Chocolate Chip Sunbutter Cookies
A gluten-free, allergy-friendly recipe for Chocolate Chip Sunbutter cookies, made with oat flour, sunflower butter, oil
- Serves: 18 persons
- 1cup old fashioned rolled oats, OR oat flour
- 1cup sunflower butter
- ½cup packed brown sugar
- ½cup granulated sugar
- ¾teaspoon baking powder
- ⅛teaspoon fine sea or kosher salt
- 1large egg
- 2tablespoons neutral-flavored oil, such as sunflower or canola
- 1teaspoon pure vanilla extract
- ½cup mini semisweet chocolate chips
Step 1Gather the ingredients.
Step 2Preheat the oven to 350 F.
Step 3Line 2 large, rimmed baking sheets with parchment paper .
Step 4Place the oats, if using, in a blender or food processor. Pulse several times until you have a fine, flour-like powder.
Step 5In a large bowl, mix together the sunflower butter, brown sugar, and granulated sugar.
Step 6Add the oat flour, baking powder, and salt, and mix well.
Step 7Add the egg, oil, and vanilla extract, and stir until well combined.
Step 8Fold in the chocolate chips.
Step 9Drop the cookie dough by teaspoonfuls onto the prepared baking sheets, leaving about an inch between cookies. If desired, press a fork into the top of each to create a crosshatch pattern.
Step 10Bake in the preheated oven for 12 to 14 minutes, or until the cookies begin to firm, the tops look dry, and the bottoms are golden.
Step 11Remove from the oven and allow the cookies to rest on the baking sheet for 5 minutes before transferring them carefully with a spatula to cooling racks. (The cookies are delicate straight out of the oven; letting them rest gives them a chance to firm up and makes them less prone to breakage.)
Step 12Serve and enjoy.