Chewy Sunflower Butter Cookies

I live in a peanut-free building, but sometimes I just need a peanut butter cookie. I was wracking my brain as to how to get this taste one day, and I came up with these. They more than fit the bill and I think that instead of craving peanut butter cookies, I'll be craving these from now on instead. The cookie vultures will wait around your cooling racks in droves - I know I had a couple! Total crowd pleaser and totally peanut free!

• Preparation Time: 20 mins
• Cooking Time: 10 mins
• Total Time: 30 mins
• Calories: 125 Calories

Ingredients

• 2 eggs
• 1 teaspoon baking soda
• 2 cups all-purpose flour
• ½ teaspoon ground ginger
• ¾ cup white sugar
• 1 pinch salt
• 1 cup shortening
• ¾ cup brown sugar
• ⅓ cup raw sunflower seeds
• 1 cup crunchy sunflower seed butter (such as SunButter®)
• ½ cup candied ginger, finely chopped
• ½ cup dark chocolate chunks

Recipe Instructions

Step 1

Preheat the oven to 325 degrees F (165 degrees C).

Step 2

Combine shortening, sunflower seed butter, white sugar, and brown sugar in a large bowl; beat with an electric mixer until light and airy. Add eggs one at a time and continue beating on medium speed until very light.

Step 3

Sift flour, baking soda, ground ginger, and salt into a separate bowl. Mix well. Stir in candied ginger, chocolate, and sunflower seeds.

Step 4

Gradually add flour mixture to the creamed shortening mixture, stirring gently until combined. Do not overmix. Drop teaspoonfuls of dough onto ungreased cookie sheets.

Step 5

Bake in the preheated oven until cookies appear set, 8 to 10 minutes. Do not wait for the edges to brown. Cool on the cookie sheets for 2 to 5 minutes. Transfer to wire racks to cool completely.