The perfect lunchbox accompaniment for both kids and adults!
Makes 1 dozen cookies
Sunflower Seed Butter
(I use the No Sugar Added SunButter brand)
¼ cup Organic Cane sugar
3 tbsp Lentil flour*
¼ cup Milk or non-dairy beverage
1 tbsp Pure vanilla extract
2 tsp Baking powder
*Lentil flour can be purchased or you can make your
own in a coffee grinder. Just pulse together some yellow or red split lentils
until it reaches a powdery consistency.
In a large bowl, combine all the ingredients and stir until combined. Place the bowl in the fridge and let it chill for 1 hour.
Preheat oven to 350F and line a baking tray with parchment paper. Drop tablespoons of dough onto the baking tray, leaving about 2-cm around each cookie as they do spread. Bake for 15-20 minutes or until just golden on top. Let the cookies rest for 10 minutes before transferring to a cooling rack to completely cool.
Recipe can be doubled or tripled, and any leftovers can be stored in the freezer for up to 3 months.