Sunbutter Blossom Cookies
Note: For this recipe we used the flax seed egg, however if you do not have an allergy to egg you can substitute the flax seed and water for one egg. If you do not have a dairy allergy you can use any chocolate chips or Hershey’s chocolate kisses for the center that you would like.
1 cup creamy sunbutter (Sunflower Seed Butter)
¾ cup organic cane sugar
1 tbsp of ground flax seed
3 tbsp of water
½ tsp of baking soda
¼ tsp of salt
extra sugar for rolling cookies
1 ½ cups of dairy free chocolate chips (or any chocolate chips if you have no allergies)
Prep Time: Cook Time: Total Time:
30 Minutes 12 minutes 42 minutes
Make the flax seed egg replacer: combine the flax seed and water in a small cup and set aside for a few minutes until it becomes a gel.
In a medium size bowl, combine the sunbutter, sugar, flax egg, baking soda, and salt. Stir well until completely combined and smooth.
Refrigerate the dough for about 30 mins.
Preheat oven to 350 degrees. Line a large cookie sheet with parchment paper.
Put a few tablespoons of sugar in a small bowl. Form the dough into balls about one inch in diameter, then roll them in the sugar. Place on cookie sheet.
Bake at 350 for 10-12 mins. When cookies are done baking, press the chocolate chips or Hershey’s kisses (if not allergic) into the center of each cookie.
Let the cookies completely cool on the cookie sheet before moving; as they are fragile when warm.
This recipe is Gluten Free, Dairy Free, Nut Free, Soy free, and Egg free.
This evening I decided to try my hand at the Sunbutter Blossom Cookies. I’m impressed at how delicious they are. Made some without chocolate chips on top for my 2 year old, and he was begging for more.
And they are so simple to make! They are great frozen in the freezer so you can make a big batch and freeze a bunch and pull out little by little for a treat!