Thumbprint Sunflower Seed Cookies
An allergy-friendly classic cookie that is peanut, egg, and wheat-free. Sweet and soft to bite into even when frozen.
Servings: 12 Cookies
Calories: 106kcal
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
Serving: 1Cookie | Calories: 106kcal | Carbohydrates: 12g | Protein: 4g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 74mg | Potassium: 164mg | Fiber: 2g | Sugar: 6g | Vitamin A: 87IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg