31 May 2012

Chewy Sunflower Seed Butter Cookies

As the temperature in Arizona increases so do the requests for baked goods from my customers. It is this strange dynamic that baffles me every summer. I had an adventurous couple approach me with a request for homemade Cliff bars and trail mix cookies for their hike into the Grand Canyon. I made them delicious raw food bars with millet, sunflower butter, goji berries and almonds. I also baked some yummy oatmeal trail mix cookies with golden raisins, cranberries, agave and pecans. This got me craving yummy and healthy baked goods to get me through these hot summer bike rides.

Since I had a few ingredients left over from the trail mix cookies and bars, I tossed everything into my Kitchen Aid mixer and the result was these tasty, lightly sweetened, chewy cookies.


2 Cups Whole Wheat flour
1/2 Cup Quick Cook Oats
1 tsp. Baking Powder
1 tsp. Ground Cinnamon
1/4 tsp. Salt
1/2 Cup Sunflower Seed Butter
1/3 Cup Brown Rice Syrup
3 Medium sized bananas
2 T. Raw Sunflower Seeds

Pre-heat oven to 375 degrees and grease two cookie sheets

Mix flour, oats, baking powder, cinnamon and salt in a bowl and set aside. Mash bananas then mix with sunflower seed butter and brown rice syrup until fully mixed. Slowly add dry ingredients until fully incorporated, be careful not to over mix, you don't want the cookies too chewy.

Using an ice cream scoop or large spoon scoop dough and roll into 1 inch sized balls. Gently pat down and flatten dough on to cookie sheets and sprinkle with sunflower seeds. Bake for 10-12 minutes or until the bottoms of cookies are a golden brown. Let cool for five minutes before removing from cookie sheets. Makes 18-22 cookies.

I put my cookies in the refrigerator for a cool snack on a hot summer day. Since they are made with fresh bananas, keeping the cookies chilled in an air tight container will keep them fresher longer.