Sunflower Seed Cookies
By Susan Feliciano frenchtutor
This recipe uses all natural ingredients, and no processed sugar. Whole wheat pastry flour can be found at health food stores, or you can substitute unbleached all-purpose flour, or regular whole wheat flour.
butter or shortening
honey or sorghum, or half cup of each
1 1/2 c
whole wheat pastry flour
shredded coconut (optional)
sunflower seeds for topping (optional)
1Preheat oven to 350°. Line cookie pans with parchment or silicone mats. Make sure butter is softened to room temperature.
2Blend together the butter, honey or sorghum, eggs, and vanilla.
Stir together the flour, soda, and salt. Stir the dry ingredients into the creamed mixture. Fold in the oats, sunflower seeds, and coconut.
3Drop by tablespoons 2" apart on prepared baking sheets. If desired, press about 1/2 teaspoon additional sunflower seeds on top of cookies as decoration, flattening cookies slightly.