Feasting With FARE: Sunflower Seed Cranberry Cookies

Prep Time: 80 minutes
Cook Time: 15 minutes
Serving Size: 10-12 cookies

Ingredients

• 1 Tbsp. ground flaxseed meal + 2 Tbsp. warm water
• 2 Tbsp. roasted sunflower seed butter, unsalted
• 2 Tbsp. coconut oil, room temperature
• 70 grams of light brown sugar
• Pinch of salt
• 1 ½ Tbsp. arrowroot powder
• ½ tsp. vanilla extract
• 110 grams semi-crushed sprouted rolled oats
• ⅓ cup cranberries (or substitute with allergy-free chocolate chips)

Instructions

• Mix flaxseed and warm water in a small cup and set it aside for ten minutes.
• Mix sunflower seed butter, coconut oil, sugar, and salt in a medium-sized mixing bowl with a hand mixer until well blended (and the sugar dissolves) for 2-3 minutes.
• Add the flaxseed and water mixture to the batter and mix until well blended.
• Add the arrowroot powder and vanilla and mix until well blended.
• Add the semi-crushed sprouted rolled oats and mix until well blended.
• Add the cranberries and mix until well blended.
• Cover the batter with plastic wrap and refrigerate it for at least one hour.
• Preheat the oven to 350 degrees Fahrenheit.
• Remove the batter from the refrigerator. Use a rounded tablespoon to scoop on a lined cookie sheet, 2-3 inches apart.
• Bake at 350 degrees Fahrenheit for 12-14 minutes.