1 cup brown sugar
1 cup sunflower seed butter
2/3 cup quinoa flakes
1 tsp baking powder
1 Tbsp vanilla extract (we use alcohol free)
1/4 cup culinary coconut milk/cream
Preheat the oven to 350 degrees F.
Line a cookie sheet with parchment paper. Do not grease the cookie sheet!
Mix the sugar and sunflower seed butter together until fully blended.
Add in 1/3 cup of the flakes, stirring while adding. Once fully blended, add remaining 1/3 cup.
Add in remaining ingredients-- stir only until all are mixed in equally.
Using your fingers (this was B's choice!) or a small melon baller or cookie scooper, make balls of dough and place on the parchment paper. Space far enough apart to allow for some spreading. Using a fork, gently press down on the tops slightly, making a criss-cross pattern.
Bake at 350 degrees F for 8-12 minutes (depending on your elevation and how hot your oven runs.
Now-- eat a cookie!