Fudge Filled Sunflower Butter Blossoms


Ingredients for Cookies:

1/2 cup sunflower butter (I use SunButter brand, no sugar added)

1/2 cup Nutiva Shortening

1 cup coconut sugar (I use Big Tree Farms)

1 egg

1 1/4 Bob’s Red Mill Gluten Free 1 to 1 Baking Flour

3/4 tsp baking soda (I use Arm & Hammer brand)

1/2 tsp sea salt

1 Tbs water

1 cup of Enjoy Life semi-sweet mini chips

 Ingredients for Simple Homemade Chocolate:

1/3 cup coconut oil, melted

1/2 cup unsweetened cocoa

2 Tbs pure maple syrup

Dash of sea salt

Dash of pure vanilla extract


Directions for Simple Homemade Chocolate:

Mix all ingredients and place in 1/2” Wilton candy molds. Place mold in freezer for a few minutes until chocolate is solid. Pop out of molds and store in freezer in a covered container or a parchment paper lined rimmed baking sheet until ready to use. These will most likely need to be made in batches, make at least 50 to assure that there’s one for each cookie, the rest of the chocolate may be molded and saved for another use or used to coat fruit.

Directions for Cookies:

Preheat oven to 375 degrees F.

In a large bowl cream sunflower butter, shortening and coconut sugar. Add egg and vanilla and beat until creamy.

In a large measuring cup or bowl, sift together flour, baking soda and salt. Slowly add flour mixture to creamed mixture. Add 1 Tbs water and beat until a dough is formed that will hold together when rolled into small balls. Add mini chocolate chips.

Roll dough into 3/4” balls and place in Wilton silicon mini muffin pans, small daisy shaped silicon pans or traditional mini muffin tins.

Bake for about 8 minutes or until lightly browned & dry looking. Take reserved molded chocolates from the freezer and immediately press a molded chocolate into the center of each cookie. Let cool completely before removing cookies from pan. I always find they pop out of the molds very nicely if I refrigerate the cookies right in the pans and remove them when they’re cold. Store in an airtight container. These cookies freeze nicely.

Makes about 44-48 cookies


This recipe is gluten-free, dairy-free, soy-free, nut-free, peanut- free 

Originally posted on Happy Healthy Belly's Blog on 11/12/17