I was reading a friend’s recipe for vegan peanut butter cookies and she had added sunflower seeds, which I thought sounded lovely. I made some changes to the recipe and was SO happy with the result!
These are very easy to make, the dough takes five minutes to mix up and bakes in about fifteen.
A must for cookie lovers 😉
Preheat a fan forced oven to 180 degrees celcius and line two baking trays with baking paper.
In a large bowl, mix together all dry ingredients:
1 tsp baking powder
1 1/2 cups gluten free flour
3/4 cup raw sugar
3/4 cup sweet william chocolate chips (or other v/gf brand)
1/2 cup sunflower seeds
Add all the wet ingredients:
2 tsp vanilla essence
2 tbsp soy milk
1/3 cup PLUS 4 tbsp oil (I used peanut oil but olive oil or canola oil should be fine)
3/4 cup natural peanut butter (I used smooth but I usually prefer crunchy)
2 tbsp golden syrup
Mix to form a thick dough that holds easily. You may need to drizzle in a little extra oil, soy milk or flour if it’s too wet or dry (depending on which peanut butter you use depends on how much oil content the paste has and this effects your dough).
Take heaped teaspoons of dough and roll into balls between your hands. Place on baking trays and flatten slightly. Space cookies at least an inch apart!
Bake for ten to fifteen minutes, checking to make sure they don’t darken too much. You only want them to JUST brown.
Let cool and firm up on the trays for five to ten minutes before transferring to wire racks to cool completely!