Sunflower Cookies
Source of Recipe
justmecookin, from Dominica
Recipe Introduction
"A very rich, chewy dessert that is simply out of this world and so very easy to make. My personal favorite."
List of Ingredients
1/4 cup pure maple syrup
1/4 cup tahini butter, toasted sunflower seeds
3/4 cup quick-cooking rolled oats, not instant
1/4 cup raw sunflower seeds, not roastedRecipe
Preheat the oven to 350? and coat a baking sheet with nonstick cooking spray. Set it aside. Place the maple syrup and tahini in a small mixing bowl, and cream them together. Then stir in the oats and sunflower seeds, and mix well.
Drop the dough by 12 rounded spoonfuls onto the prepared baking sheet. Flatten each cookie slightly with the back of the spoon. Bake for 15 to 18 minutes, or until the cookies are lightly browned. Let the cookies rest on the baking sheet for 5 full minutes. Then carefully loosen them and transfer them to a cooling rack using a metal spatula. Cool the cookies completely before storing them. Makes 1 dozen.
Note: You can double this recipe.
Variations:
"Noreen (my sister) told me that these cookies are reminiscent of Granola Bars. The problem she found with the recipe is that the batter was crumbly and hard to handle. She added 1/2 teaspoon egg white to the batter, which made it easier to handle. Check out variations below.".
Add to the existing recipe:
1/2 teaspoon egg white or egg beater or use honey.
Instead of the Tahini, substitute one of the following: Soy Butter, Cashew Butter, Peanut Butter, Almond Butter, or Walnut Butter
Instead of the sunflower seeds use one of the following: (Matching the type butter with the nut if possible, i.e., cashew butter + cashews)
Pine Nuts, Soy seeds, Cashews, Peanuts, Slivered Almonds, Walnuts.
Also suggested for a sugar kick, that you can add chocolate chips to any of the variations.
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