“Peanot” Butter Chocolate Chip Cookies

KIWI MAGAZINE

Ingredients


Makes 4 servings

⅓ cup sunflower seed butter

⅓ cup 100% organic maple syrup

1 Tablespoon coconut flour

1 teaspoon baking soda

1 teaspoon 100% vanilla extract

¼ teaspoon sea salt

1 egg (optional)

⅔ cup dairy-, soy-, and refined sugar-free chocolate chips

Grain Free, Gluten Free, Dairy Free, Nut Free, Egg Free, Soy Free

“This is one of my most popular allergy-friendly cookie recipes. In fact, I took it to my doctor as a treat for her son who has strict dietary limitations. She reported back that he absolutely loved them, and then told me I HAD to open a bakery! While I enjoyed the compliment immensely, I am mostly just glad to be able to share these peanut-buttery cookies with warm gushy chocolate chips with those kiddos who normally don’t get such indulgences!” – Jennifer Robins

This “free from” recipe and excerpt comes from Jennifer Robins’The Paleo Kids Cookbook.

Directions

1. Preheat the oven to 350˚F.

2. Combine the sunflower seed butter, maple syrup, egg (or omit) and vanilla. Stir well. Next add in the salt, arrowroot, coconut flour, chocolate chips and baking soda. Stir once more to combine.

3. Place small spoonfuls on to a foil or parchment lined baking sheet. Bake for 15 to 20 minutes, checking to prevent burning.

Note: If you want a thicker cookie that spreads less, add a second tablespoon of coconut flour to your dough. Also, sunflower seed butter can turn green when baked. This is a completely normal reaction. Most kids are fascinated by the insides of their cookies turning bright green.

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