These are very sand-like, crumbly and rich. They were very easy to make and a good way to use up sunflower seeds.
Here are two of the cookies.
Sunflower Sandies – Makes 12 Cookies
1/4 cup extra crunchy peanut butter
2 tablespoons vegetable oil
1/4 teaspoon vanilla extract
3 tablespoons brown sugar, packed
2 1/2 tablespoons unbleached all purpose flour
1/4 teaspoon baking powder
1 small pinch salt (optional)
1/4 cup roasted sunflower seeds
7 tablespoons (a little less than half cup) quick oats
Preheat oven to 350 degrees F. Line a cookie sheet with parchment or a Silpat.
In a small bowl, stir together peanut butter, vegetable oil and vanilla extract until well combined; Add sugar and stir well.
Stir together flour, baking powder and salt; add flour mixture to peanut butter mixture. Stir until well combined, then stir in sunflower seeds and oats.
Drop by teaspoonfuls onto cookie sheet. If dough seems a little too scraggly and sunflower seeds fall off all over the place, stir in a bit more peanut butter.
Bake for 10 minutes. Let cool completely. Cookies hold together well after they’ve cooled.