Making a come back with the cookies. Before this recipe, it had been months (months!) since I had baked a batch of cookies. Not sure how I let that happen, but, it happened.
You see, my sister-in-law was recently diagnosed with Celiac disease, and I’ve taken it on as my personal mission to bake her all sorts of gluten-free goodies. I don’t even know if she wants/likes them, I just keep making them and bringing them to her.
And these fit the bill. I was sent some samples of Good Luck Chuck (produced in Boulder, wheee!) sunflower seed butter and just managed to eek out enough from the jar to make cookies. That chocolate jar right there….ooh we, my family inhaled it. I think we ate more bananas (slathered in that stuff) in one week than we had in the last few months combined.
Anyway, they saved me almost enough to make some cookies with, but not quite…so I added some of the original flavored sunflower seed butter and between the two jars, I had enough. Enough to make some darn delicious (gluten free) cookies.
Sunflower Seed Butter No Bake Cookies
1 1/2 C sugar
1/2 C milk
1 stick (8 tablespoons) unsalted butter
3 T unsweetened cocoa powder
4 cups old-fashioned rolled oats (I used gluten free)*
2-4 T oat flour (ground oats)*
1/2 C chocolate sunflower seed butter
1/2 C plain sunflower seed butter
1 tablespoon pure vanilla extract
Large pinch kosher salt
Line a baking sheet with wax paper or parchment.
Bring the sugar, milk, butter and cocoa to a boil in a medium saucepan over medium heat, stirring occasionally, then let boil for 1 minute. Remove from the heat. Add the oats, sunflower seed butters, vanilla and salt, and stir to combine.
Drop a teaspoonful of the mixture onto the prepared baking sheet, and let sit at room temperature until cooled and hardened, about 30 minutes. Refrigerate in an airtight container for up to 3 days.
*Often when I make no bake cookies, they look a little “loose” before I plop them on the parchment paper. I find that adding more oats (or some oat flour) always helps them set up better!)