Cook Time10 minutes
Publish Date: July 20, 2008
Preheat the oven to 350° F. In a small bowl, stir together the fructose and molasses. In a larger bowl, combine the sunflower seed butter, fructose/molasses mixture, eggs and vanilla. Mix well. Add the flour, baking soda and salt, and stir until the dry ingredients are moistened. Fold in the raisins and walnuts. Form into 1-inch balls and place on an ungreased baking sheet, flattening slightly with the back of a fork. Bake for 9 to 10 minutes until they are golden and set. They will be soft until cool. Let sit a minute and carefully remove cookies with a spatula onto paper towel or a cooling rack.
Makes about 3 dozen cookies.
For gluten-free cookies:
Follow the above recipe but substitute rice flour for the whole wheat flour. A second option is to skip the flour entirely, and chop the walnuts finely. Instead of adding nuts to the dough, reserve them as an outer coating for each cookie. For ease of handling, chill the dough in the refrigerator for one hour. Form into balls and roll in finely chopped walnuts. Bake as directed above on a baking sheet lined with parchment paper.
Makes about 1 dozen cookies.
Makes 36 servings. Serving size 1.0 cookie.
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