02 Oct Sun Butter Chocolate Chip Cookies
My sacred full moon ritual involved cookie baking and harvesting the goodies mother earth has gifted me this year. I’ve spent the day collecting seeds of flowers, onions, beans, digging out some potatoes, picking the last few babylike red tomatoes, and picking the fruits of my abundant pear tree. As the days are getting colder and cloudier, I feel more than ever drown in the kitchen and baking is giving me huge comfort and aromatherapy for free. Hopefully, you feel the same. These Sunflower seed butter chocolate cookies are gluten-free, plant-based, and refined sugar-free, soft, not super sweet, as all my dessert and snack creations.
total prep & bake 22 min
makes 8 large cookies
All you need
125g seed or nut butter of your choice, I’ll go with sunflower butter
1/4 cup (50g) coconut oil, melted
2 tbsp (30ml) plant milk, room temperature
Chia “egg” ingredients
1 tbsp chia flour or protein, or finely ground chia seeds
3 tbsp water
1/2 cup (70g) coconut sugar
1/2 cup (70g) flour, I prefer to use gluten-free oat flour
1/4 cup (15g) oat flakes
1/2 tsp baking powder
a pinch of salt
Sprinkle some magic
40-50g dark chocolate
How to make
Preheat oven to 180°C.
Start with the chia egg mixture. I prefer to use chia flour because it’s very fine therefore it absorbs the water in a few seconds. Add water gradually to the chia flour or finely ground chia seeds, whisk until smooth. Place in a bowl the wet ingredients seed or nut butter, melted coconut oil, plant milk, and mix gently with a wooden spoon.
In another bowl add all dry ingredients and mix well. Combine by adding the wet ingredient mixture to the dry ingredients. Mix. Add the roughly chopped dark chocolate pieces. Stir one more time.
Use a spoon or an ice cream scooper to divide to the dough into eight pieces – cookies. Place a non-stick baking sheet and place the cookies as widely apart as possible as they will double their dimension. Press gently with the back of a spoon. make sure chocolate chunks are present on each cookie. Adjust if needed or add extra chocolate.
Bake for 11 minutes. Place the tray in the middle of the oven on both dimensions, depending on your oven, your cookies might be ready in 1o minutes. I recommend to stay close and watch the last 2-3 minutes, to avoid burned top or edges. Ready cookies are soft while warm! Allow cooling on the tray for 5-10 min and transfer to a cooling rack once they are firm enough to be moved without to break.
You can store the Sun butter cookies in an airtight container or in the fridge for up to 4-5 days, or maybe longer…
Seed or nut butter substitute: use any seed or nut butter or a mix of anything you have in your pantry. My second choice would be a mix of hazelnut and cashew butter or simply almond butter.
Flour: feel free to use any flour, I really love oat flour for its aroma, rich flavor, and delicate fine texture, you know you can make your own oat flour by simply blending oat flakes, right?
Sweetener – you can use any sweetener you like, my preferred choice is coconut sugar as it adds a special sweetness and caramel flavor.
Size: could be made in 16 mini cookies, in this case, reduce the baking time to 8-9 minutes or so, depending on your oven.
I can’t wait to see your creations and inspirations.
Tag me on Instagram when you make it so I can celebrate with you!
Say hi to my furry friend, named Hinata or Kageyama, I can’t remember the name my daughter gave him…