With 1 bowl and 5 minutes prep, you can crank out a batch of these mouthwatering oil-free chocolate chip cookies! Vegan, grain-free & gluten-free, they are crunchy at the edges and soft at the center. YUM!
- 1/2 cup smooth nut or seed butter (see notes for options)
- 1/3 cup coconut sugar (see notes for options)
- 2 tablespoons water
- 1/2 teaspoon lemon juice or cider vinegar
- 1/2 teaspoon vanilla extract
- 1/4 cup sunflower seed flour or almond flour
- 3/4 teaspoon baking powder
- 1/3 cup semisweet chocolate chips (regular or miniature)
- Optional: sea salt flakes (fleur de sel)
- Preheat oven to 325F (160C). Line a large baking sheet with parchment paper.
- In a medium mixing bowl, combine the nut or seed butter, coconut sugar, water, lemon juice and vanilla, stirring until blended and smooth.
- Add the sunflower seed flour and baking powder to the bowl; stir until combined. Stir in the chocolate chips.
- Using a cookie scoop or tablespoon measure, scoop out tablespoon portions of cookie dough. Roll each portion into a ball and place 2 to 3 inches (5 to 7.5 cm) apart on the prepared baking sheet.
- With fingertips or palm, flatten each cookie into a round cookie shape about 1/4 inch thick (the cookies do not spread much as they bake). If desired, add a few sprinkles of sea salt flakes.
- Bake in the preheated oven for 10 to 14 minutes until golden brown and edges have a few cracks (the centers will still appear slightly underdone).
- Cool the cookies completely on the baking sheet before removing (they continue to bake–carryover heat–on the baking sheet; also, they can fall apart if moved while still warm).
Storage: Store the cookies in an airtight container in the refrigerator for 1 week or the freezer for up to 6 months.
Nut butter and seed butter options: consider using peanut butter, cashew butter, almond butter, or seed butters, such as my DIY pepita butter or sunflower seed butter. Note: If using sunflower seed butter, add an extra 1/2 teaspoon of lemon juice to prevent the greening effect that can occur with sunflower seeds.
Flour options: An equal amount (1/4 cup) of chickpea flour or oat flour can be used in place of the sunflower seed flour. 1 and 1/2 tablespoons of coconut flour can also be used. If you do not need the cookies to be gluten-free or grain-free, 1/4 cup of whole wheat, spelt, or all-purpose flour can be used.
- Category: Cookies
- Method: Baking
- Cuisine: American
- Serving Size: 1 cookie
- Calories: 122
- Sugar: 10.4 g
- Sodium: 63.8 mg
- Fat: 7.9 g
- Saturated Fat: 1.7 g
- Carbohydrates: 11.6 g
- Fiber: 1.7 g
- Protein: 2.9 g
- Cholesterol: 0 mg
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