There’s an old recipe that claims to make ‘magic’ cookies – I think I even saw them on Masterchef last year – all you need is peanut butter, sugar and eggs.
Well, hm. Guess they’re not for us then!
But I’ve been thinking about how I could make a seed butter based cookie, also without eggs, and this is the winner!
- 180g smooth Sunflower Seed butter (or other nut butter that suits you)
- 2 tbsp coconut sugar
- 1 tbsp maple syrup
- 1 tsp vanilla bean paste
- 3 tbsp aquafaba OR 1 whole egg
- 1 cup rolled oats or quinoa
- 3/4 tsp GF baking powder
- pinch salt
- 1/2 tsp ground cinnamon
In your processor/bullet/thermal cooker, place the oats, salt, cinnamon and baking powder and blitz until you have a consistency like flour (Speed 6, 12 seconds). Set aside
Place the seed butter, sugar, maple syrup, aquafaba and vanilla in a saucepan or thermal cooker. Cook over a low heat, stirring constantly until smooth and well combined (Speed 3, 100C for 1 min, then up to speed 5 for 10 seconds).
Add the dry mix to the wet and mix until combined. (Speed 4, 10 seconds, scrape down and repeat). The mixture will be quite thick and will clump together.
Tip mixture into a bowl, cover and place in the fridge for 30 mins – 1 hour.
Form a teaspoon of mix into a ball and place on a lined baking tray. Flatten with a fork.
Place into a preheated moderate oven and bake for 15-17 minutes or until golden.
Remove from oven and allow to cool for 15 minutes on the tray before transferring to a wire cooling rack to finish cooling completely.
The cookies will be soft when you remove them from the oven but will harden on cooling.
Makes 18-20, store in an airtight container for a week.
We like ours dunked in milk (my favourite is vanilla almond!)