Recipe by Rochelle Bilow
Yield: 18 cookies
1 cup dark honey (such as buckwheat; you may also use a lighter-bodied honey like wildflower)
2 large eggs, at room temperature
1 tablespoon toasted sesame oil
½ teaspoon sea salt, plus more for sprinkling
1 ½ cup Yumbutter superfood sunflower butter
1 ⅔ cup gluten-free all-purpose baking flour
⅔ cup sunflower kernels (hulled sunflower seeds)
Combine the honey, eggs, sesame oil, and salt in a large bowl. (If the honey has solidified, gently warm it until it reaches a runny and liquid consistency). Whisk together until completely combined. Add the Yumbutter and mix together with a wooden spoon. It will have a consistency similar to cake batter at this point.
Add the flour in three additions, stirring with the wooden spoon to combine after each one. Once thick and stiff, add the sunflower kernels and mix just until distributed evenly throughout the batter.
Cover bowl and place in the freezer until firm, 15 minutes. Meanwhile, preheat the oven to 350˚ Fahrenheit. Prepare two cookie sheets with a layer of parchment paper.
Remove dough from freezer and form the dough into roughly 2-tablespoon-sized balls (for all you baking nerds, I used a #30 cookie scoop). Place the prepared trays back in the freezer until re-set and firm, about 10 minutes. Freezing the dough keeps it from spreading too much as it bakes, so you needn’t space them too far apart. I fit 9 cookies each standard-size baking sheet for a total of 18 cookies.
Transfer the cookies to the preheated oven. Bake until set, switching and rotating the trays halfway through, 18-20 minutes. Remove to a cooling rack and let cool before eating.