Sweet Sunbutter Cookies

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One of my all-time favourite chefs and probably most followed food bloggers must be My New Roots~ her witty humour and revolutionary approach to food always leave me feeling more inspired and with an even messier kitchen. I adapted this recipe to make it fully plant-based, substituting the egg for an aquafaba-flaxmeal blend. I make my own aquafaba by cooking sprouted chickpeas for roughly 2 hours and then collecting the thick liquid (aquafaba) afterwards. I highly reccomend that you refrain from using any salt when cooking your chickpeas - this will result in a much subtler tasting aquafaba, which is better to use for baking as most tinned aquafaba can be quite briny / salty. For each “egg” I mixed together 1 tbsp of aquafaba and about 1 tsp of freshly* ground flaxmeal.


Ingredients:

• 2 tbsp aquafaba

• 2 tsp. flaxmeal

• 2 tsp. pure vanilla extract

• 250 ml Sunflower Seed Butter (or any nut butter)

• 125 ml pure maple syrup/honey

• 1 tsp. baking soda

• ¼ tsp. fine sea salt

• 45 g cocoa powder

• 100 g dark chocolate (70% or higher)

• 170 g raw, unsalted, shelled sunflower seeds

Directions:

1: Preheat the oven to 325°F / 160°C. Line a rimmed baking sheet with parchment paper.

2: In a small bowl, whisk together the aquafaba and vanilla. Add the seed butter and mix thoroughly. Add the maple syrup, baking soda, salt and flaxmeal and fold together. Sift in the cocoa powder and stir to incorporate. Fold in the chopped chocolate.

3: Place the sunflower seeds in a separate bowl. Wet your hands slightly with water. Spoon the dough into about 20 portions and roll each into a rough ball (the dough will be very wet, but this is normal!). 4: Drop the dough balls into the bowl of seeds and roll to coat them in the seeds. Flatten the balls out slightly and place them on the prepared baking sheet about 2 inches / 5cm apart (they spread a bit!). 5: Bake the cookies for 10 to 13 minutes. Let them cool slightly before serving. Store the cookies in an airtight container at room temperature for up to 1 week. *When possible, do try to grind your own flaxseeds. Nuts and seeds can go rancid very quickly, even more so when gound up into a flour / meal. Make sure you store your seeds in the fridge to keep them fresh. Certain nuts keep well in the freezer too ;)

Linda Engelbrecht