Rooted in the ancestral foods of First Nations communities, these Sunprint Cookies are a gentle ode to the original keepers of this land and its enduring nourishment. Crafted with sweet winter squash, golden sunflower seeds, and the ancestral sweetness of maple, they celebrate the sustaining gifts Indigenous peoples have long tended—seed, soil, and season. Rose powder and seasonal fruit add a soft, heart-opening brightness, creating a medicine-kissed treat that feels both grounding and sun-lit. Slow, simple, and earthy, each cookie carries the warmth of the harvest and the remembrance that our food is a living story—one we are invited to meet with gratitude, respect, and care.
RECIPE
Prep time: 10 minutes
Bake time: 18 minutes
Yield: 18 cookies
Category: dessert
Recipe by: Samantha Aravopoulos
Ingredients:
- 1 cup sweet winter squash, cooked, cooled and puréed
- 1 cup sunflower seeds
- 2⁄3 cup maple syrup
- 1⁄4 cup avocado oil
- 1 tsp Rose powder
- 1 tsp salt
- 2 1⁄4 cups gluten free flour
- 1⁄3 cup seasonal fruit jam
- 1⁄4-1⁄2 cup sunflower seeds for rolling
Instructions:
1. Preheat oven to 350°F and line cookie sheet with parchment paper.
2. Mix first 4 ingredients together in a large bowl.
3. Incrementally mix in flour until desired consistency.
4. Scoop into balls approximately 2 tablespoons.
5. Roll half in sunflower seeds and place seed side up on cookie sheet.
6. Make indent in center of each cookie with thumb or back of small spoon.
7. Fill indent with jam of your choice.
8. Bake 15-18 minutes, until lightly brown on bottom
9. Cool and enjoy!
