I'm very fortunate that there aren't any food allergies at our home but I know that this isn't true for many households. I pondered for some time what I should make for this upcoming episode. My children love peanut butter but I know there are many amazing nut and seed butters out there so I started experimenting.
I wish I kept the sheet on which I jotted all my notes down. Took me back to my lab research days. Experimented with different butters, amounts, cooking times and even types of brown sugar. (I like using a darker brown sugar, results in a moister cookie with a molasses undertone)
This recipe is dairy-free, gluten-free and nut-free.
Sunflower Seed Butter Cookies
makes 20 cookies
1 cup sunflower seed butter
3/4 cup packed brown sugar
1 egg, beaten
1/2 cup dried cranberries
Cream the sunflower seed butter and sugar for 2-3 minutes in a medium-sized bowl. Add beaten egg and mix until well blended. Mix in the cranberries.
Drop by the tablespoon onto a prepared (parchment paper lined or sprayed with cooking oil spray) baking sheet. Bake at preheated oven of 350F for 10-12 minutes. Pull out of oven and allow to cool on pan for 10 minutes. Transfer to cooling rack to completely cool. Serve.