(2 dozen)

2 cups almond flour
¼ tsp baking soda
1/8 tsp ground cinnamon
½ cup ground almonds or pecans
2c sunflower seeds
2 eggs
1 tsp vanilla extract
½ cup honey
1 cup sunflower seed butter
2 tbsp coconut oil

Heat oven to 325 F. Combine the almond flour, baking soda, cinnamon and ground almonds or pecans and sunflower seeds in a bowl.
In another bowl, combine the eggs, vanilla, honey, sunflower seed butter and
and coconut oil. Mix well.

Add the dry to wet ingredients and mix again. Chill dough for 30 min

Drop heaping tablespoon-sized portions of the batter about 2 inches apart onto cookie sheet.

Bake for 8-10 minutes. Be careful not to over-bake this cookie because it will lose flavor as it dries out. Don’t wait until you see the cookies brown on the outside—they should be slightly underdone and look dark or wet in the centre. They come out soft and best eaten “gooey”

Sunflower Seed Butter Clusters
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