Gluten-Free Sunflower Butter Cookies



These moist cookies pack a lot of flavor. Prepared with sunflower seed butter, a product made from ground sunflower seeds, they make tasty holiday gifts that pack easily and travel well. For flavor variation, add chocolate chips and dried cranberries or dust finished cookies with powdered sugar.

1 stick (¼ pound) unsalted butter or Earth
    Balance vegan buttery sticks
1 cup sunflower seed butter
1 cup granulated sugar + extra for
    fork imprint
1 large egg
1 teaspoon pure vanilla extract
1½ cup Gluten-Free All-Purpose Flour Blend
½ teaspoon salt
½ teaspoon baking soda
1½ cups semisweet chocolate chips and/or dried chopped fruit, optional

1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper.

2. Cream butter (or Earth Balance) and sunflower seed butter on medium speed for about 1 minute, scraping the bowl occasionally as you work.

3. Add sugar and continue mixing on medium for an additional 2 minutes, scraping the bowl as you work.

4. Add egg and mix for 1 minute. Add vanilla. Scrape the bowl.

5. In a separate bowl, combine flour blend, salt and baking soda. Add to butter and sugar mixture, beating on low speed until ingredients are blended. Stir in chocolate chips or cranberries, if desired.

6. Drop well-rounded tablespoons of dough onto prepared baking sheet, about 2½ inches apart. Dip a fork into granulated sugar and press an “x” on each cookie.

7. Place cookies in preheated oven and bake for about 10 minutes or until edges turn golden brown. (Remove cookies when they look like they should bake an additional 2 minutes. Once out, they continue cooking from the heat of the pan.)

Each cookie contains 257 calories, 14g total fat, 3g saturated fat, 0g trans fat, 13 mg cholesterol, 236 mg sodium, 28g carbohydrate, 2g fiber, 5g protein. 

Traci Anello is a pastry chef and owner of Anello’s Gluten Free Cafe in Portsmouth, New Hampshire.





Each serving contains calories, total fat, saturated fat, trans fat, cholesterol, sodium, carbohydrates, fiber, sugars, protein.