Honey Sunflower Seed Cookies

For anyone who know me well, knows that I do not like Peanut Butter cookies. I like peanut butter on sandwiches, as a sauce, even on a burger, but not as a cookie. I found myself lamenting the last time I tried a PB cookie, when I decided to come up with my answer to the cookie. One of the benefits of being a personal chef in Minnesota is you can make up recipes. I wanted to make a cookie that had a nutty flavor, but not something as overpowering or allergenic as peanut butter. That's when I decided on pairing honey and sunflower seeds. 

The sunflower seeds, especially when toasted, have a subtle, nutty flavor, and the pairing of honey and was a combination I couldn't pass up. The recipe below is my second version of it, and I am still experimenting with the flavors and texture. When baking with honey, several factors change in the recipe. For example, due to the acidic nature of honey, you need to adjust the amount of baking soda in the recipe, as well as bake it at a lower temperature.

So please, try this recipe and enjoy being a baker. 

Stay dapper. 



3 Cup- All purpose flour
1 ¾ teaspoon- Baking Soda
1 ½ teaspoon- Salt
1 ¾ Cup- butter, melted, then cooled
1 Cup- Honey
3 eggs
¾ Cups-Sugar
½ teaspoons-Vanilla extract
1 Cup- Sunflower kernels
4 Tablespoons- Decorative sugar or Sugar in the Raw to sprinkle on top

1.Mix honey, sugar, and butter together in a bowl until well blended. 
2.Add eggs, one at a time, to the honey mixture.
3.Add Vanilla extract to mixture
4.In a separate bowl, blend the flour baking soda, and salt. 
5.Slowly add and blend the flour mixture to the honey mixture, until incorporated. Try not over mix the dough :) The dough should feel a little loose.
6.Add Sunflower Kernels. For more flavor, toast the kernels in the oven on low heat till they brown. 
7.Shape the dough into a disk and wrap with plastic wrap, or cover the bowl and leave place it into the refrigerated for 30 mins or overnight. Be sure to snag a piece of dough for yourself :)
8.Preheat your oven to 325 F. (163 C.)
9. Roll your dough to a sheet ⅛ inch thick
10. Using a cookie cutter, or the top of a mason jar, cut out the your cookie pieces
11. Place on a non-stick baking sheet or spray the baking sheet with non-stick spray. If you have neither, rub the pan with some butter. Butter always works. 
12. Sprinkle decorative sugar on top of your cookies.
Make sure to leave 1 inch of space between your cookies on the sheet. 
13. Bake for 6 mins, then immediately remove from the pan, and let cool. 


Chris MunginComment