Start by mixing Once Again Sunflower Hemp Butter with maple syrup, applesauce, and milk.
Slowly add tapioca flour, while mixing constantly to avoid lumps.
Last, add in baking powder, and blend well. It is important to ensure baking powder does not come in contact with Sunflower Butter, which is why it is the last ingredient added. When those two ingredients come in direct contact, there is a chance your cookies may turn green when they bake. Although still perfectly safe to eat, it may not be your desired outcome. You will find this dough is smooth and easy to handle.
Make small rounds and flatten them onto a baking sheet. Place cookies in an oven preheated to 350 degrees Fahrenheit, and bake for about ten minutes, or until edges are golden brown.
Remove from oven and let the cookies cool before transferring to a plate. Enjoy! Save leftovers for up to four days in airtight container. This recipe makes eighteen cookies.
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