And let's just be honest, how can a name like "sunflower cookies" just not make you smile? It sure made my taste testers smile... and eat... a lot of these... in one sitting. In fact, they were such a hit, they only lasted two days at my house (one of my best friends, Sarah, a gypsy cowgirl, was in town and got to enjoy them. She's trying to get off of sugar, so I told her to indulge herself silly in these as there is no refined sugar in them at all. And I think she liked 'em... she finished them off for us! I'll make her another batch when she's in town next.)
So share the sun... share the flowers... share the sunflower cookies and smile!
1 cup raw sunflower seeds, ground into a flour using a flour mill or Vitamix dry blade (makes 1 1/4 cups ground sunflower seed flour)
1/4 cup ground flaxseed
1/4 cup almond flour
1/2 teaspoon baking sodapinch salt
1/4 cup coconut oil
1/4 cup agave nectar
1/2 tablespoon vanilla
1/4 cup raisins
2 tablespoons shredded coconut (optional)
Preheat oven to 350 degrees. Line large baking sheet with parchment paper (you might need two baking sheets if one is not extra large).
Combine sunflower seed flour through salt in a medium bowl. In a small saucepan over low heat, stir coconut oil, agave, and vanilla until melted. Add coconut oil mixture to flour bowl and stir. Add raisins and shredded coconut and give one final stir to combine.
Spoon out onto baking sheet in 1 inch balls. Press each ball down with the back of a spoon or your hand to flatten slightly (these will be pretty greasy).
Bake for 10 minutes until golden brown. Cool 15 minutes on the baking sheet over a wire rack.
Makes 16-18 cookies.