These biscuits are gluten-free, if you use gluten-free oats flour. They are also dairy-free, grain-free and nut-free,but they taste so good even if I should say so myself. They also have a crispy-crunchy exterior and a soft-chewy interior. They are perfect with a cup of coffee, tea or a glass of milk.

I love nut butter biscuits but once in a while you just need to change it up. So, sunflower seed butter is creamy and rich like peanut butter or any other nut butter, making it the perfect substitution for any nut butters.

The best part about making these biscuits is that everything is made in one bowl, making clean up a breeze.

You can definitely use another nut butter instead of sunflower seed butter seeing that it can be a bit pricey. If you are feeling like making your own sunflower seed butter, I do have a recipe on my blog. It is a really quick and easy recipe to follow, and of course is a money saver. So give it a try!

Sunflower seed butter biscuits

Preparation time: 10 minutes

Cooking time: 15 minutes

Makes: 20



cup /80ml sunflower seed butter

1t/5ml vanilla essence

1 egg or 1 flax egg

2T/30ml almond milk or milk of choice

1 cup/250ml oats flour

¼ cup/60ml coconut sugar or brown sugar

Pinch of salt

¼ t/ 1.25ml baking powder



1. Preheat the oven to 180°c and line a baking tray with baking paper.

2. In a large mixing bowl, mix together sunflower seed butter, vanilla, egg and milk. Pour in the rest of the ingredients and mix until a biscuit dough if formed.

3. Roll tablespoon-sized spoonfuls of the dough into balls. Place the balls on the baking tray with a little room in between to allow the cookies to spread slightly. Use the back of a glass to press the biscuits down.

4. Bake the biscuits for 15 minutes. They should be slightly golden brown around the edges. Allow to completely cool before enjoying.

NUTRITION per Biscuit

calories 59 | cabs 6.3g | fat 3.1g | protein 2g

Ps: All weight loss starts in the kitchen...



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