I haven't tested all nut and seed butters, but in my experience pumpkin seed butter, sunflower seed butter, cashew butter and almond butter are quite interchangeable. For the egg replacer, you can use flaxseed meal or chia seed meal, and the formula for each is the same: 1 tablespoon of flaxseed or chia seed meal + 3 tablespoons of water. For folks following SCD, sorry, this is not SCD legal due to the use of flaxseeds or chia seeds.
1cupsmooth roasted almond butter, sunflower seed butter (or other nut or seed butter)
Preheat your oven to 350°F (180°, or gas mark 4). Line a baking sheet with parchment paper or a nonstick silicone mat.
Combine the flaxseed meal and water in a bowl and let sit for a few minutes to thicken.
Blend all the wet ingredients together using a spatula or a mixer, until creamy.
Combine the dry ingredients in a separate small bowl. Add them to the almond butter mixture and blend well.
Spoon about 1 tablespoon of batter per cookie onto the prepared baking sheet, spacing the cookies about 1 inch apart. If you prefer a flatter cookie, flatten the cookies a bit with the bottom of a glass jar, spoon, or the palm of your hand.
Bake for 10 to 12 minutes, or until the edges are just starting to brown.
Cool the cookies and then dig in. Store leftovers sealed at room temperature for a few days or in the refrigerator for a few weeks.