To all lovers of old school chocolate chip and/or peanut butter cookies (or, for the truly daring, lets take the two and combine 😉 because really, what’s better than chocolate and peanut butter fused? Nothing, that’s what. Besides possibly pumpkin pie or pumpkin bread, but that’s another debate for a different day).
The coolest thing about these cookies though? They deliver all the taste of a peanut butter chocolate chip cookie but are grain free, dairy free, Paleo and free of refined sugar. The texture is cakey and moist. They taste lightly sweet and peanut buttery, except these guys are made with sunflower butter. The supposedly healthier cousin to PB, as its not a legume/nut.
Get excited for these guys. Easy to make and totally delicious.
1 cup of almond flour (this is essentially finely ground almonds)
5 spoonful’s of coconut flour
1 teaspoon baking soda
6 tablespoons of coconut oil (or, if you prefer, you can use Olive Oil here instead)
3/4 cup of coconut sugar
6 tablespoons of sunflower butter
1 tablespoon of vanilla extract
Chocolate chips (I like the brand Enjoy Life as they’re dairy and soy free).
- Preheat the oven to 350 degrees F.
- Using a fork, whip together by hand the coconut oil, coconut sugar, sunflower butter, vanilla and egg. They should form a creamy liquid texture.
- Add in the almond flour, coconut flour and baking soda. Stir until a cookie dough esque batter forms.
- Add in the chocolate chips.
- Drop the dough by rounded spoonful’s onto a lightly greased cookie sheet. I personally erred on the side of making my cookies rather huge, so ended up with about 7 of them. However you can make them on the smaller (aka normal) side and this recipe will yield 10-12 cookies.
- Bake for about 12-14 minutes or until the surface looks solid. These are quite moist, cakey cookies on the inside, so you don’t want to overbake them and burn the tops.
- Remove from oven and allow to cool for 10 minutes or so before removing from tray and plating them up for your consuming pleasure. Enjoy! Super yummy either warm or at room temperature, you decide.
Important note: Sunflower butter often turns green upon being baked. This is totally fine, perfectly good to eat, still tastes awesome so no need to worry. In fact, these cookies could be a fun come St. Patty’s Day dessert. Bright green on the inside 😉 a festive and theme appropriate surprise of sorts.
(Hence, the green inside issue being why I didn’t break apart a cookie and take a photo of the moist, delectable looking inside for your viewing pleasure ;-). Sorry about that)
These cookies should be stored in an airtight container at room temperature for up to 3 days.