2018-05-21T11:48:44+00:00Desserts|0 Comments

These tasty little things have been tested on both kids and adults, and both give an enthusiastic thumbs up. They never last long on the counter in our house. They’re a healthier version of a dessert, and even appropriate as a snack because of their good protein and low sugar content.  

Sunbutter Cookies


  • 1 tbsp flax meal
  • 1 tbsp gelatin (I prefer Great Lakes gelatin)
  • 5 tbsp boiling water
  • 1 cup sunflower seed butter (can also replace ½ cup with almond or cashew butter)
  • 1/4 cup coconut sugar
  • 1/4 cup pure maple syrup
  • 1 tsp vanilla extract
  • 1/2 tsp baking soda
  • 1/4 tsp sea salt
  • 2/3 cup unsweetened & finely shredded coconut
  • 1/3 cup hemp seeds or chia seeds
  • 1/4 cup mini chocolate chips (or cacao nibs or carob chips)
  • Optional: 1/3 cup desired seeds, chopped nuts, raisins, or dried currants


  1. Preheat oven to 350 degrees (F) and line 2 large baking sheets with parchment paper or silicone liners.
  2. Stir together the flax meal, gelatin, and boiling water; set aside and allow it to sit for at least 10 minutes. (If you prefer, you can use an egg here instead of making this slurry.)
  3. Using an electric mixer, cream the sunflower butter, coconut sugar, maple syrup, and vanilla. Beat in the baking soda and sea salt, and then stir in all other remaining ingredients (don’t forget the flax meal and gelatin slurry or egg!).
  4. Roll the dough by heaping tablespoon into balls and place them on the baking sheets spaced about 3 inches apart. Using the tips of your fingers, gently flatten the dough until it is about 1/2 an inch thick. Have a cup of water handy to dip fingertips in if it’s too sticky.
  5. Bake for 12 to 14 minutes, or until the cookies are turning golden brown at the edges. Leave cookies on the baking sheet to cool.
  6. When the cookies are cool and firm, transfer them to plate lined with a paper towel (this will help draw out the excess oils from the seed butter. Store the cookies uncovered out on the counter (so the air can get to them). They will crunch up on the outside, but still remain soft on the inside. If you store them in an airtight container, they will retain too much moisture and crumble easily.

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