Spelt Chocolate Chip Sunflower Seed Butter Cookies

• 6 Tablespoons Unsalted European-style Butter
• 2 Tablespoons Pastured Leaf Lard
• 3/8 cups Unrefined Sugar
• 3/8 cups Light Brown Sugar
• 3/8 cups Organic Roasted Sunflower Seed Butter
• 1 whole Large Egg, Room Temperature And Lightly Beaten
• 1/2 teaspoons Vanilla Extract
• 3/4 cups Unsifted White Spelt Flour
• 3/4 cups Whole Grain Spelt Flour
• 1/2 teaspoons Kosher Salt
• 1/4 teaspoons Baking Soda
• 1/4 teaspoons Baking Powder
• 1/2 cups Semi-Sweet Chocolate Chips

1. Note: 3/8 cups is equal to 6 tablespoons.
2. Add butter and lard to a large bowl and allow to soften 15 minutes at room temperature.
3. In a medium bowl, stir together both sugars until combined; set aside.
4. Cream butter and lard together until smooth. Gradually add both sugars and mix just until combined, scraping down sides of bowl as needed.
5. Add sunflower seed butter and beat until smooth. Add egg and vanilla extract and mix until combined; set aside.
6. In another large bowl, add dry ingredients and stir to combine, then stir in chocolate chips. Add dry ingredients to wet ingredients, and fold together just until flour is moistened.
7. Refrigerate dough for at least 1 hour.
8. Preheat oven to 350u0b0F. Line a rimmed aluminum baking sheet with parchment paper.
9. Drop balls of dough onto baking sheet, making sure to leave enough space between each cookie. Bake cookies for 12 minutes then allow cookies to cool on the pan for 7 minutes. Place cookies on a cooling rack. If only one baking sheet is available, then bake in batches, allowing pan to cool completely before baking more cookies.

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Taken from tastykitchen.com/recipes/desserts/spelt-chocolate-chip-sunflower-seed-butter-cookies/ (may not work)