It's taken several tries to get a decent cookie, but these aren't bad! In fact, I'm going to have to limit how often I bake them if I want to keep fitting in my clothes.
If you decide to try your own recipes with sunflower seed butter, this is what I found on the Sunbutter site:
When baking with SunButter® you must cut back the amount of baking soda / powder into about half of what the recipe asks for. This is done to avoid any discoloration that will occur from the reaction between the chlorophyll present in sunflower seeds and the baking soda / powder. This reaction does not make the recipe harmful to consume but may not be visually appealing. This reaction may also be counteracted by adding a small amount of lemon juice to the recipe.
Apparently it turns whatever you're baking a dark greenish color. Hmmm. I decided to just leave the baking soda out - my old recipe didn't call for that much anyway.
1 1/4 cups rice flour
1 cup sunflower seed butter
1/2 cup Spectrum palm shortening
1/2 cup organic sugar
1/2 cup packed organic brown sugar
2 batches flax egg substitue
1 tsp. home made vanilla
Cream sunflower seed butter, shortening, and the sugars. Add flax mixture and vanilla. Add in the flour. Roll into approximately 1 inch balls and place 1 inch apart on an ungreased cookie sheet. Flatten with a fork, making a criss cross pattern. Sprinkle with white sugar and a pinch of sea salt crystals.