1½ cups crispy rice cereal, (Rice Krispies)
- ½ cup salted sunflower seed kernels , or unsalted
Instructions
- Heat oven to 350°F. Line cookie sheets with parchment paper.
- In a large bowl, stir together flour, baking soda, baking powder and salt.
- In a separate small bowl whisk together white sugar, brown sugar, sunflower seed butter, maple syrup, vanilla, and softened butter. Briskly stir in egg until the mixture is well combined and creamy.
- Add the sunflower seed butter mixture to the dry ingredients and stir. A wooden spoon works best. Stir in the crispy rice cereal and sunflower seed kernels.
- Drop the cookie dough by the teaspoonful onto the pan, leaving an inch between cookies. Gently push the cookies down slightly. Bake 10-15 minutes.
- Remove from oven. Let cool on the cookie sheet for at least 20 minutes. These cookies are really soft so they are hard to move onto a cooling rack when they are hot. Once the cookies have cooled enough, transfer to a wire rack and cool completely.
Nutrition
Calories: 128kcalCarbohydrates: 15gProtein: 2gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 13mgSodium: 101mgPotassium: 32mgFiber: 0.4gSugar: 7gVitamin A: 98IUVitamin C: 0.2mgCalcium: 20mgIron: 1mg
All text and images © Staci Mergenthal • Random Sweets
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