Here is a kid and classroom friendly treat that is sure to satisfy any sweet tooth. The sunflower seed butter paired with chocolate chips creates a chewy, rich-tasting cookie. I have made these with both peanut butter and sunflower seed butter, and I could hardly taste a difference. These are the perfect cookies to pack for a lunchbox treat, or a classroom celebration.
Sunflower Chocolate Chip Cookies
1 cup cane sugar (organic, if possible)
1/2 cup sunflower seed butter (I use the organic Sunbutter brand)
1/2 cup room temperature butter (organic, if possible)
1 farm fresh egg
1 teaspoon pure vanilla
2 1/2 cups gluten-free flour mix, or
3/4 cup and 1 tablespoon brown or white rice flour (I like Bob’s Red Mill or Silver Hills),
3/4 cup and 1 tablespoon tapioca flour (I like Bob’s Red Mill or Westpoint Naturals),
3/4 cup and 1 tablespoon organic, non-GMO cornstarch (I like Baker’s Supply House),
2 teaspoons zanthan gum (Again, Bob’s or Westpoint)
1 1/2 teaspoons GF baking powder (I like Westpoint Naturals)
1/2 teaspoon sea salt
1/2 cup chocolate chips (organic, fair trade, if possible)
Combine butter, sunflower seed butter and sugar in a bowl and beat (with a stand or hand mixer) until fluffy.
Add egg and vanilla, and beat until incorporated.
Add dry ingredients, except chocolate chips, and beat until combined.
Fold in chocolate chips.
Chill dough for approx. 30 minutes.
Preheat oven to 350 degrees.
Roll dough into 2 inch round balls.
Flatten the balls with a fork if desired.
Bake for approx. 10 minutes or until slightly golden and cracked.
Makes approx. 30 cookies.