Oatmeal Chocolate Chip Sunflower Cookies

Do you find that current recipes are often listed by what they NOT contain more so than what they do? Perhaps our reality that includes a diversity of food intolerance, allergies and avoidance have led to the plethora of recipe titles beginning with “non” or “free of.”

We took a refreshing concept and listed this recipe by ingredients, even though it was tempting to follow the trend. The title would have gone something like this: Gluten-Free Vegan and Nut-Free Cookies.

Dissect the tile and you’re left with only one hint as to what the recipe is for: cookies! Instead, let’s approach it by what makes this cookie so incredibly mouthwatering and delicious! It is made with oat flour instead of white flour. This swap yields more fiber and a lower glycemic index. We chose our Once Again Sunflower Seed Butter to add flavor, texture, and nutrients such as protein and healthy fats. When you choose our sunflower seed butter over our other nut butters, it allows for all of those with nut allergies to participate in devouring these treats! It’s amazing, but you can forget about eggs and milk which are habitually present in cookies. The binding power of the sunflower seed butter along with the fat content of the coconut oil is just what we need for a crunchy- on- the- outside and soft- on -the- inside masterpiece of a cookie.

Focus on positive ingredients instead of the negative ones! That’s good advice for all things in life; and in this case, for our cookie recipe, too. We all agree, we much prefer to bake Oatmeal Chocolate Chip Sunflower cookies than the alternative with a non-inclusive title.

Here are a few baking tips before you rush over to the kitchen. Notice the lemon juice as an ingredient in this cookie, unusual but so very important for this recipe. Sunflower seed butter naturally contains chlorophyll which is completely harmless; however, it reacts with the baking soda and may turn your cookies a dark green color as they cool. They are still completely safe to eat, but to keep the nice golden-brown color, the lemon juice brings the pH back up on the dough and balances out the baking soda. This chemical reaction prevents the cookies from turning green. This is a good note for any time you bake with Sunflower Seed Butter! Make sure you don’t skip the acidic solution (often lemon juice or vinegar) and don’t increase the baking soda.

Lastly, always work with room temperature coconut oil so that it is in its liquid state and much easier to mix with the other ingredients. This means all ingredients that will encounter the coconut oil must also be at room temperature. That’s it! Go ahead and proceed to bake. After you do, come back and rate our recipe, please! There are five empty stars right under the recipe title below. Fill in how many stars you want to give to these marvelous goodies.

 

Oatmeal Chocolate Chip Sunflower Cookies

These cookies are gluten free, vegan and nut free! A perfect treat for a party where you may have guests with allergies. Delicious and nutritious made with fiber rich oats.

Course Dessert
Cuisine Gluten free, nut free, vegan
Keyword chocolate chip, cookie, gluten free, sunflower seed butter, vegan
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 12 cookies
Author Carolina Jantac, MS, RD, LD

Ingredients

  • ¼ cup of coconut oil
  • ¼ cup of maple syrup
  • ¼ cup of Once Again Lightly Sweetened Sunflower Seed Butter
  • 1 teaspoon of vanilla
  • ½ teaspoon of lemon juice
  • ½ teaspoon of cinnamon optional
  • ½ cup of oats
  • ¾ cup of oat flour
  • ½ tsp of baking soda
  • ½ cup of dark chocolate chips optional

Instructions

  1. Start in a medium bowl, thoroughly mix coconut oil, syrup, and sunflower seed butter.
  2. Now add vanilla, lemon juice, and cinnamon. Slowly add in the oat flour and baking soda while mixing all with a spoon until a thick dough is formed.
  3. To finish up, add in the chocolate chips and rolled oats.
  4. Using a tablespoon, drop dollops onto a cookie sheet, and this should make about 12 cookies.
  5. Place in an oven pre-heated to 350 degrees Fahrenheit for 10 to 15 minutes. Remove cookies from oven; let cool and enjoy! Store in a plastic sealed container for up to four days.

Recipe Notes

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