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Chocolate Chip Sun Butter cookies




Source of Recipe


Jenn McCormick


Recipe Introduction


I got the original recipe from Karina's Kitchen, Gluten Free Goddess's blog. But I made some modifications and here is my modified recipe. I didn't use organic ingredients because I didn't have any on hand, but the next time, I probably would.


List of Ingredients




1 cup sunflower butter, stirred
1 cup light brown sugar, packed
1 egg, beaten
1/2 teaspoon vanilla extract (make sure it's GF!!!; most commercial vanilla extracts have gluten in them)
1 teaspoon aluminum free baking soda
1/3 cup GFCFSF chocolate chips (I used Enjoy Life brand chocolate chips)
1 tablespoon cf milk (we had sweetened original hemp milk, so that's what I used, use whatever dairy-free alternative you use)
1 tablespoon of ground milled flax seed
1/3 cup of granulated sugar in a bowl
A small pinch of sea salt

Recipe



Pre-heat oven to 350 degrees Fahrenheit.

Combine the sunflower butter, light brown sugar and beaten egg in a mixing bowl.

Add vanilla, baking soda and salt; mix well with a wooden spoon.

Cover batter mixture and set in refridgerator for 1 hour to allow the mixture to firm up a bit.

Pull off pieces of the dough with oiled hands and roll into 1-inch balls.

Roll each ball in granulated sugar and place the balls on a foil-lined or parchment-lined baking sheet.

Using a fork, press the balls slightly to make a criss cross pattern making the cookies roughly 1 1/2 inches.

Bake for 9-11 minutes or until cookies are brown on the edges.

Let set for 5 minutes, then remove to cooling racks to completely cool.