As an alternative to peanut butter for cookies, why not use sunflower seed butter to create SunButter Cookies?

I love my sunny seeds.

Sunflower seeds are an excellent source of vitamin Eand a very good source of copper and vitamin B1. In addition, sunflower seeds are a good source of manganese, selenium, phosphorus, magnesium, vitamin B6, folate and niacin.

So they are super healthy, but they are also super special, these brilliant seeds.
It turns out that sunflowers—including the seeds—contain chlorophyll, also known as chlorogenic acid. This acid reacts with the baking powder/soda in a recipe when heated and once the product cools, it turns green.

So, I’ve made plenty of green wonders in the past, creating quite a surprise for curious consumers.

I have to say, I’m baffled, flabbergasted, and somewhat dumbfounded as to why no green goodness oozed from the insides of these little cookies.

They taste fabulous, nonetheless, and are loaded with health and happiness (well, you can believe that if you want).

Let them sit a while, though, and see if you get some green action going!

SunButter Cookies

1 cup butter, room temperature
1 cup sunflower seed butter
1 cup white sugar
1 cup light brown sugar, firmly packed
2 large eggs
1 tsp. vanilla extract
2 1/2 cups all purpose flour
1 tsp. baking soda
1 tsp. baking powder

Beat together the butters, sugars, eggs, and vanilla. Slowly add in the flour, baking soda, and baking powder, mixing until a nice dough forms. Refrigerate for 1 hour.

Preheat oven to 375 degrees. Remove the dough from the fridge and form 1″ sized balls of dough on a parchment lined cookie sheet, about 2″ apart.
Using the bottom of a small glass, press down on the balls to flatten them.
Bake for 10-12 minutes, until golden brown.

Cool for several hours. 

The longer the cookies sit and cool, the deeper the green will be from the chemical reaction.