Is there anything sweeter than a homemade crosshatch cookie (made by flattening dough with the back of a fork)? Today, we continue our month of easy desserts with this sunflower seed butter recipe from the new Sweet Laurel cookbook. Here’s how to whip them up…
Crosshatch Sunflower Seed Butter Cookies
From Sweet Laurel: Recipes for Whole Food, Grain-Free Desserts
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.
1 cup sunflower seed butter
1 large egg
1⁄2 cup maple syrup
3⁄4 cup arrowroot powder
1⁄2 tsp Himalayan pink salt
1 tsp vanilla extract
Preheat the oven to 350F. Line a baking sheet with parchment paper.
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 one-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.
(Reprinted from Sweet Laurel: Recipes for Whole Food, Grain-Free Desserts. Copyright © 2018 by Laurel Gallucci and Claire Thomas. Photography by Claire Thomas. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House, LLC.)