The following guest post is written by Jenn from One House Schoolroom and The Great Cloth Diaper Experiment.
Sunflower Seed Butter Chocolate Chip Cookies- YUMMY!!
As a family we have been eating Gluten-free for a while for health reasons. In that time, I have tried to find alternatives to some of our favorite gluten-filled goodies so my kiddos don't feel like they are missing out on the good stuff.
One of our family favorites are these yummy alternatives to the classic Peanut Butter cookie-the Sunflower Seed Butter Chocolate Chip Cookies!! And they are SO yummy.
Let me first address one question we get when we take these little goodies on the road and share them with friends. Most people wonder why we use Sunflower Seed Butter rather than peanut butter considering that peanut butter does not contain gluten. There are several reasons- the main reason is that peanuts contain a large amount of mold and mold and yeast in our bodies works together to create the health problems we are trying to avoid.
The good news is that after using sunflower seed butter for several months, I could not convince my kiddos to go back to peanut butter for anything. They are hooked- this stuff is good!! So- here's how we make these yummy little treats:
First- the ingredients:
(You might notice we have a slight
obsession fondness for Trader Joes!!)
1 3/4 cup Almond Flour
1 tsp. Sea Salt
1/2 tsp. Aluminum-free Baking Powder
1 cup Sunflower Seed Butter
3/4 cup Raw Honey
2 tbsp. Coconut Milk*
Lots of Chocolate Chips!!
* Please note that we have stopped using Coconut Milk since realizing that it contains Carrageenan- a potential carcinogenic ingredient. You can substitute any kind of milk here. I recommend unsweetened soy milk or goats milk.
Now for the mixing:
- In a small bowl, mix or sift together the flour, salt, and baking powder.
- In a larger bowl, mix together the sunflower seed butter, honey, and coconut milk.
- Gently mix the wet ingredients into the dry ingredients. Stir until well mixed.
- Add LOTS of Chocolate Chips- seriously as many as you want. Fold into mixture.
- If you notice the mixture is very stiff, you can add additional milk in 1/2 tsp. increments until you have a good consistency.
It should look something like this yummy goodness!!
Now for the fun:
Using your hands, make small- 1 inch- balls with the cookie dough mixture.
You have two choices at this point- you can leave them as yummy cookie balls (which my children prefer) or you can flatten them by using a fork to make a crisscross pattern on the top of the cookie (much like a standard peanut butter cookie).
Yes- my children do not like the "standard" and instead prefer cookie balls!!
Now you wait- but not for long:
Bake these little goodies at 350 for 6-12 minutes.
This makes between 12 and 18 cookies depending on their size.
This has to be the worst part of the whole experience - my children seriously beg me every time not to bake them-" just let's eat them now!!" LOL- my kiddos are so funny.
And for the reveal:
Yes- a bit anti-climatic considering they look identical to when I put them in the oven.
BUT- the yumminess abounds from these little yummy treats!!
Jenn Walden is a small town girl at heart who converted to a city living mom of three by way of life and circumstances. She and her husband, Chris, enjoy caring for their busy family, whose ages span from 9 months to 9 years old. Jenn's passions include homeschooling, writing, blogging, home-making and networking with moms from around the world. Jenn's heart is to encourage women to enjoy their lives right where they are- not striving to be perfect, but enjoying life for all that it offers. She is head blogger at One House Schoolroom and The Great Cloth Diaper Experiment. You can connect with Jenn on Google+, Twitter, Pinterest, and Facebook.