Recipe: "Maple Sunbutter Cookies"
Sep. 21st, 2023 11:56 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
ysabetwordsmith posting in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
recipecommunityI made these tonight. I'm quite pleased with the results.
"Maple Sunbutter Cookies"
Ingredients:
1 1/2 cup whole wheat flour
1 1/2 cup all-purpose white flour
1 teaspoon baking soda
1/2 teaspoon pumpkin pie spice
1 pinch of salt
1/2 cup brown sugar
1/2 cup sunflower oil
1/2 cup maple sunbutter
1/8 cup maple syrup
1 egg
1 ripe banana, mashed
1/4 cup minced dried ginger
1/4 cup honey-roasted sunflower seeds
Directions:
Preheat the oven to 375°F. Line two cookie sheets with parchment paper.
In a mixing bowl, combine 1 1/2 cup whole wheat flour, 1 1/2 cup all-purpose white flour, 1 teaspoon baking soda, 1/2 teaspoon pumpkin pie spice, and 1 pinch of salt.
In another bowl, use a wooden spoon to mix together 1/2 cup brown sugar, 1/2 cup sunflower oil, and 1/2 cup maple sunbutter. Add 1 egg and mix until smooth. Mix in 1 ripe mashed banana.
Stir in the dry ingredient mixture. Fold in 1/4 cup minced dried ginger and 1/4 cup honey-roasted sunflower seeds.
Drop tablespoonfuls of cookie dough onto a cookie sheet. Bake one sheet at a time for 13 minutes. Because the dough starts out fairly dark brown, the cookies actually get a bit lighter when done.
Notes:
Using a mix of white and whole-wheat flour gives a good balance of color, flavor, and texture plus extra fiber. You can tinker with the mix if you prefer, but you might have to adjust the wet ingredients since whole-wheat tends to be drier.
Sunflower oil matches the sunflower seeds and is a healthy cooking oil. You can use a different vegetable oil if you don't have that. Measuring the sunflower oil first and then the maple sunbutter will make the maple sunbutter pour out of the cup better.
Maple sunbutter is made from maple syrup and sunflower seeds. Various brands sell it; I used Nakee Butter Maple Sunflower Butter. You can also make your own. If you don't have any, you can use 1/4 cup maple syrup (or another tree syrup) and 1/4 cup sunflower butter (or another nut/seed butter).
Mashed banana makes an excellent natural sweetener and lends a subtle richness to baked goods.
Dried ginger is similar to candied ginger but without the thick sugar coating. You can use either. Dried ginger tastes hotter without the sugar to balance it; candied ginger is sweeter. Next time, though, I'll double the ginger so it equals the honey-roasted sunflower seeds.
Honey-roasted sunflower seeds inspired this recipe. If you can't find them, you could 1) honey-roast your own, or 2) substitute plain sunflower seeds, honey-roasted peanuts (chopped), spiced candied nuts, or some other mix-in. Substitutions would change the flavor profile of the recipe, but could lead you to something new and interesting, as many nuts and seeds taste great candied.
These cookies bake up soft and pillowy. I think that's because of the banana. I wanted something hippie-esque and feel that I succeeded. They include a bunch of healthy ingredients (whole-wheat flour, sunflower oil, maple sunbutter, maple syrup, banana, sunflower seeds) and are delicious but not overly sweet. Also they're quite different from typical cookie recipes.
I got 29 average-sized cookies from this batch. Because my oven is small, I baked 9 at a time, putting the remainder of the dough in the refrigerator. Since it uses oil, it doesn't get a lot stiffer when cold, but does get less sticky. It still seems to bake the same, though.
This recipe as written is dairy-free and nut-free.
"Maple Sunbutter Cookies"
Ingredients:
1 1/2 cup whole wheat flour
1 1/2 cup all-purpose white flour
1 teaspoon baking soda
1/2 teaspoon pumpkin pie spice
1 pinch of salt
1/2 cup brown sugar
1/2 cup sunflower oil
1/2 cup maple sunbutter
1/8 cup maple syrup
1 egg
1 ripe banana, mashed
1/4 cup minced dried ginger
1/4 cup honey-roasted sunflower seeds
Directions:
Preheat the oven to 375°F. Line two cookie sheets with parchment paper.
In a mixing bowl, combine 1 1/2 cup whole wheat flour, 1 1/2 cup all-purpose white flour, 1 teaspoon baking soda, 1/2 teaspoon pumpkin pie spice, and 1 pinch of salt.
In another bowl, use a wooden spoon to mix together 1/2 cup brown sugar, 1/2 cup sunflower oil, and 1/2 cup maple sunbutter. Add 1 egg and mix until smooth. Mix in 1 ripe mashed banana.
Stir in the dry ingredient mixture. Fold in 1/4 cup minced dried ginger and 1/4 cup honey-roasted sunflower seeds.
Drop tablespoonfuls of cookie dough onto a cookie sheet. Bake one sheet at a time for 13 minutes. Because the dough starts out fairly dark brown, the cookies actually get a bit lighter when done.
Notes:
Using a mix of white and whole-wheat flour gives a good balance of color, flavor, and texture plus extra fiber. You can tinker with the mix if you prefer, but you might have to adjust the wet ingredients since whole-wheat tends to be drier.
Sunflower oil matches the sunflower seeds and is a healthy cooking oil. You can use a different vegetable oil if you don't have that. Measuring the sunflower oil first and then the maple sunbutter will make the maple sunbutter pour out of the cup better.
Maple sunbutter is made from maple syrup and sunflower seeds. Various brands sell it; I used Nakee Butter Maple Sunflower Butter. You can also make your own. If you don't have any, you can use 1/4 cup maple syrup (or another tree syrup) and 1/4 cup sunflower butter (or another nut/seed butter).
Mashed banana makes an excellent natural sweetener and lends a subtle richness to baked goods.
Dried ginger is similar to candied ginger but without the thick sugar coating. You can use either. Dried ginger tastes hotter without the sugar to balance it; candied ginger is sweeter. Next time, though, I'll double the ginger so it equals the honey-roasted sunflower seeds.
Honey-roasted sunflower seeds inspired this recipe. If you can't find them, you could 1) honey-roast your own, or 2) substitute plain sunflower seeds, honey-roasted peanuts (chopped), spiced candied nuts, or some other mix-in. Substitutions would change the flavor profile of the recipe, but could lead you to something new and interesting, as many nuts and seeds taste great candied.
These cookies bake up soft and pillowy. I think that's because of the banana. I wanted something hippie-esque and feel that I succeeded. They include a bunch of healthy ingredients (whole-wheat flour, sunflower oil, maple sunbutter, maple syrup, banana, sunflower seeds) and are delicious but not overly sweet. Also they're quite different from typical cookie recipes.
I got 29 average-sized cookies from this batch. Because my oven is small, I baked 9 at a time, putting the remainder of the dough in the refrigerator. Since it uses oil, it doesn't get a lot stiffer when cold, but does get less sticky. It still seems to bake the same, though.
This recipe as written is dairy-free and nut-free.
