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Tuesday, February 28, 2012

Sunflower Seed Gluten Free Cookie Recipe With Non GF Option and Sugar Free Option


Every Tuesday I go to a Mommy and Me type thing in my community with my kids, and the hostess always makes some baked good that makes me start drooling. I mixed these up, as a takeoff off these sunflower seed cookies from Whole Life Nutrition Kitchen. I would have made them like she did, only maple syrup is a fortune where I live, and I had no apple sauce in the house, so I made these changes to work with what I had.
Because I used sugar in place of maple syrup, I was glad that these cookies have minimal sugar; they're yummy even so. No, they're not the sweetest cookies out there, but they're still a good snack to bring along so I am not tempted to cheat, and maybe I can get my kids to eat this instead of what the hostess offers. (My kids aren't entirely gluten free but I still try to minimize the amount of gluten they eat because I think they really would be best off gluten entirely but my husband isn't on board with me about that.)

ETA: After bringing these to my "Mommy and Me" today, the hostess, Debbie, fell in love with these cookies and wanted to recreate them in her kitchen for her family to eat. They're really a perfect breakfast cookie- high in protein, high in fat, sweet, but still low in sugar, and very satisfying to eat. Debbie has no need for making her cookies gluten free, so she made these cookies with gluten and sans the special gluten free flours, and they came out just as good, she said. I've included her changes in parenthesis below.)
I also tried making these sugar free, and they came out terrifically, so I've included those changes below as well. Now that I've made them sugar free, I have absolutely no guilt serving these to my kids or myself at any time of the day, even for breakfast.

Sunflower Seed Gluten Free Cookie Recipe



Ingredients:
1 cup raw sunflower seeds ground until fine
1 cup brown rice flour (or whole wheat flour if making these gluten full)
1/4 cup tapioca starch (or ground flax seeds if making these gluten full)
1 teaspoon cinnamon
1 teaspoon baking powder
1/2 teaspoon xanthan gum (leave out if making with gluten)
1/2 teaspoon sea salt
1/3 cup sunflower oil
1/3 cup sugar (or date syrup or honey)
2 tablespoons water (leave out if making with date syrup or honey)
1 egg
1 tablespoon vanilla sugar

Instructions:
1. Grind your sunflower seeds. I put mine in my coffee grinder. When fine, mix with the brown rice flour, tapioca starch, and xanthan gum until you get a uniform mixture (or with wheat flour and ground flax if making glutenous version).

2. Add the rest of the dry ingredients. Mix well.

3. Add the rest of the ingredients and mix well.

4. Make cookies into a flattened ball in your hand, and place them on a lined cookie sheet with 2 inches between cookies.

5. Bake in an oven preheated to 350 degrees for 10-15 minutes, or until they start to harden. The bottom will be a light golden brown.

6. Let them cool down and then enjoy!

If you have any food allergies or sensitivities in your house, what do you do when you go to an event, whether a playdate, party, or whatever, and foods you don't want your kids to eat are being served?
Would you ever serve cookies for breakfast, or is that a big no no in your books?

Linking up to Simple Lives Thursday, Full Plate ThursdayFrugal FridayFreaky FridayFresh Bites Friday, Allergy Friendly Lunchbox LoveMonday ManiaHomestead Blog Hop

1 comment:

  1. these taste absolutely beautiful, thankyou!!

    ReplyDelete

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