Sunflower butter blossoms are a variation on one of my favorite Christmas cookies: peanut butter blossoms. To make them "allergy free", plenty of substitutions and effort are needed - but these delightful blossoms are well worth it!
1/2 cup "safe" margarine
1/2 cup sunflower butter
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 teaspoon baking powder 1/8 teaspoon baking soda
1 tablespoon flax seed meal and 3 tablespoons warm water, mixed together
2 tablespoons soy or rice milk
1 teaspoon vanilla
1-3/4 cups wheat free all-purpose flour mix
3/4 teaspoons xanthan gum
1/4 cup granulated sugar
For chocolate "kisses":
1/2 cup "safe" semi-sweet chocolate chips
1/4 cup dairy free sweetened condensed milk
1. Preheat the oven to 350"°" F.
2. In a large mixing bowl, beat the margarine and sunflower butter with a mixer on medium speed for about 30 seconds. Add the 1/2 cup granulated sugar, brown sugar, baking powder and baking soda. Beat until combined, scraping the sides of the bowl. Beat in flax seed meal and water mixture, milk and vanilla until combined. Combine the flour and xanthan gum; gradually beat in the flour mixture. With a cookie scoop, form dough into balls, roll in granulated sugar and place on an ungreased cookie sheet about 2 inches apart.
3. Bake in a 350 degree F oven for 10-12 minutes or until edges are firm. Remove from oven and immediately make a small indentation in the center of each cookie. Transfer to cooling rack and allow to cool for 15 minutes.
4. For chocolate "kisses": In a small saucepan, combine chocolate chips and sweetened condensed milk. Cook and stir over medium heat until chocolate is melted. To make the "kiss" shape, put the chocolate mixture in a small resealable plastic bag and allow to cool until thickened. Cut off one corner of the bag and pipe the filling into the center of each cookie. Cool completely, allowing the filling to set.