Double Sunflower Seed Cookies |
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Prep Time: 0 Minutes Cook Time: 180 Minutes |
Ready In: 180 Minutes Servings: 30 |
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Made with sunflower seed butter, toasted sunflower seeds, flax, oats and craisins! Inspired by this recipe on Gourmet(ed): /2007/12/21/chocolate-chip-sunflower-butter-cookie-and-the-silpat-difference/ Ingredients:
3/4 cup flour |
1/2 cup whole wheat flour |
1/2 tsp baking soda |
1/2 tsp baking powder |
1 tsp cornstarch |
1/2 cup (3.8 oz) shortening |
1 cup (6.3 oz) sunflower butter |
3/4 cup sugar |
1/2 cup brown sugar |
1 egg |
1/2 tbsp milk |
1/2 tbsp lemon juice |
1 tsp vanilla |
2 tbsp whole flax seeds |
3/4 cup rolled oats (not instant) |
3/4 cup salted, roasted sunflower seeds |
1/2 cup dried cranberries |
Directions:
1. Line baking sheets with parchment paper.
2. In a medium bowl, whisk together flours, baking soda, baking powder and cornstarch. Set aside.
3. In a large bowl cream shortening, sunflower butter and sugars.
4. Add egg, milk, lemon juice and vanilla, beating well.
5. Add flour mixture, flax seeds, oats, sunflower seeds and cranberries, mix until no streaks of flour remain.
6. Cover dough surface with plastic wrap and chill for 2-6 hours.
7. Preheat oven to 350F.
8. Bake for 11 minutes. Cool completely on the sheets.
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