A spin on the classic peanut butter cookie, Sun Butter Bites are perfectly dense and chewy. They’ve got great toasty flavor and are sprinkled with sunflower seeds for added crunch.
I can’t get over how beautiful my Mother’s Day was. Yesterday was the first time I haven’t been with my mom on Mother’s Day, so it was really important to me that the day be great. Not to mention that Saturday was less than stellar and left a bad taste in my mouth. Luckily my family and Mother Nature really came through for me, and I’m grateful. It was a sunny day, cool enough in the morning for drinking hot coffee, but warm enough in the afternoon for playing outside and eating ice cream.
We went to church to start the day, then came home and drank all the coffee. Steve took the girls outside and I got to have the house to myself. For a couple of uninterrupted hours, I listened to podcasts and puttered around the kitchen, making homemade ice cream, huge salads, and tofu salad for sandwiches. It made for a terrific early supper. Then we went for a family walk. There were races down the sidewalk. Dandelions were picked. We spun around in circles until we got dizzy. Best of all, we laughed ourselves silly.
All that wasn’t enough. I was gifted two bouquets of beautiful paper and pipe cleaner flowers, a vase full of lilies and roses, and a gift certificate for a day at the spa. The Brewers won! We ate homemade molasses ice* cream cones on the porch. I got to watch Veronica and Clarissa ride their bikes up and down the street. I’m just dying for Dorothy to be big enough to ride in the bike trailer, so we can go for family bike rides. Right now this is the closest I can get to that, and I’ll take it. To top it all off, a rose-breasted grosbeak stopped at our bird feeders. It was a stunning day. I couldn’t have asked for more.
But I got more anyway. Now it’s Monday and I have some time all to myself. Steve took Dorothy to work with him, so my day has been all about moving slowly and doing my own thing. I sat on the porch, enjoying the rain and too much coffee. I’ve gotten laundry done and edited some photos. Up next I’m going to paint my nails without the possibility of smudging wet polish during an unexpected diaper change. I think I might bake another batch of Sun Butter Bites, too. We have a long drive later this week and these cookies would make a most delicious snack for our time in the car.
- 3/4 cup sunflower seed butter
- 1/2 cup vegan butter
- 1 cup brown sugar, firmly packed
- 1/2 cup granulated sugar
- 1/4 cup vanilla non-dairy yogurt
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking powder
- 3/4 tsp kosher salt
- 1/2 tsp baking soda
- 1/2 cup sunflower seeds
- 1. Preheat oven to 350 degrees. Line a cookie sheet with parchment paper.
- 2. Place the sunflower seed butter and butter in a large mixing bowl. Use an electric mixer to beat them together, until thoroughly combined.
- 3. Beat in the sugars.
- 4. Add the yogurt and vanilla, and beat until the mixture is smooth and light in color.
- 5. Add the dry ingredients to the bowl. With the mixer on low, incorporate the dry ingredients in two additions.
- 6. Scoop the dough in 2 tablespoon portions. Roll each portion into a ball.
- 7. Place the balls at least 1 1/2 inches apart on the cookie sheet. Use a fork to gently flatten the cookies.
- 8. Bake the cookies for about 10 minutes, or until set at the edges and lightly browned.
- 9. Allow to cool on the baking sheet for 3-4 minutes (you'll notice the cookies flatten somewhat), then transfer to a wire rack to cool completely.
- 10. Store in an airtight container at room temperature for 2-3 days or in the freezer for up to three months.