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“Peanot” Butter Chocolate Chip Cookies {Nut free/Egg free Option}

January 31, 2014 by predominantlypaleo 26 Comments

 

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
  1. Preheat oven to 350
  2. Combine sunbutter, maple syrup, egg, vanilla
  3. Add in salt, arrowroot, coconut flour, chocolate chips and baking soda
  4. Stir to combine well
  5. Place small spoonfuls onto a foil or parchment lined baking sheet
  6. Bake for 15-20 minutes, checking to prevent burning
  7. Note: if you want a thicker cookie that spreads less, add a 2nd tablespoon of coconut flour to your dough
Peanot Butter Chocolate Chip Cookies
Peanot Butter Chocolate Chip Cookies
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Filed Under: baked goods, dairy free, egg free, gluten free, nut free, refined sugar free, treats, vegan, yeast free

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Comments

  1. Jenny B says

    February 3, 2014 at 1:58 am

    These were super easy to make and tasted great!!!

    Reply
  2. Keira says

    May 8, 2014 at 3:17 pm

    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!!

    Reply
    • predominantlypaleo says

      May 8, 2014 at 4:23 pm

      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!

      Reply
  3. Meghann says

    October 3, 2014 at 3:32 pm

    I substituted 1/4 C. fresh mashed banana instead of the egg and they were AMAZING!

    Reply
    • predominantlypaleo says

      October 3, 2014 at 4:51 pm

      Awesome! Thanks for letting me know!

      Reply
  4. Lura says

    January 21, 2015 at 4:47 am

    the ingredients states baking “soda” yet in the directions it says to add the baking “powder”. Please clarify which one is correct. Thanks!

    Reply
  5. angela says

    January 24, 2015 at 10:39 pm

    this works best with the full 2 tbsp of coconut flour&egg, and only 1/3 cup of mini chocolate chips.

    Reply
    • predominantlypaleo says

      January 24, 2015 at 10:41 pm

      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!

      Reply
      • angela says

        March 17, 2015 at 1:40 am

        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…)

        Reply
  6. margaret says

    February 24, 2015 at 6:28 pm

    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.

    Reply
    • predominantlypaleo says

      February 25, 2015 at 5:09 pm

      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!

      Reply
  7. Kathy Sembecos says

    April 12, 2015 at 12:42 am

    Hi,
    Ingredients state baking soda but in instructions, you mention baking powder. Which one should I use?
    Thanks,

    Reply
    • predominantlypaleo says

      April 14, 2015 at 11:29 pm

      Soda! Will correct now thanks!

      Reply
      • Kathy Sembecos says

        April 27, 2015 at 12:01 pm

        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!

        Reply
        • predominantlypaleo says

          May 1, 2015 at 1:16 am

          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!

          Reply
  8. michelle says

    November 8, 2017 at 8:12 pm

    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

    Reply
    • predominantlypaleo says

      November 9, 2017 at 7:56 pm

      That should work!

      Reply
  9. amy wright says

    May 22, 2019 at 10:16 pm

    Can I sub tapioca flour for the arrowroot?

    Reply
    • predominantlypaleo says

      June 25, 2019 at 11:35 pm

      That should work!

      Reply

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About

Jennifer is a wife and mother of 3 in pursuit of better health for her family.
After being gluten free for 4 years, and having a multitude of chronic health issues, she realized there was still too much processed “food” in her pantry and change was needed. Jennifer began feeding her family more meals from WHOLE foods and less from boxes. Her recipes are predominantly paleo, meaning they are free of grain, gluten, dairy, and refined sugar, but make allowances for a few treats and sweets. She believes food can be medicine when used appropriately and that a few changes now can equate to huge benefits later. Healthy food does not need to be flavorless and void of personality, which she aims to accomplish through her many recipes.

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