The other day I saw a recipe on Sweet Tea and Cornbread’s Facebook page for a 3 ingredient peanut butter cookie that one of her readers had sent her. 3 ingredients, really? That caught my eye and I had to take a peek. It seemed simple enough peanut butter, sugar and eggs.
I’m not big peanut butter fan but thought sunflower seed butter would be great. So I shared it on my page and bookmarked it for another day. Well this morning I was in the mood for cooking and baking. I started with another pot of Creamy Potato Leek Soup with Pancetta that I made the other day. My idea was to freeze this bath for a night when I didn’t feel like cooking.
Also, on my list is a gluten free cornbread. This one was inspired by Ally over at What’s for Dinner, Ally’s Kitchen? She made these beautiful Cilantro Corn Squares.
After we ate dinner, it was on to making cookies. 3 different kinds of cookies, no less – Cherry White Chocolate Chunck Oatmeal Cookies, Double Chocolate Pignoli Cookies and these Easy Chocolate Sunflower Seed Butter Granola Cookies.
2 cups sunflower seed butter
2 cups palm sugar (I used Navitas Naturals)
2 eggs, slightly beaten
1/2 cup chocolate chips
1/2 cup gluten free granola (I used Udi’s brand)
Preheat oven to 350 degrees.
Mix sugar, nut butter, eggs, chocolate chips and granola together until you can scoop it and roll into a ball about the size of a small walnut and place on an ungreased cookie sheet.
Make a crisscross pattern on the top cookie using a fork. You will need to wet the fork in warm water after each cookie. Bake for 10 to 12 minutes. Let cool on wire rack and enjoy. We had these cookies with a Raspberry Green Tea Coconut Smoothie for an afternoon snack. Yummy!
This recipe was shared on Allergy Free Wednesdays