Cooking Instructions
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Step 1
Preheat your oven to 350 degrees F (180 degrees C) and line two baking sheets with parchment paper and set aside.
Step 2
To a large mixing bowl combine your
Sunflower Seed Butter (320 g)
,
Brown Sugar (165 g)
, and
Coconut Sugar (55 g)
. Stir till well combined and smooth.
Step 3
You can now add the
Oat Milk (75 mL)
and then the
Vanilla Extract (10 mL)
. Mix till well combined and begin to add the
Almond Flour (120 g)
,
Baking Soda (5 g)
, and
Baking Powder (2 g)
. I used a wooden spoon to stir as the mixture get’s a bit tough, feel free to use your hands to form a ball.
Step 4
Place your mixture into the fridge for 15 minutes, this helps with forming the balls but is not necessary if you’re short on time.
Step 5
In another bowl combine the
Ground Cinnamon (1 g)
and
Granulated Sugar (100 g)
. Mix well and set aside.
Step 6
Using a 1 1/2 tbsp. scoop, scoop out dough, and roll into balls. Now roll your balls into the cinnamon sugar and roll around till well coated (this step is optional).
Step 7
Now, place 8 cookies on each sheet and place around 2-3 inches apart. Use the back of your fork to create a criss-cross pattern on the top of the cookie. When flattening the cookie, be sure to dip the fork in sugar between pressing to help them not stick.
Step 8
Bake for 11-12 minutes.
Step 9
Remove from oven, let them cool for 2 minutes on the sheet then completely on a cooling rack.
