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Sunseed Butter Blossoms

18 cookies

Ingredients

  • 1/4 C. granulated sugar
  • 1/2 C. packed brown sugar
  • 1/2 C. sunflower seed spread
  • 1/2 C. vegan margarine, softened
  • 1 flax egg (1 T. flax meal + 3 T. hot water)
  • 1 t. vanilla extract
  • 1 1/2 C. gluten-free flour blend
  • 1/2 t. baking soda
  • 1/4 t. baking powder
  • 1/4 t. salt
  • 1/2 C. additional granulated sugar, for rolling

Directions

  1. Preheat oven to 350. Line two baking sheets with parchment paper and set aside.
  2. Unwrap the 18 Winter Chocolate Minis and set aside.
  3. In a large bowl mix together the granulated sugar, brown sugar, sunseed butter and vegan margarine. Cream with a hand mixer until fluffy.
  4. Add the flax egg and vanilla extract.
  5. In a separate bowl, stir together the gluten-free flour blend, baking soda, baking powder and salt.
  6. Add the flour mixture into the sunseed spread mixture and mix until blended.
  7. Form into 2 T. size balls and roll. Gently roll in the additional granulated sugar and place on the baking sheets.
  8. Bake for 10 minutes and as soon as they come out place the unwrapped Winter Chocolate Minis on top.
  9. Let set for 2 hours.
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