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Sunflower Sandies

by on July 11, 2006 · 6 comments

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.

sunflowercookiesforblog.jpg

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.

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Published on July 11, 2006

{ 6 comments… read them below or add one }

Brenda July 11, 2006 at 11:03 pm

Those look so good! Don’t you just love Mexican vanilla? I lived in El Paso, Tx for a few years and got addicted to the stuff. I have a huge bottle of it and use it quite often. It makes the best homemade vanilla ice cream. Great to make vanilla Cokes too! I use it in baking only when I want to darker, richer vanilla flavor. I used to go across the border to one of the mercados in Juarez and only pay $3 a bottle.By the way, have you ever made Mexican wedding cookies? Do you know a good recipe for them? I love them but have yet to find a recipe I like.

Anna July 12, 2006 at 7:39 am

Brenda, I do like Mexican vanilla. The thing about La Vencedora is it is very mild. The flavor is good, but you have to use a little more of it in some things. I have a bunch of Mexican Wedding cookie recipes. My favorite is this cookie from Recipezaar. Mexican Wedding Cookie Link

Anna July 12, 2006 at 9:17 am

Hi A,I emailed you a list.Maybe part of my new format should be better categorization of recipes. Right now, they are all over the place. That seems to be an advantage of TypePad.

AK July 12, 2006 at 8:58 am

Hi Anna – I’m sending a couple of teenage boys and their Dad into the woods for two weeks of four wheeling and other guy-toying. Any suggestions from your archives for cookies that would travel and keep well and appeal to ten guys ages 10 to 70 who are eating well (my brother-in-law is hauling 50 pounds of Gulf shrimp to Iowa) but showering irregularly?

Anonymous July 13, 2006 at 6:40 pm

Hi AnnaI made these cookies today. I used almonds because that’s what I had, and I added pieces of the wonderful dark brick chocolate from whole foods. Quite delicious!

Anna July 13, 2006 at 8:28 pm

Hi Anonymous,I am so glad the worked out for you. It’s also good to know that the chocolate bits worked.

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