I take great pride in being the anti-hipster. I learn about something not only after everyone else knows about it but after everyone knows about it, thinks it’s cool, and then has forgotten about it. Case in point: sunflower seed butter.
I’ve known about this delicious nut-free butter for years, but only bought my first jar this week. I bought the jar on a whim, after having a serious talk with myself about my peanut butter consumption. A sliced Granny Smith apple and peanut butter is one of my favorite snacks, so I eat peanut butter pretty much every day. I didn’t think I could live without peanut butter until, I was standing in the nut butter section of the grocery store, and the sunflower seed butter caught my eye. Having heard nothing but good things about sunflower seed butter, I decided to try it out.
I expected sunflower seed butter to taste pretty similarly, if not exactly the same, as peanut butter. I have never been so happy to be wrong. Sunflower seed butter is a bit sweeter than normal peanut butter, with something else. I can’t quite describe it, but perhaps the flavor I’m trying to name is simply sunflower seed-y. Hey, crazier things have happened.
Because my school’s semi-annual Vegan Food Fest is tomorrow, I decided to take my newfound love of sunflower seed butter and share it with all the attendees. I wanted a simple, yet satisfying recipe, so I decided to take a classic peanut butter chocolate chip cookie recipe and make a simple switch with sunflower seed butter. (I also used GF flour in order to make the cookies multiple allergy friendly!)
While making this recipe, I had to substitute a few ingredients and change a few ratios, but more on that next week. Let me just say this: if you know what’s good for you, you’ll follow the recipe. Even though the cookies didn’t turn out the way I planned, I know I’ll be incorporating sunflower seed butter into many recipes to come. Although I’ll never give up my love for good ole fashioned peanut butter, it’s always nice to have options.