What do you do when you find a brand new, unopened, just-about-to-expire jar of sunflower seed butter? 
You make cookies of course!! These are fabulous, and received a giant thumbs up from everyone in my household (even from those without giant thumbs). They are sweet and savoury and kind of like a modern take on the classic peanut butter cookie. Sesame seeds are full of protein, calcium, iron and zinc so for a cookie, I don’t feel too badly feeding these to my kiddos:) 
Preheat the oven to 375 F (190 C). In a small bowl mix your ground flax and water and set it aside to thicken. It should be thick and gelatinous like it is in this photo so that it holds the dough together.
In a large mixing bowl combine the flour, whole wheat flour, baking soda, baking powder and salt. Using an electric stand mixer (I have and love this Kitchen Aid!!) beat the butter and sunflower butter until light and fluffy. Add the sugar and brown sugar and continue to mix until well incorporated. Add the thickened flax egg and vanilla and continue to beat. Slowly add in the flour mixture beating slowly only until blended. Do not overmix. Place the mixing bowl in the fridge for 30-45 minutes to chill (If you’re going to leave it any longer, cover it).
Remove the dough from the fridge and roll cookies into golf ball sized balls (or smaller if that’s your preference) and place onto a stone cookie sheet or ungreased cookie sheet of choice. Using a fork press down gently until you can see fork lines in your cookie. Rotate your fork and press down once more to create a crisscross pattern. 
Bake for 10-11 minutes or until bottom edges are light golden brown. Cool on wire racks.
Enjoy with a cold glass of almond milk or a toasty warm ‘cuppa’ tea.
NOTE: When you bake with sunflower seeds or sunflower butter, there is a chemical reaction that occurs that turns the seed/ butter/ dough green. This is not mold! Ours were not green out of the oven but on day 2 they were lovely and green on the inside. The kids think this is kinda cool:)
Adapted and Veganized from a 2008 Trader Joe’s publication.
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- 2 tbsp ground flax seeds
- 6 tbsp water
- 1½ cups all purpose flour
- ½ cup whole wheat flour
- ½ tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- ¾ cup Earth Balance baking sticks, at room temperature
- ¾ cups sunflower butter
- ¾ cup sugar
- ¾ cup brown sugar, firmly packed
- 1 tsp vanilla
- Preheat the oven to 375 F (190 C).
- In a small bowl mix your ground flax and water and set it aside to thicken.
- In a large mixing bowl combine the flour, whole wheat flour, baking soda, baking powder and salt.
- Using an electric mixer beat the butter and sunflower butter until light and fluffy. Add the sugar and brown sugar and continue to mix until well incorporated.
- Add the thickened flax egg and vanilla and continue to beat.
- Slowly add in the flour mixture beating slowly only until blended. Do not overmix.
- Place the mixing bowl in the fridge for 30-45 minutes to chill (If you're going to leave it any longer, cover it).
- Remove the dough from the fridge and roll cookies into golf ball sized balls (or smaller if that's your preference) and place onto a stone cookie sheet or ungreased cookie sheet of choice.
- Using a fork press down gently on top of the cookies to create an imprint from the fork. Rotate your fork and do this again to create a crisscross pattern on the cookies.
- Bake for 10-11 minutes or until bottom edges are light golden brown.
- Cool on wire racks.
- NOTE: Baking with sunflower seeds/ butter causes a funky chemical reaction that may turn your cookies green inside. This is not mold:)
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