Crosshatched peanut butter cookies are one of the ultimate classics. However, peanuts are inflammatory for many people, so this recipe keeps the chewy, nutty flavor without the nuts. Sunflower seed butter is creamier and lighter than peanut butter. We're completely addicted to these, and they're perfect for a school bake sale.
Total: 1 hr 45 min(includes chilling and cooling times)
Active: 15 min
Yield:8 to 12 cookies, depending on size
1 cup sunflower seed butter
1 large egg
1/2 cup pure maple syrup
3/4 cup arrowroot powder
1/2 teaspoon Himalayan pink salt
1 teaspoon pure vanilla extract
Preheat the oven to 350 degrees F. Line a baking sheet with parchment.
Stir together the sunflower seed butter, egg, maple syrup, arrowroot powder, salt and vanilla in a medium bowl until a soft dough forms. Using your hands, scoop and roll the dough into 1-inch balls and place on the prepared baking sheet. Transfer to the refrigerator to set for 20 minutes.
Use a fork to imprint a crosshatch on each cookie. You may need to dip the fork in some extra arrowroot powder so it doesn't stick to the dough. Bake the cookies for 10 minutes, or until set on top and golden brown on the bottom. Transfer to a rack to cool completely. Store in a sealed container at room temperature for up to 5 days, or in the freezer indefinitely.