Sunday, September 8, 2013

Nut and Grain-Free Sunbutter Cookies

So many of you know and love (if the latter declaration isn't too bold) me for my various breakfast cookie recipes. I wanted to throw a bone to those who can't or won't do nuts. Some of my nut-free followers have made the breakfast cookie recipe(s) with sunflower seed butter, but then lamented the fact that their cookies turned green.

Baking with sunbutter is tricky, as the chlorophyll in the sunflower seeds reacts to baking soda and powder. Although your cookies will be pretty when first baked, by the next day or two they will be a rather startling shade of green. The reaction is totally harmless, but understandably you might not want to serve green cookies to guests!

I have had some luck adding a little lemon juice to recipes to counter the reaction, but wanted to present a simple cookie recipe that is nut-free and doesn't require bells and whistles.

These are like a nut-free version of traditional peanut butter cookies. The chocolate chips are totally optional; I whipped them up for the caveman's son, who is allergic to nuts and loves chocolate chip cookies.

I actually find these a little too sweet for my own taste buds, but then again I wasn't making them to please my palate. You could always use less added sweetener, and experiment with raw honey or maple syrup (but I like how granular works best here).

Be sure to buy organic sunbutter, which has no added sweetener.
Nut and Grain-Free Sunbutter Cookies

1 cup organic sunbutter
3/4 cup palm sugar
1 egg
1 tbs. grass-fed butter or coconut oil, soft
1/2-3/4 cup dairy-free chocolate chips

Preheat oven to 350. Line a baking sheet with a Silpat or parchment paper.

Combine sunbutter through butter in a stand mixer until smooth. Stir in chips. Scoop by generous tbs. onto baking sheet and bake at 350 for 10 minutes or until golden.

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