Makes 1 dozen cookies
These delicious treats are a nut-free version of the classic peanut butter cookie; another great recipe from the Sweet Laurel Cookbook. Not only are peanuts inflammatory for many people, but most schools are nut free, so these make a perfect school snack. These high-protein, crunchy cookies are made with sunflower seed butter, which is creamier and lighter than peanut butter but still has that delicious nutty taste. I love grabbing one for myself out of the refrigerator for an afternoon snack, and of course they are so easy to throw together!
- 1 cup sunflower seed butter
- 1 large egg
- ½ cup maple syrup
- ¾ cup arrowroot powder
- ½ tsp. Himalayan pink salt (or sea salt)
- 1 tsp. vanilla extract
- 1/2 cup dark chocolate chips (optional)
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
- Stir together the sunflower seed butter, egg, maple syrup, arrowroot powder, salt and vanilla in a medium bowl or food processor until a soft dough forms. Using your hands, scoop and roll the dough into 1-inch balls and place on prepared baking sheet. Transfer to the refrigerator to set for at least 20 minutes.
- Remove from refrigerator and use a fork to imprint a crosshatch on each cookie. You may need to dip the fork in some extra arrowroot powder so it doesn’t stick to the dough. Bake the cookies for 10-12 minutes until set on top and golden brown on the bottom. Transfer to a cooling rack and cool completely.
- Store in a sealed container in the refrigerator. You can also store in the freezer indefinitely.