Sunflower Seed Chocolate Chip Cookies (Vegan, Oil-free)
Fudge-y vegan sunflower seed chocolate chip cookies are easy, inexpensive & amazing! They are oil-free, gluten-free, grain-free & flourless.
Servings: 16
Ingredients
- 1 15- oz 425 g can chickpeas, rinsed and drained (about 1.5 cups)
- 2/3 cup 160 g sunflower seed butter (see notes for my easy homemade version)
- 1/4 cup 48 g coconut sugar (see notes for options)
- 1 tablespoon 15 mL water
- 1 teaspoon 5 mL vanilla extract
- 1/4 teaspoon baking soda
- 1/2 cup 85 g semisweet chocolate chips
Instructions
- Preheat the oven to 350F (180C). Line a large baking sheet with parchment paper.
- In a food processor, process, the drained chickpeas, sunflower seed butter, coconut sugar, water, vanilla and baking soda until blended into a smooth cookies dough (stop several times to scrape the sides of the processor bowl).
- Add the chocolate chips to the dough (either add while in the food processor--pulse a few time to incorporate) or transfer to a bowl and stir in the chips.
- Portion the dough into 16 equal amount ( I use a medium cookie scoop (#40) or a tablespoon measure. Roll into balls and then flatten into disks, Place the disks on the prepared baking sheet, spacing 2 inches (5 cm) apart.
- Bake in the preheated oven for 9 to 12 minutes until the surface of the cookies appears dry. Cool 10 minutes on the baking sheet.
- Use a spatula to transfer the cookies to a cooling rack. Cool completely.
Notes
Storage: Store the cooled cookies in an airtight container at cool room temperature for 2 days, the refrigerator for 1 week, or the freezer for up to 6 months.
Easy DIY Sunflower Seed Butter: Make sunflower seed butter for a fraction of the cost, with ease, using my DIY Sunflower Seed Butter Recipe!
Sunflower seed butter options: Any other nut butter (e.g., peanut butter, cashew butter, almond butter) can be used in place of the sunflower seed butter. Or sub the sunflower seed butter with my Easy Pepita (Pumpkin Seed) Butter.
Use homemade cooked chickpeas: You can use homemade chickpeas. You will need approximately 1 and 1/2 cups of cooked, cooled chickpeas.
Substitutes for chocolate chips:
- An equal amount of raisins or chopped dried fruit can be used in place of the chocolate chips.
- For crunchy cookies, swap the chocolate chips for an equal amount of roasted sunflower seeds. Delicious!
- An equal amount of carob chips can also be used to replace the chocolate chips.
- If you do not want to add chocolate chips, you can always leave them out. The cookies are wonderful without them, too.
Nutrition
Serving: 1cookie | Calories: 127kcal | Carbohydrates: 13g | Protein: 4g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Sodium: 73mg | Fiber: 2g | Sugar: 7g