- 3 tablespoons Water
- 1 tablespoon Ground Flaxseed Meal
- 1 1/4 cups Bob’s Red Mill Gluten-Free All-Purpose Baking Flour
- 1 teaspoon Baking Powder
- 1/2 teaspoon salt
- 1/2 teaspoon Xanthan Gum
- 1/2 cup organic Palm Fruit Oil Shortening
- 1/2 cup Granulated Sugar
- 1/2 cup packed Light Brown Sugar
- 1/2 cup Sunflower Seed Butter
- 1/2 teaspoon Vanilla Extract
Preheat the oven to 375 degrees F and line two baking sheets with parchment paper.
In a cup or small bowl, combine the water and flaxseed meal and allow to thicken for 3 to 5 minutes. In a large bowl, whisk together the flour, baking powder, salt, and xanthan gum.
In a bowl of a stand mixer, cream together the shortening, sugars, and sunflower seed butter. Scrape down the sides of the bowl, then beat in the flaxseed mixture and the vanilla. Scrape down the sides of the bowl again. Stir in the dry ingredients until thoroughly combined.
Using a small ice cream scoop, drop the dough 2 inches apart onto the prepared sheets. Press the cookies down with the tines of a fork (dipped in sugar) in the criss-cross pattern characteristic of peanut butter cookies.
Bake the cookies for 10 to 12 minutes or until the edges are golden and the tops no longer look wet. Transfer the baking sheets from the oven to cooling racks and cool for 10 minutes, then transfer the cookies directly onto the racks to cool completely.
Store the cookies in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months. Makes about 20 small cookies.
Inspired by a recipe from Allergy-Free Desserts,
Read the blog post where this recipe originally appeared: Vegan Sunflower Seed Butter Cookies