Sunbutter can be one of my favorite nut butters to use. I like to make sunbutter cookies. Sometimes (most of the time) at home I just put things in a bowl and hope it turns out. Sometimes that doesn’t work and a batch of cookies turn out flat or crumbly. When this happens, I am just stubborn and hard-headed enough not to give up yet. I am going to make this work. Actually, fuck that, I am going to make something better! Clearly I am a strong-headed little thing.
So one day I was making a batch of my favorite sunbutter cookies. They were ugly (note to self, space better next time). I can’t present these to anyone. My brain races for a creative solution. Cheesecake. It is one of my favorite desserts to make. My granny made me cherry cheesecake growing up rather than cake on my birthday. I am into making cheesecake in jar form the last year. This time I opted for a mug. And I had 10 pounds of sunbutter, so I figured I could add some to the batter. I am told that this was absolutely delicious in spite of the muted color, the taste was on point. And it was easy to make!
- 2 cups sunbutter
- 1 cup coconut sugar
- 1 local, pasture-raised eggs
- 2 tsp apple cider vinegar
- 1/2 tsp baking soda
- 8 oz. Cream Cheese
- 1/3 cup sunbutter
- 1/4 cup local honey
Let’s Make it Happen: Preheat oven to 350. Stir all the cookie ingredients. Roll into balls. Press down. Bake until slightly browned like 8 or 10 minutes.
For the filling just process it all.
Once the cookies have cooled. Assemble. Crumble cookies into the bottom of a mug. Layer cheesecake. Crumble more cookies. Repeat until you’ve reached the top! Sprinkling a little more cookie on the top.