My recipes always have the loooooongest titles. I’m not the type of person that can just say “Sunflower Cookies” and call it good. That does NOT explain these cookies. The have sunflower butter and dark chocolate chips and a SALT!
If you are one of those people that doesn’t like sweet and salty, then I’m pretty sure we can’t be friends. It is my very favorite thing. When I saw these, I just about died. Also, I sweat a lot which makes me crave salt, and I’m sure knowing my sweating habits makes you realllllly hungry. No? Weird. Maybe an other picture of awesome sweet and salty cookies will revive your appetite.
I’ve been making lots of vegan desserts lately. As I was stalking all the pins that come from my site (seriously, I have a problem), I noticed that a lot of people were labeling my recipes as vegan, and I was like “Whaaaaa???? I don’t think so….”, but then I looked and realized that a lot of them are, or are super easily adaptable. I don’t really use butter very often, and I use a liquid egg substitute a lot, but a flax egg, or corn starch egg works just as well. So now you plant lovers can eat lots of cookies also. And trust me, you want to eat these cookies.
I don’t know about you, but I think sunflower butter might be the best nut butter. I should know. I am, like, a nut butter connoisseur. I could do one of those blindfold tests where you put out different types in front of me, and I could probably tell you the nut and the brand. Maybe I should be embarrassed? I’m not.
Sunflower butter has the perfect texture and flavor for cookies. And spoons and fingers. Or at least the TJ’s brand does. I love it so much, I won’t try anything else. I don’t mess with a good thing. When I find something I like, I REALLY like it, and become quickly obsessed with how it’s THE BEST THING EVER, but really…I think this is. The only thing better might be making my own, which is on my list. Yes, I have lists. SO MANY. Each of them overflowing with the many things I want to make, and some crazy ramblings for my brain. It’s kind of like this blog on paper with no pretty pictures.
Anyway, back to the cookies. It’s pretty easy. Dough, baking sheet, salty goodness…
I would actually recommend smushing them down slightly less than this. I made a couple with the left over dough and I left them puffier, and I actually liked those even more! Not that I wasn’t ridiculously eat 8 cookies a day obsessed with these just as they were
I loooooove the way these ones look on their cute little silpat.
Salted Chocolate Chip Sunflower Cutter Cookies
yield approx 1.5 dozen
- 1 1/4 cups white whole wheat flour
- 3/4 tsp baking soda
- 1/2 tsp baking powder
- 1/2 cup apple butter
- 1 cup sunflower butter
- 3/4 cup turbinado sugar
- 1/2 cup brown sugar, packed
- 1 tsp vanilla
- 1 tbs corn starch
- 1/4 cup water
- 2/3 cup mini dark chocolate chips
- coarse sea salt for topping
- Preheat oven to 350 degrees. Line a large cookie sheet with parchment paper and set aside. In a large bowl, combine flour, baking soda, and baking powder. Set aside.
- In a large bowl, beat the apple butter, sunflower butter, sugars and vanilla until smooth.
- In a small bowl, whisk together corn starch and water, then beat into sunflower butter mixture.
- Add the flour mixture and beat thoroughly. Fold in chocolate chips.
- Using a small cookie scoop, drop dough onto lined cookie sheet. Use an extra piece of sprayed parchment paper to slightly flatten each dough ball. Generously sprinkle sea salt over cookie dough (about a pinch per cookie).
- Bake for 10 to 12 minutes until just golden. Do not overbake. Let cookies stand on sheet for 2-3 minutes before transferring to a wire rack to cool completely.