Sunflower Seed Cookies

These cookies are nicely sweet with a crisp consistency.  The next time I make them, I'd use currants instead of raisins, which tended to fall off the cookies as they plumped in the oven. The recipe is fairly quick to make and the mix-ins could be changed to suit tastes or season.This recipe is suitable for those who are gluten-free, dairy-free, egg-free, nut-free and nightshade-free.

Sunflower Seed Cookies
From Nourishing Meals by Alissa Segersten
Makes 20 small cookies

1 cup raw sunflower seeds

1 cup brown rice flour

¼ cup tapioca flour/starch

1 tsp ground cinnamon

1 tsp baking powder

¼ tsp sea salt

½ cup melted coconut oil

⅓ cup maple syrup or honey

2 Tblsp unsweetened applesauce

1 Tblsp ground flax seeds

1 tsp vanilla extract

⅓ cup dried currants

Preheat oven to 350 degrees. Line a cookie sheet with parchment paper.

Grind the sunflower seeds to a flour in a food processor or a Nutriblast with a milling blade. You should have 1 ¼ cups of flour.

Add ground sunflower seeds and all dry ingredients to a large mixing bowl and mix well. In a large measuring cup combine the coconut oil, maple syrup, applesauce, flax seeds and vanilla. Stir well and add to dry ingredients.

Stir wet and dry ingredients until the mixture thickens, about 1 full minute. Add currants.

Form the dough into 1” balls, place on cookie sheet and flatten with the palm of your hand. Bake for 14-15 minutes. Let cool completely on a wire rack before storing.