1cup Sunflower Seed Butter We used Sunbutter brand
Place the Sunbutter, milk and brown sugar in a bowl and mix until smooth and creamy.
In a separate bowl, add the flour and baking soda, and blend well.
Add the flour to the mixing bowl, and blend on low until all ingredients are thoroughly combined.
Scrape down the sides of the bowl, and blend again on medium until smooth.
Line a cookie sheet with parchment paper, and drop the cookies by the teaspoonful onto the parchment paper. Press each cookie with the back of a fork.
Place the cookie sheet in the oven at 350 degrees, for 12 - 15 minutes, or until the edges of the cookies are golden brown.
Remove from oven to a wire rack to cool.
Gluten Free Option: You can use a gluten free flour blend in replace of the classic flour. Cookies Turned Green: The cookies can turn a green color once baked and cooled. That is normal for sun butter and no reason to be worried. Storage: Store your cookies in an airtight container for 3-5 days. Freezing Instructions: These cookies can be frozen for up to three months. Just store in a freezer friendly container. Freeze for three months and thaw on counter when you are ready to enjoy them. Make Ahead: Always consider making the cookie dough ahead of time and form them into little balls. Freeze them on a cookie sheet for about 6-12 hours and remove them from the freezer. Take the balls and put them in a freezer safe bag, like Ziploc brand. This will ensure that they remain fresh and not get freezer burn. Take out a few at a time to bake in smaller amounts.Meal Prep Cookies: Another favorite tip for all cookies (and I do this for my banana bread that I need in the morning!) is to prepare all the ingredients the night before into little measuring cups and then cover them. Then I simply dump into my KitchenAid and form the balls and cook. Once you try this a time or two, you can really save time.