Saturday, March 21, 2009
I found THIS recipe while surfing for a GFCF Sun butter cookie recipe for Ashton; it was found on Karina's Kitchen. I made a few modifications... here's what *I* did for this recipe...... 1 cup sunflower butter, stirred 1 cup light brown sugar, packed 1 egg, beaten 1/2 teaspoon vanilla extract (I used Meraby's brand; it's gluten AND corn free) 1 teaspoon baking soda 1/3 cup GFCFSF chocolate chips (I used Enjoy Life brand chocolate chips) 1 tablespoon milk (I used Living Harvest Original Hemo Milk; use whatever dairy-free milk substitute you like)) 1 tablespoon of ground milled flax seed 1/3 cup of granulated sugar in a bowl A small pinch of sea salt 1. Pre-heat oven to 350 degrees Fahrenheit 2. Combine the sunflower butter, light brown sugar and beaten egg in a mixing bowl. 3. Add vanilla, baking soda and salt; mix well with a wooden spoon. 4. Cover batter mixture and set in refridgerator for 1 hour to allow the mixture to firm up a bit. 5. Pull off pieces of the dough with oiled hands and roll into 1-inch balls. 6. Roll each ball in granulated sugar and place the balls on a foil-lined or parchment-lined baking sheet. 7. Using a fork, press the balls slightly to make a criss-cross pattern- making the cookies roughly 1 1/2 inches. 8. Bake for 9-11minutes or until cookies are brown on the edges. 9. Let set for 5minutes, then remove to cooling racks to completely cool. Just some notes The milk was to keep the cookies from being so dry/crumbly (which I had read was a problem). It served it's purpose and didn't take away from the yumminess of the cookies! Flaxseed was added to add some nutritional aspect to the cookies (lots of good for you things in Flaxseed!). I rolled the cookie balls into sugar to add to the taste; they MADE these cookies!! In hindsight, I would have added 1/2 cup of chocolate chips... not enough chocolate taste for my liking, but still QUITE yummy! ENJOY!