Chocolate Chip Sunbutter Cookies
A gluten-free, allergy-friendly recipe for Chocolate Chip Sunbutter cookies, made with oat flour, sunflower butter, oil
- Preparation:
- Cooking:
- Total:
- Serves: 18 persons
Ingredients
- 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
Instructions
Step 1
Gather the ingredients.Step 2
Preheat the oven to 350 F.Step 3
Line 2 large, rimmed baking sheets with parchment paper .Step 4
Place the oats, if using, in a blender or food processor. Pulse several times until you have a fine, flour-like powder.Step 5
In a large bowl, mix together the sunflower butter, brown sugar, and granulated sugar.Step 6
Add the oat flour, baking powder, and salt, and mix well.Step 7
Add the egg, oil, and vanilla extract, and stir until well combined.Step 8
Fold in the chocolate chips.Step 9
Drop 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 10
Bake 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 11
Remove 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 12
Serve and enjoy.