Sunflower Seed Butter Cookies

Okay, time for another allergen free recipe for my allergen free folks out there. This is a special shout out to my sister Judy who's son Joshua (one of James' cousins) is allergic to peanuts. These cookies are just FAB. Make substitutions as noted below if you aren't in need of Out There ingredients like me. Also, the original recipe says it yields 24 cookies but it ballooned into 48 for me, so maybe cut down the ingredients if you want.

Ingredients:
1 c. unsalted butter (I used Fleischmann's lactose free margarine)
1 c. sunflower seed butter (Trader Joe's carries it)
1 c. white sugar
1 c. packed brown sugar
5T. ground flaxseed+6T. water, whisked together (sub. 2 eggs)
1 tsp. vanilla
2.5 c. all-purpose flour (I used Bob's Red Mill gluten-free flour)
1 tsp. baking powder
1/2 tsp. salt
1/5 tsp. baking soda

Directions:
1. Cream together butter, sunflower seed butter, sugars, and vanilla. Beat in flaxseed mixture (or eggs if substituting).
2. In separate bowl, combine dry ingredients. Stir into batter.
3. Roll batter into 1 inch balls and place on ungreased cookie sheet. Flatten just slightly with fingers.
4. Bake in preheated 375 degree oven approximately 8-10 minutes (will appear slightly moist). Remove from oven and let cool for 1-2 minutes on cookie sheet. Using spatula, place cookies on cooling rack for another few minutes. Enjoy!