Another day, another snowstorm. That’s how it’s felt in New England this winter.
I suppose if you don’t live in this part of the world, it may seem like the snow and the cold are something to endure, not to embrace. I’ll admit that yesterday was pretty remarkable, with the snow falling non-stop and the only sounds from outside being the wind and the snowplows wooshing by. But this morning, when the sun came up, everything was pristine and glistening. It seemed as if the gods had scattered delicate jewels all over our yard. At that point, it was hard to feel anything other than grateful to be surrounded by so much beauty, grateful for the field behind our house where the kids can toboggan and grateful for the fire indoors waiting to take the chill out of our happy bones.
I made these Dark Chocolate Chip Sunflower ButterCookies during the worst of the storm. Few things warm the soul more than the smell of cookies baking in the oven. Much like the consistency of a peanut butter cookie but with the essence of sunflowers, these treats are not overly sweet and perfect for eating by the fire with a cup of cocoa or hot tea. Consider making them a gift to someone you love on Valentine’s Day.
Enjoy and stay warm. Happy Valentine’s Day!
Watch for my next post the first week of March.
I look forward to seeing you in my kitchen, gathering flavors, soon.
P.S. You'll find more snow day cookies here on Pen & Palate.
DARK CHOCOLATE SUNBUTTER COOKIES
Yield: 30 Cookies
- 2 cups sunflower seed butter, at room temperature
- 2 large eggs
- 1 cup brown sugar
- 1 cup whole wheat flour
- 1 teaspoon baking powder
- ½ teaspoon sea salt (plus more for sprinkling on cookies)
- 3.5 ounces dark chocolate chunks or chips
- Confectioner's sugar, for dusting (optional)
- Put the sunflower seed butter, eggs and brown sugar in the bowl of a standing mixer. Cream together on low.
- Add the whole wheat flour, baking powder and ½ teaspoon sea salt. Mix on low just until combined. Add the dark chocolate chips. Mix on low again, just to combine.
- Remove the dough from the mixer and shape into 30 small balls. Place on a plate and cover with Saran wrap. Refrigerate for at least two hours, up to 24 hours.
- When ready to bake, preheat oven to 350 degrees. F.
- Line 2 cookies sheets with parchment paper.
- Remove the balls of cookie dough from the refrigerator and distribute evenly on the cookie sheets. Using the back of a fork, press the cookies down to flatten. Sprinkle with sea salt.
- Place in the oven and bake until golden.
- Remove from the oven and allow to cool completely.
- Dust with confectioner's sugar, if you like.
- Substitute peanut butter or cashew butter for the sunflower seed butter, if you prefer.
- Substitute ½ honey or maple syrup for the brown sugar. Add ¼ cup more whole wheat flour to help the cookie hold together.
- Dress these up by rolling them in sunflower seeds before flattening to bake or sprinkling them with a bit of powdered sugar after they cool.
- Serve with milk for an old-fashioned milk and cookies snack. For dessert, serve with hot espresso and seasonal fruit.
- There are a number of variations of this recipe available on the web. This Three-Ingredient SunButter Cookiesrecipe on Coffee and Quinoalooks quite good, as does Trader Joe’sversion, which is also gluten-free. (Note: I have not tried these variations.)