Preheat oven to 350 °F (325 °F for convection bake)
Beat margarine until soft. Add white and brown sugar and cream together well. Add applesauce, vanilla and sunflower seed butter and mix well. Add salt and soda. Add flour in thirds, mixing well after each addition.
Form dough into balls abut the size of a golf ball. Place on parchment lined sheets. Using a fork dipped in flour, press each cookie with an X to flatten slightly. These will still spread, so make sure there is enough room between your cookies.
Bake for 12 minutes or until starting to brown around the edges. Remove from oven and allow to cool on pans for 2-3 minutes before moving to racks to cool completely. Store in airtight container.
If you really want to get decadent, melt some safe chocolate chips and spread that on top of the cookies. Yum!
Mom2Rora made these wheat and gluten-free:
I used 1/2 cup buckwheat flour, 1/2 cup potato starch, and 1/2 cup tapioca starch and 1/2 tsp xanthan gum. I baked them a bit longer (3-5 mins extra) but that may be a weird oven or something, rather than gluten-free. I did one batch extra crispy and one rather chewy, and both turned out great. They even have a great texture 24 hours later, which I can’t say too often about my gluten-free baked goods.
Commercially available sunflower seed butter may contain soy. If avoiding soy, you can make your own Sunflower Seed Butter using safe sunflower seed kernels.