This simple cookie dough is the recipe of our dreams. We set out to make a universal cookie recipe using only shelf-stable, allergen-friendly ingredients that were already in our pantry and that could be adapted to any of our Seed Butters. When we made a batch of each flavor for the office, we were amazed at how they turned out. They're crispy on the edges, chewy in the center, and perfect for everybody.
Makes about 1.5 dozen cookies
Ingredients
- 1/2 cup 88 Acres Seed Butter, any flavor
- 1/3 cup granulated sugar
- 1 chia egg (1 tbsp ground chia + 2.5 tbsp water)
- 3/4 cup oat flour, plus more if needed to bring dough together
- 1/4 teaspoon kosher salt
Directions
Preheat oven to 350 degrees.
In the bowl of a stand mixer fitted with the paddle attachment, cream together Seed Butter and granulated sugar on medium-high speed for 1 minute. Add chia egg and beat on medium-high speed until well combined, scraping the bowl a few times as needed.
Add salt and flour, beat on low speed until dough pulls away from the sides. Scrape the bowl and fold a few times to make sure everything is well mixed.
If using cookie cutters or stamps: Roll dough out on a floured surface to about 1/4-inch to 1/2-inch thickness and cut into shapes using cookie cutters and/or stamps. The dough might be a bit crumbly for rolling out at first, but the more you work it and warm it with the roller, the more the oils are released and it becomes workable. Place cookies an inch or so apart on parchment- or silicone mat-lined baking sheets. If decorating with just sprinkles, do so before popping the cookies in the oven. Bake for 8-10 minutes or until bottoms are lightly golden.
If you like a thicker cookie: Roll dough into 2-tablespoon balls and gently flatten on the baking sheet. Place cookies an inch or so apart on parchment- or silicone mat-lined baking sheets. Bake for 10-12 minutes or until bottoms are lightly golden.
If making thumbprint cookies: Roll dough into 2-tablespoon balls. Place cookies an inch or so apart on parchment- or silicone mat-lined baking sheets. Bake for 8 minutes, then remove from oven to make indents with your thumb. Return to oven for another 4 minutes or until bottoms are lightly golden. Once cooled, fill with jam or Seed Butter of choice.
Cookies will keep in an airtight container at room temperature for up to one week.
Variations
MADE WITH: Dark Chocolate Sunflower Seed Butter
- Add chocolate chips and roll into balls for a decadent double chocolate chip cookie.
- These make the best thumbprint cookies, filled with more Dark Chocolate Sunflower Seed Butter or a berry jam.
MADE WITH: Pumpkin Seed Butter
- Great as a thick cookie with a criss-cross pattern on top using the tongs of a fork.
- Spread ice cream between two cookies and freeze for easy homemade ice cream sandwiches.
MADE WITH: Vanilla Spiced Sunflower Seed Butter
- Roll in cinnamon sugar to transform these into homemade Snickerdoodles.
MADE WITH: Maple Sunflower Seed Butter
- Mix up a simple maple glaze with powdered sugar, milk of choice, and maple syrup for added sweetness.
- Add old fashioned rolled oats and raisins for a classic oatmeal raisin cookie.
MADE WITH: Watermelon Seed Butter
- These shortbread-style cookies are made extra special dipped in melted chocolate.
