Ginwoman's PB cookie thread put me in an experimenting kind of mood. So I whipped up some low-carb gluten-free cookies, but used sunflower seed butter instead of pb.
1 C sunflower seed butter
1 stick softened butter
3 lg eggs
1/2 C Splenda
1/2 C brown rice syrup
2/3 C coconut flour
1/4 C flax meal
1 tsp baking soda
1 tsp vanilla
1/4 tsp salt
Mix the coconut flour, flax meal, baking soda and salt in a small bowl. In a large bowl, cream the sunflower seed butter with the butter butter, then add the rice syrup, the eggs, the Splenda and the vanilla, mixing well between additions. Add the flour mixture and mix well.
Drop by the spoonful onto a cookie sheet, then do the pb cookie crisscross thing with a fork and some Splenda. Bake 10-12 mins at 350.
YUM!!!
1 C sunflower seed butter
1 stick softened butter
3 lg eggs
1/2 C Splenda
1/2 C brown rice syrup
2/3 C coconut flour
1/4 C flax meal
1 tsp baking soda
1 tsp vanilla
1/4 tsp salt
Mix the coconut flour, flax meal, baking soda and salt in a small bowl. In a large bowl, cream the sunflower seed butter with the butter butter, then add the rice syrup, the eggs, the Splenda and the vanilla, mixing well between additions. Add the flour mixture and mix well.
Drop by the spoonful onto a cookie sheet, then do the pb cookie crisscross thing with a fork and some Splenda. Bake 10-12 mins at 350.
YUM!!!
