Sun Cup Sunflower Butter Cookies


  • 2 ¼ C. 1:1 Gluten-free Flour
  • 1 tsp. Baking Powder
  • ½ tsp. Baking Soda
  • ½ tsp. Sea Salt
  • ¾ C. Brown Sugar
  • ½ C. Cane Sugar
  • ½ C. Apple Sauce
  • 1 tsp. Vanilla Extract
  • ½ C. Sunflower Seed Butter
  • ¼ C. Soy-free Vegetable Shortening
  • ½ C. Rice Milk
  • 1 C. Free2b Sun Cups, diced


  1. Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
  2. In a mixing bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
  3. In a separate mixing bowl, beat the sugars and apple sauce together with a hand mixer.
  4. Add the vanilla, sunflower seed butter and vegetable shortening to the wet ingredients and mix to incorporate.
  5. Mixing, gradually add the dry ingredients to the wet ingredients. Add the rice milk as needed to help the mixture come together.
  6. Using a cookie scoop, drop the cookie dough onto the prepared baking sheet. Press the diced Sun Cup pieces into the surface of each scoop of dough.
  7. Bake the dough for 10-12 minutes, until the tops are golden.
  8. Lift the cookies onto a rack and allow them to cool for 10 minutes.







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