Though I do love me some nut butter, it is dangerous to have more than one jar at a time in the house. Especially if I am studying there. Studying (often) = boredom/wandering mind = supposed need for a snack = spoon + nut butter (+/- celery). So in order to avoid this situation, I decided to experiment with a couple different cookie recipes. Emphasis on the word “experiment” as I definitely came up with a couple of oops products. Generally the recipes I follow appear fool-proof, but the way I create the batter (possibly not using the correct measuring tools? Adding a little bit here and there of other ingredients) might be the issue. However, that being said, I am going to share them anyways as you might have greater success. First up is a sunflower seed butter recipe I found here. Then I will share another one of those great Speculoo recipes I adapted from here.
Sunflower Seed Butter Cookies
- 1 cup sunflower seed butter
- 1/2 cup packed light brown sugar
- 1/4 cup sugar
- 1 large egg
- 3/4 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp vanilla extract
- Preheat oven to 350F.
- Mix together the sunflower seed butter and sugars. Beat in egg, baking soda, salt, and vanilla.
- Divide the dough into walnut-sized balls and place them on baking sheets.***
- Just like with regular peanut butter cookies, use a fork to make a criss-cross pattern on the top of each cookie.
- Bake ~10-12 minutes or until the cookies are lightly browned. They will be a little doughy when you remove them from the oven, so allow to cool on the pan before removing them completely. *If you keep them in the oven any longer, they may turn hard like rock cookies. Sad day.
***FOLLOW THIS STEP! I’M SERIOUS! I scoffed at the idea of making a cookie the size of a walnut (grew up in the nation that decided “bigger was better” … yeah, still trying to move away from that) and so I decided to roll out normal sized cookies. Mistake. I opened the oven to find a batch of cookies the size of hockey pucks. Luckily they cooled normally and thus did NOT taste like hockey pucks.
White Chocolate Speculoo Cookies
~20 cookies (more if you divide the dough smaller)
1/2 cup cookie butter
1/2 cup butter
1.25 cup flour
1/2 cup sugar
1/2 cup brown sugar
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp vanilla
1/2 cup white chocolate chips
Optional: extra cookie butter to drizzle on top
1. Preheat oven to 375F.
2. Mix the butter and speculoo cookie butter together using an electric mixer until creamy. Add 1/2 cup fo the flour, sugars, egg, baking soda/powder, and vanilla. Beat until combined then add the remaining flour.
3. Mix in the chocolate chips, divide dough up into small (“1-inch”) balls and place on a cookie sheet.
4. Bake for about 10 minutes or until bottoms are lightly browned. Any longer and these too will turn hard like hockey pucks.
5. Let the cookies cool on the pan for a few minutes before removing.
On some other notes, we are one day closer to a three-day weekend, I am still unsure why my iPhoto isn’t opening correctly, and I spy some bananas on the counter ready to be thrown into yet another one of my Kaitlin creations. Since I am writing this essentially the night before, I’m not sure what extensive activities or homework assignments are on schedule. However, we are participating in a color
run walk next weekend, so I am throughly looking forward to that!
How is your week shaping up?