I had a recent taste-bud epiphany. Desperate for a snack, and having already raided my cupboards only to find stale tortilla chips, I settled upon the sad slice of cinnamon-raisin bread languishing away in the back of the freezer.
It became toast. Because toasting improves everything. I topped it with a few smears of sunflower seed butter. Then, because this wasn’t interesting enough, I added a generous drizzle of maple syrup and a sprinkle of coarse sea salt.
Strangely, the combination was good. The flavors pushed all those savory-salty-sweet buttons like a good peanut butter cookie. Thus the idea for this recipe was born.
I’ve tried this recipe with all sorts of gluten free flours, oils, and, at times, I have even veered from my original plan by substituting other sweeteners. However, maple syrup was my muse, and I just kept coming back to her.
The choice of oil seemed to make less of a difference. I give a couple of options below. If you opt for coconut oil, be sure it is melted. Like butter, it solidifies at cooler temps and will seize up into little chunks when it meets a cold substance (like refrigerated maple syrup!).
1 cup sorghum flour (or brown rice flour)
1/2 teaspoon baking soda
1/2 heaping teaspoon kosher salt
1/4 teaspoon xanthan gum
1/2 cup sunflower seed butter
1/2 cup pure maple syrup (I used grade A, but I bet grade B would be even better)
3 tablespoons unrefined coconut oil (melted), olive oil, or organic canola oil
1 teaspoon vanilla
- Preheat oven to 350 degrees F. Line a sheet pan with parchment paper.
- In a medium bowl, whisk together the dry ingredients.
- In a large bowl, mix together the wet ingredients. Add the dry mix to the wet mix and stir until evenly moistened. Allow the dough to rest a minute or two.
- Using a tablespoon, drop the dough onto the cookie sheet and give each mound a gentle press to barely flatten into disks.
- Bake 9-11 minutes, depending on your cookie personality: soft vs crumbly.
Yield: About 1 dozen
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