I've been writing about food related Pinterest finds for one year and have yet to report on cookies. It's about time. And these are wonderful, particularly in this picky day and age.
These cookies don't contain flour, or nuts and barely any diary - making them the absolute perfect treat for when you don't know who you're cooking for: a potluck, for example. People with nut and wheat allergies are too often overlooked and will greatly appreciate it when someone shows up with something that they can eat and tastes really good.
These cookies don't have butter in them either. In this recipe, white and brown sugars are creamed with sunflower seed butter instead. Sunflower seed butter is one of the reasons I'm a Trader Joe's junkie. If you don't know, now you know. Get some - especially if you have kids in a school that doesn't allow peanut butter. It's the perfect alternative.
These cookies also contain chocolate, but instead of tasting like a regular chocolate chip cookies, the chocolate in this recipe makes the cookies taste like those chocolate covered sunflower seeds also from Trader Joe's (I told you I was a junkie - also, I used the word "chocolate" in that sentence 4 times - pretty sure that's a record). If you've never had them, you won't be missing out if you make these cookies.
This recipe came from a blog called XO Breakfast
If you like this story, consider signing up for our email newsletters.
SHOW ME HOW
You have successfully signed up for your selected newsletter(s) - please keep an eye on your mailbox, we're movin' in!
Ingredients: 1 cup sunflower seed butter 1/2 cup sugar 1/2 cup brown sugar 1 egg 1 teaspoon baking soda 2 tablespoons maple syrup 1 teaspoon vanilla a pinch of salt 1/2 cup milk chocolate, chopped 1/2 cup toasted sunflower seeds
Preheat oven to 350ºF and line two baking sheets with parchment paper. In a large bowl, cream the seed or nut butter and sugars together until fluffy. Beat in the egg, baking soda, maple syrup, vanilla, and salt.
Fold in the milk chocolate, seeds, or nuts. Scoop walnut-sized portions of dough and roll them round in your hands. Place them on the cookie sheet about 1" apart. Bake for about 10-12 minutes. Cool for 5 minutes before eating one.