Spelt Chocolate Chip Sunflower Seed Butter Cookies

Name: Spelt Chocolate Chip Sunflower Seed Butter Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 Tablespoons Unsalted European-style Butter; 2 Tablespoons Pastured Leaf Lard; 3/8 cups Unrefined Sugar; 3/8 cups Light Brown Sugar; 3/8 cups Organic Roasted Sunflower Seed Butter; 1 whole Large Egg, Room Temperature And Lightly Beaten; 1/2 teaspoons Vanilla Extract; 3/4 cups Unsifted White Spelt Flour; 3/4 cups Whole Grain Spelt Flour; 1/2 teaspoons Kosher Salt; 1/4 teaspoons Baking Soda; 1/4 teaspoons Baking Powder; 1/2 cups Semi-Sweet Chocolate Chips

Servings: persons

6 Tablespoons Unsalted European-style Butter
2 Tablespoons Pastured Leaf Lard
3/8 cups Unrefined Sugar
3/8 cups Light Brown Sugar
3/8 cups Organic Roasted Sunflower Seed Butter
1 whole Large Egg, Room Temperature And Lightly Beaten
1/2 teaspoons Vanilla Extract
3/4 cups Unsifted White Spelt Flour
3/4 cups Whole Grain Spelt Flour
1/2 teaspoons Kosher Salt
1/4 teaspoons Baking Soda
1/4 teaspoons Baking Powder
1/2 cups Semi-Sweet Chocolate Chips

1
Note: 3/8 cups is equal to 6 tablespoons.
2
Add butter and lard to a large bowl and allow to soften 15 minutes at room temperature.
3
In a medium bowl, stir together both sugars until combined; set aside.
4
Cream butter and lard together until smooth. Gradually add both sugars and mix just until combined, scraping down sides of bowl as needed.
5
Add sunflower seed butter and beat until smooth. Add egg and vanilla extract and mix until combined; set aside.
6
In another large bowl, add dry ingredients and stir to combine, then stir in chocolate chips. Add dry ingredients to wet ingredients, and fold together just until flour is moistened.
7
Refrigerate dough for at least 1 hour.
8
Preheat oven to 350u00b0F. Line a rimmed aluminum baking sheet with parchment paper.
9
Drop balls of dough onto baking sheet, making sure to leave enough space between each cookie. Bake cookies for 12 minutes then allow cookies to cool on the pan for 7 minutes. Place cookies on a cooling rack. If only one baking sheet is available, then bake in batches, allowing pan to cool completely before baking more cookies.

751

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 6 Tablespoons Unsalted European-style Butter, 2 Tablespoons Pastured Leaf Lard, 3/8 cups Unrefined Sugar, 3/8 cups Light Brown Sugar, and more.

Yes, Spelt Chocolate Chip Sunflower Seed Butter Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!