Friday, July 2, 2010
Ok, so maybe I am biased because I lived for ten years without peanut butter in baked goods and now that I can have sunflower seed butter my brain has melted. YOU MEAN AS GOOD AS THIS IS IN A SANDWICH IT IS BETTER WITH SUGAR AND BUTTER? You see where I'm going here?
I feel like I am justified in making up lost time... which is also how I feel about my massive consumption of blue cheese dressing, turnips, and vanilla malts. I am not so slowly turning into my dad, which is somewhere between awesome and terrifying. Basically, I have made these cookies 3 or 4 times since March, tweaking the recipe to Ultimate Perfection. They never last more than a day or two.
OFF THE CHAIN SUNFLOWER-SEED BUTTER COOKIES
(adapted from Vegan with a Vengeance, delicious)
+1 cup flour (rock out with your whole wheat or spelt out, if that's your thing... these cookies are so good you will just be like what is that wholesome nutty taste? and not like ew a vegan cookie)
+1 cup oats
+1 t baking powder
+1/2 t salt
+1/3 cup veg oil
+1/3 to 1/2 cup sunflower seed butter or of course peanut butter or some other nut butter, what the hell.
+1/2 cup sugar (white or brown)
+1/4 cup milk or soy milk or even water
+1 t vanilla
OK so preheat the oven to 350.
Mix together all the goopy/wet stuff with the sugar. Add the dry ingedients... the dough should be kind of stiff. Flatten into discs however big you want... Domestic goddess Isa notes that these can be those HUGEASS cookies that people pay good money for at bakesales or fancy stores, so if you want to grab a massive hunk of dough and smoosh it down to a cookie that is the size of your head and 1/2 inch thick, go for it. I usually make them your average cookie size. Bake 8-10 minutes for normal/petite/snack cookies, 12-15 minutes for giant/bake-sale/june gloom cookies. Next step: grinding own sunflower seed butter in NEW FOOD PROCESSOR. Yeah bitches, first an apron and now this.