Sunflower Cookies

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.

These cookies are inspired by the sunflower cakes Native warriors relied on for strength and endurance. Sunflower has various health benefits and is packed with magnesium, B vitamins and protein. These substances are very beneficial to girls and women. Makes a dozen cookies.

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Ioway Bee Farms - Honey Bears
 1 cup Sunny Butter
 ¼ cup Wozupi or Passamaquoddy Maple maple syrup OR Ioway Bee Farm honey to taste
 1 pinch Sakari Botanicals salt of your choosing
 ¼ cup Ramona Farms cornmeal
1

Preheat the oven to 350°F. In a small bowl, stir together Sunny Butter, maple syrup and salt. Add a little warm water if the dough is too stiff. Using a tablespoon, scoop balls of the mixture and roll in the cornmeal. Place on a cookie sheet and flatten slightly with your hand. Bake the cookies until just firm, about 8-10 minutes. Remove and cool on a rack.

Ingredients

 1 cup Sunny Butter
 ¼ cup Wozupi or Passamaquoddy Maple maple syrup OR Ioway Bee Farm honey to taste
 1 pinch Sakari Botanicals salt of your choosing
 ¼ cup Ramona Farms cornmeal

Directions

1

Preheat the oven to 350°F. In a small bowl, stir together Sunny Butter, maple syrup and salt. Add a little warm water if the dough is too stiff. Using a tablespoon, scoop balls of the mixture and roll in the cornmeal. Place on a cookie sheet and flatten slightly with your hand. Bake the cookies until just firm, about 8-10 minutes. Remove and cool on a rack.

Sunflower Cookies
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