This recipe is inspired by the book “The Sioux Chef’s Indigenous Kitchen” by Sean Sherman. We have made adjustments using our favorite SweetGrass Trading Co. products.
The flavor of these cookies will depend on the flour you use. Try a combination of flours for a power-packed, distinctive taste. Makes about a dozen cookies.
Preheat oven to 350°F. In a large mixing bowl, whisk together flour, Sunny Butter, and salt. Stir in maple sugar or honey, oil, and any of the other ingredients to make a stiff dough. Line a cookie sheet with parchment paper. Use a teaspoon and your hands to form 1-inch balls and place them about 1 inch apart on the baking sheet. Flatten slightly with your fingers. Bake until the cookies are slightly firm and browend at the edges, about 8 to 10 minutes. Enjoy warm or cool and store in an airtight container for about 3 days.
Ingredients
Directions
Preheat oven to 350°F. In a large mixing bowl, whisk together flour, Sunny Butter, and salt. Stir in maple sugar or honey, oil, and any of the other ingredients to make a stiff dough. Line a cookie sheet with parchment paper. Use a teaspoon and your hands to form 1-inch balls and place them about 1 inch apart on the baking sheet. Flatten slightly with your fingers. Bake until the cookies are slightly firm and browend at the edges, about 8 to 10 minutes. Enjoy warm or cool and store in an airtight container for about 3 days.