Did you know that October is National Cookie Month? Well, it is and we are celebrating. But we’re not celebrating with hard, dry cookies from a package. Oh, no, we’re making all kinds of family favorite cookies this month. Like Sunbutter cookies dipped in chocolate….yummm…
A while back Kathie from Homespun Seasonal Living asked if I wanted to join her and 8 other bloggers to celebrate National Cookie Month. I had to think about it (for a split second ;-)) and then started making cookies. The other bloggers are, Jess at The 104 Homestead, Tessa at Homestead Lady, Chris at Joybilee Farm, Sheila at Life, Love, and Good Food, Wendy at The Monday Box, Nikki at Nik Snacks, Shari at Pure Grace Farms and Lauren at Wicked Spatula. Each week for the month of October we’ll be posting a cookie recipe on our blogs (that’s 50 cookie recipes!)
Then lovely things started showing up on my doorstep to help me make wonderful cookies. The following companies generously sponsored our cookie month projects. I may not have used all of them in my recipes, but this project is in no small part thanks to them and their incredible contributions: Bob’s Red Mill, The Daily Meal, India Tree, KerryGold, King Arthur Flour, Product of GIR, KaTom, SunButter & Wilton. Just so you know, I received free items from each of these companies (and it was terribly exciting) but as always I’m going to tell you what I honestly think about the products. You can read more on our disclosure page.
I thought we’d start the celebrating off by trying something new, Sunbutter. Now, I’ve never used Sunbutter as we don’t have any nut allergies but I thought it would be fun to substitute it in our peanut butter cookies and see how it worked out. I also used Bob’s Red Mill all purpose flour in this recipe. One thing I learned about Sunbutter is that there is chlorophyll in sunflower seeds and that chlorophyll will react with baking soda and turn green. It’s actually pretty cool but we didn’t want these to be green so we used less baking soda and added some lemon juice.
When I make cookies I mix the wet ingredients first and then mix the dry ingredients on top of the wet ones, then combine. I’m sure this isn’t the proper way to make cookies, but it works for me. Oh, and I just use a fork unless I’m making a really big batch.
One of the things that is tricky about substituting a main ingredient in recipes is that sometimes the taster is expecting a certain flavor and is shocked when it’s not there. To avoid the shock we sprinkled sunflower seeds on the cookies, that way no one is disappointed because they were expecting peanut butter cookies.
- 1/4 cup unsalted butter - softened
- 1/2 cup granulated sugar (plus more for coating)
- 1 tsp molasses
- 1/2 tsp vanilla extract
- 1 egg
- 1/3 cup sunbutter
- 1/2 tsp lemon juice
- 3/4 cup all purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 tsp grated nutmeg
- 4oz semi-sweet bakers chocolate
- 1Tbsp coconut oil
- 1/2 tsp sea salt
- sunflower seeds for sprinkling
- Preheat oven to 350 degrees
- Cream together butter, sugar, molasses, vanilla, egg, sunbutter and lemon juice.
- When it is mixed well, put flour on top and then add baking soda, salt and nutmeg.
- Mix the dry ingredients just a bit and then combine with the wet ingredients.
- Make small balls (about the size of a large marble) and roll in sugar.
- Put balls on cookie sheet and smash two ways with a fork.
- Bake for 9-10 minutes, until the edges are brown and middle is done.
- While cookies cool on rack, mix the chocolate, coconut oil and salt.
- Dip cookies in chocolate and put on parchment paper.
- Sprinkle with sunflower seeds.
So, next time you need to take a peanut free cookie to a function, you’ll know where to get one 😉
Feel free to share your favorite cookie recipes in the comments, we’re on a cookie baking journey this month.