Kitchen Stories :: Comfort Cookies

Good Ole' Raisin and Sunflower Seed Cookies

1/2 jar tahini (8 oz)

1/2 jar sunflower butter (8 oz)

2 eggs

1 cup palm sugar 

1/3 cup maple syrup

1 Tb vanilla

pinch of sea salt

2 tsp baking soda

1/2 cup sunflower seeds

3/4 cup raisins

3/4 cup dark chocolate chips

Pre-heat oven to 350 degrees. Mix together tahini, sunflower butter, eggs, sugar, maple syrup, vanilla, salt and baking soda until smooth. Add in sunflower seeds, raisins and chocolate. Form cookies into a ball about the size of a golf ball and slightly press it down on a baking sheet. These are big cookies, you want to get bites of all the goodies in each one. Bake for 10-12 minutes, allow to cool and store in the refrigerator. When they are cold they come alive!

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A simpler version (pictured here) of this is to use one 16 ounce jar of peanut butter or almond butter, leave out the raisins and seeds (if kids don't like them) and just add the chocolate chips making a peanut butter cookie that you could eat for breakfast. The vanilla is always optional.