vegan + gluten-free sunflower seed cookies with sünabloom frosting

These sunflower seed cookies are entirely plant-based, gluten-free and spiced with an extra-special blend of cinnamon, coriander, turmeric and cloves.

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sunflower seed cookies with sünabloom frosting

plant-based, vegan, dairy-free, gluten-free
recipe by Sarah Ridgeway

Cookie Ingredients

• 2 T flax meal

• 3 T water

• 2 tsp vanilla extract

• 1 cup almond flour

• 1 cup sunflower seeds

• ½ cup Bob’s Red Mill 1-1 Gluten-Free Baking Flour

• 1.5 tsp baking powder

• ¼  tsp baking soda

• ¾ cup rolled oats or oat flour

• 1 T cinnamon

• ½ T ground ginger

• ½ T ground coriander

• 1 tsp ground turmeric

• 1 tsp nutmeg

• ½ tsp salt

• ¼ cup sunflower seed butter

• ½ cup vegan butter (like Miyoko’s)

• ¾ cup coconut sugar or brown sugar

• ¼ cup molasses 
  

Frosting Ingredients

• ~1/2 cup sünabloom

• ~1/2 T maple syrup

Instructions

1. Bring the sunflower seed butter and vegan butter to room temperature.

2. In a small bowl, whisk together the flax, water and vanilla extract. Set aside.

3. Pulse the sunflower seeds in the food processor until you get a shaggy consistency— don’t go too far or you will have sunflower seed butter.

4. Repeat this step with the oats, or skip if you purchased oat flour

5. In a medium bowl, stir all of the dry ingredients together.

6. Cream the butters, sugar and molasses together either by hand in a medium bowl or in a stand mixer if using

7. Preheat the oven to 350 degrees F.

8. Line a baking sheet with parchment paper. Roll the dough into balls and press them down gently onto the baking sheet.

9. Bake for about 12 minutes.

10. To mix the frosting, combine 1/2 T maple syrup for every 1/2 cup sünabloom. Sweeten to taste.

11. Remove the cookies from oven and allow to cool fully before frosting and topping.