Thumbprint Sunflower Seed Cookies ~ Wheat & Egg-Free
You are in for a treat when you bite into these Thumbprint Sunflower Seed Cookies. They’re soft and richly flavorful, adding any flavor of jam you desire.
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Sunflower jam cookies are made with a few simple allergy-friendly ingredients, all mixed up in one bowl. It’s easy, it’s quick, and it’s delicious.
Sunflower seed butter is an excellent alternative to peanut butter for those with a peanut allergy. And since this recipe uses sunflower seed and oat flour, it is perfect for gluten-free folks.
For a vegan or dairy-free cookie, replace the butter with a vegan substitute like Earth Balance Buttery Sticks.
To Make Thumbprint Sunflower Seed Cookies, You Will Need These Ingredients:
- Butter or a dairy-free substitute
- Sunflower Seed flour
- Oat Flour
- Pure maple syrup
- Vanilla extract
- Salt
- Jam ~ Pectin Free for Low FODMAP
These cookies should be stored in the refrigerator or freezer. They are easy to bite into, even when frozen. They are like a frozen chewy treat, and I prefer to keep mine in the freezer just for that reason.
I use This brand of sunflower seed flour, Think Eat Live Sunflower Seed Flour.
Another favorite sunflower seed cookie you might like to try is SunButter No-Bake Granola Clusters.
Thumbprint Sunflower Seed Cookies
Ingredients
- 3 tbsp Salted Butter ~ softened ~ or a dairy-free substitute like Earth Balance Buttery Sticks
- 1 cup Sunflower seed flour
- 1 tbsp Sunflower seed flour
- 1 tbsp Oat Flour ~ certified gluten-free if needed
- 3 tbsp Pure maple syrup
- 1/2 tsp Vanilla extract
- 1/4 tsp Salt
- 4 tbsp Jam ~ more if needed, amounts may vary
Instructions
- Preheat oven to 350 and line a baking sheet with parchment paper or a silicone liner.
- Mix all of the ingredients except for the jam in a bowl.
- Form 12 balls with the dough and place them slightly apart on the prepared baking sheet.
- Using your thumb make an indentation on top of the balls.
- Add 1 tsp of jam into the indented part of the cookie.
- Bake for 10-11 minutes.
- Remove from the oven and let sit on the pan for about 5 minutes before transferring to a cooling rack. They will be very soft until completely cooled.
- Store cookies in the refrigerator or freezer. These cookies are absolutely delicious frozen!
Nutrition
This recipe idea is from www.eatingbirdfood.com, Almond Flour Thumbprint Cookies
