Sunflower Seed Butter Cookies with Raisins

So many people have nut allergies these days that we thought this would be a great cookie to make for kids to take for their school lunch. You can switch out the raisins for chocolate chips for an extra special treat
Dish Type: Lifestyle: gluten free, nut free, vegetarian



6 Tbsp coconut flour

½ cup sunflower seed butter

1 egg.

2/3 cup coconut sugar or sweetener of choice

⅓ cup butter or coconut oil, melted.

1/3 cup raisins


Preheat oven to 350 F, and line a baking sheet with parchment paper, or grease a baking sheet.

In a large mixing bowl combine all the ingredients together at once.

Mix together thoroughly. Place dough in mixing bowl into the freezer for 12 minutes to make dough less sticky and spread less while baking.

Once dough is cold and more solid, then form into 12 dough balls and put each on the baking sheet. Flatten the tops of the dough a little to make them less round.

Bake at 350 F for 12 minutes or until cookies are browning.

Remove from oven and let cool for at least 12 minutes or more to firm up a little before taking off baking sheet as they will be very soft when first out of the oven.

Once completely cooled, remove from sheet and serve.