Makes about 3 dozen cookies, depending on the size you make them
These days, if you try to take a treat to a preschool in the United States, traditional peanut butter cookies will not work. Someone cannot eat gluten, another kid can’t have dairy, and you certainly don’t want to bring peanuts into a school with so many kids suffering from potentially fatal peanut allergies. How do you provide a sweet treat for everyone? How about sunflower seed butter cookies made with coconut oil, honey, and a grain-free flour mix? Besides all that, these are great cookies.
Combine the wet ingredients. In the bowl of a stand mixer with the paddle attachment, whisk together the coconut oil, honey, egg, and vanilla. When they are well combined, add the sunflower seed butter. Mix until well combined.
Combine the dry ingredients. In a bowl, combine the flour mix, baking soda, and salt. With the stand mixer running, add the flour mixture slowly to the bowl of the stand mixer. Scrape down the sides of the bowl with a rubber spatula and mix again.
Refrigerate the dough. Wrap the bowl in plastic wrap or drape a kitchen towel over it and put the dough into the refrigerator for at least 3 hours, if not overnight.
Prepare to bake. Preheat the oven to 350°F. Line a baking sheet with parchment paper.
Bake the cookies. Form a small ball of dough, no more than 30 grams. Put it on the baking sheet and flatten it slightly. Crisscross the top of the cookie with the tines of a fork. Fill the baking sheet with balls of dough, 2 inches apart from each other. Put the baking sheet in the freezer for 15 minutes.
Bake until the edges of the cookies are just starting to brown and the centers are still a bit soft, 10 to 15 minutes. Let the cookies cool on the baking sheet for 10 minutes, then carefully move them to a wire rack. They will crisp up in the air.
Continue baking the rest of the cookies.