Sweet Ambrosia Cookies
These honey-sweetened aromatic cookies are satisfying and delicious. Inspired by Tahini Oatmeal Walnut Cookies, these are made with sweet nutty sunflower seed butter, which is abundant in these parts (and for some, easier to digest than tahini).
1/2 c honey (or half agave nectar)
1/2 c sunflower seed butter
1 tsp vanilla
1 tsp cinnamon
1/4 tsp salt
1 cup rolled oats or quinoa flakes (for gluten-free cookies, use gluten-free oats or quinoa flakes)
1/2 cup chopped pecans or walnuts
1/4 c shredded unsweetened coconut (optional)
Preheat oven to *325. Mix the first 5 ingredients together, then stir in the oats, nuts, and coconut. Drop by teaspoonfuls on a baking sheet (lightly greased or lined with parchment paper or a silicone mat). Bake for about 8-14 minutes, or until lightly browned on the bottom. Keep your eyes on these as honey browns fast. Remove from oven and wait about 5 minutes before transferring cookies to a cooling rack to cool completely. Enjoy :-)
*I raised the temperature to 350 when baking these with 1/2 honey and 1/2 agave nectar. I also used a light coloured well insulated cookie sheet.