My heart aches for all the kids who don’t get kid-friendly foods because of dietary restrictions, it really does. This is why this recipe gets me pumped! It feels like a “real” cookie, it tastes like a “real” cookie, but it is so much more than that! This “peanot” butter chocolate chip cookie is grain and dairy free, as most of my recipes are BUT it also is nut free and has an egg free option. So eat your heart out kiddos!
Ingredients:
- 1/3 cup sunflower seed butter (no salt no sugar)
- 1/3 cup arrowroot flour
- 1/3 cup 100% organic maple syrup
- 1 tablespoon coconut flour
- 1 teaspoon baking soda
- 1 teaspoon 100% vanilla
- 1/4 teaspoon sea salt
- 1 egg (or omit)
- 2/3 cup vegan chocolate chips
- Preheat oven to 350
- Combine sunbutter, maple syrup, egg, vanilla
- Add in salt, arrowroot, coconut flour, chocolate chips and baking soda
- Stir to combine well
- Place small spoonfuls onto a foil or parchment lined baking sheet
- Bake for 15-20 minutes, checking to prevent burning
- Note: if you want a thicker cookie that spreads less, add a 2nd tablespoon of coconut flour to your dough
Shared with Gluten Free Wednesdays
These were super easy to make and tasted great!!!
how does it change the cookies texture to leave out the egg?
and could you sub stevia for the maple syrup?
thanks so so much!!
Too much stevia may end up bitter but you could try – I think the maple syrup might help with texture as well. Leaving out the egg makes them more dense and crispier but they are still delicious!
I substituted 1/4 C. fresh mashed banana instead of the egg and they were AMAZING!
Awesome! Thanks for letting me know!
the ingredients states baking “soda” yet in the directions it says to add the baking “powder”. Please clarify which one is correct. Thanks!
this works best with the full 2 tbsp of coconut flour&egg, and only 1/3 cup of mini chocolate chips.
It actually depends on the consistency of the sunflower seed butter – some are runnier and some are thick. Thanks for letting me know you found the right proportions to suit your needs. My kiddos like LOTS of chocolate chips in theirs!
my 3rd time making these. i LOVE them. not too sweet and nice protein from the sun butter. (less cookie guilt for eating 2, or 3…)
How are these the next day? I’ve found lots of grain-free cookies are awesome the day they are baked, but kind of soft and almost stale seeming on day two. I’d love to find a cookie recipe that is decent after a day or two.
I’ve had these on day two and they are still great! Sometimes even by day three though they usually don’t make it that long!
Hi,
Ingredients state baking soda but in instructions, you mention baking powder. Which one should I use?
Thanks,
Soda! Will correct now thanks!
I have tried these more than once and they definitely don’t look like yours and I assume it’s because I leave out egg..mine aren’t flat..they stay whatever shape I make them into which is fine but problem I’m having when using sun butter is they turn Green and unfortunately while they taste fine they don’t appeal to my child and he won’t eat them…any ideas why? Someone told me it’s baking soda and sunflower seed butter doing this….help!
Hi Kathy,
Yes the egg makes them thin out some so the shape changes for sure. And the green is a normal chemical reaction with the sunbutter. If your sun can tolerate almond butter you could sub that and these should work well!
I am going to try to make these for my sons class. I have a sunflower butter from wild friends that contains honey and salt . Do you know if I could leave the salt out of the recipe and maybe cut the syrup in half and it still taste okay?
Thank you so much for providing nut free dairy free options
That should work!
Can I sub tapioca flour for the arrowroot?
That should work!