per cookie: 122 calories, 6 g fat, 0.7 g saturated fat, 31 mg sodium, 16 g carbohydrates, 1.8 g fiber, 11.7 g sugar, 3.5 protein
Yield: 22 cookies
1/2 cup sunflower seed butter (made from 6 oz. salted roasted sunflower seeds)
1 cup nuts (we used 1/2 cup unsalted roasted peanuts,1/2 cup salted roasted cashews)
18-20 medjool or deglet nour dates, pitted (~1 cup)
1 tsp pure vanilla extract
If working with unprocessed sunflower seeds, place your seeds in a food processer and whirl until nut butter forms, scraping down sides as needed. Otherwise just add your sunflower butter directly to the food processor.
Next add dates, nuts and vanilla extract and process until a loose dough forms. Some slightly larger pieces of nuts or dates may remain; that's fine.
Scoop out 1 Tbsp measurements of dough and carefully form into small discs. Place on a parchment-lined sheet and, using a fork, make a criss-cross pattern (optional).
Place in an airtight container and refrigerate to harden. Alternatively, eat immediately or place in the freezer for longer-term storage. Will keep for several weeks when frozen.