• Amy Slater

Sunbutter Chocolate Chip Cookies (grain, nut and dairy free)


In the context of real food, a nutrient-dense diet, there is always room for a cookie. These are my kiddo’s new favorites. They are super easy to make and, like all of my recipes… they freeze very well.


My last cookie recipe, Peppermint Chocolate Chip Cookies (Grain, nut, and sweetener free) was also a hit.


I have a different perspective on treats. Typically, if the kids get something after dinner, it is fruit or yogurt with a banana. I save my cookies for after mountain bike rides or after lunch. These cookies are super energy-dense and are great at supplying a sustainable source of energy. So, I save them for times when they have used or will use that energy up. Cookies last a really long time in our house.


I also use my Seed Flour Trail Cookies as a source of quick, portable energy.

Another big reason why we don’t eat a lot of cookies in our house is that it is not the best source of energy. Most of my recipes do not have any added sugar because it is not a sustainable source of energy and it messes with your blood sugar. I always choose a whole food snack, like… yogurt, blueberries, bananas, and hemp seeds with plenty of cinnamon over a cookie. I am not selling these cookies very well, am I?

My take home message is….



INGREDIENTS:


1/2 cup sunflower seed butter 1/4 cup coconut sugar 3 large eggs 1 Tbsp vanilla extract 3 cups sunflower seed flour 1 tsp baking soda 1/2 cup, enjoy life chocolate chips


PUTTING IT ALL TOGETHER:

  1. Preheat the oven to 350F. Line a baking sheet with parchment paper.

  2. In a medium bowl, combine sunflower seed butter, coconut sugar, eggs, and vanilla extract. Beat well with a hand mixer or sturdy whisk.

  3. Grind 3 cups of sunflower seeds into a fine powder using your high-speed blender. Do this in batches, one cup at a time to get the best result. Add to the wet ingredients as you go.

  4. Add the baking soda and stir well to combine.

  5. Finally, fold in your chocolate chips. The batter will be very thick and stiff.

  6. Drop 1-2 inch size balls on the baking sheet. They will not spread much so you can save your parchment paper and baking time and keep them all on the same sheet.

  7. Bake at 350F for 15-18 minutes. Remove from the oven and let them cool for 15 minutes. They will firm up more as they cool.

This batch made 24 cookies.


*Be sure to check your ingredient labels. Look for a sunbather where the only ingredient is sunflower seeds. Many times they will add undesirable ingredients like oil and sugar.