I love my mom a lot. I don't think she gets the Paleo lifestyle, though. So when she asked if I wanted her low-cal peanut butter cookie recipe, I politely declined. She had tucked it into one of my St. Nicholas Day gifts anyway and after looking it over, I figured I'd give it a shot with some modifications.
The original calls for peanut butter, which I subbed for sunflower seed butter. It also calls for 3/4 cup of Splenda and 1/4 cup of dark brown sugar, which I swapped for 1 cup of blonde palm sugar and 1 tbsp of molasses. The original didn't call for the pinch of sea salt, but it's an awesome addition, in my opinion.
1 cup sunflower seed butter
1 cup blonde palm sugar
1 tbsp molasses
Pinch of sea salt
1/2 tsp baking soda
1 tsp vanilla extract
Sunflower seeds (optional, to press on top of cookies)
Preheat oven to 350F.
Combine sunflower seed butter, palm sugar, molasses, salt, baking soda, and vanilla in a medium bowl by hand until well mixed. Add egg and stir by hand until a dough forms.
Shape dough into 1 inch balls. Place on an ungreased baking sheet and flatten with a fork in a criss-cross pattern. Press sunflower seeds into the top if using.
Bake 10 minutes. Remove from oven and let cool on the baking sheet for 5 minutes. Move to a wire rack to finish cooling.