I had one of those accidental taste-bud epiphanies a while back.
Desperate for a snack, and having already raided my cupboards only to find a measly bag of stale tortilla chip crumbs, I settled instead upon the sad slice of cinnamon-raisin bread languishing away in the back of the freezer.
Of course it became toast. Because toasting improves everything. I topped it with a few smears of sunflower seed butter. Then, because cinnamon-raisin-sunflower-seed-butter-toast wasn’t interesting enough, I added a generous drizzle of maple syrup, too. And a sprinkle of coarse salt.
Like I said, I was pretty desperate.
Strangely, the combination was good. The touch of maple syrup and pinch of salt not only complimented the sunflower seed butter, or sunbutter (as the cool kids say), but helped it push all those savory-salty-sweet buttons like a good peanut butter cookie.
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.
I also wholeheartedly preferred sorghum flour over rice flour for both it’s flavor and the attractive way it made the cookie tops crackle.
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 (hello refrigerated maple syrup!).
1 cup sorghum 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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