I call these – cookies with character! Recently, my in-laws went to Kansas, The Sunflower State, and brought back a bag of sunflower seed cookies. They wanted me to try and duplicate the recipe. I’m not sure I accomplished it, but these sure are scrumptious. I packed them with lots of things that help us believe that we’re eating healthy!
- 1/2 cup butter, room temperature
- 1/2 cup sunflower seed butter (or just use another 1/2 cup butter)
- 2 cups packed brown sugar
- 2 eggs
- 1 tsp vanilla extract
- 2 cups flour
- 1 cup rolled oats, processed*
- 1 tsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp salt
- 1 cup rolled oats
- 1 cup sunflower seeds, raw and unsalted*
- 1 cup shredded coconut (optional)
- Using the large bowl of a mixer, cream butter and sunflower seed butter together. Add sugar and beat together well. Add eggs and vanilla, and continue beating, until combined well.
- In a separate bowl, combine flour, processed oats, baking powder, baking soda, and salt. Add in 2-3 batches to butter mixture. Mix until just combined. Remove bowl from mixer.
- Stir in rolled oats, seeds, and coconut. Dough will be very stiff.
- Refrigerate for about 2 hours.
- Heat oven to 375.
- Form dough into 1" balls (this can be challenging!), and place a couple inches apart on baking sheet. Bake 12 minutes, until golden.
- *In the food processor, place 1 cup rolled oats and process until broken down, but not quite flour.
- *Pecans are a good substitute for sunflower seeds.