Oatmeal Chocolate Chip Sunflower Cookies

by Carolina Jantac, MS, RD, LD
Yum

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 Oatmeal Chocolate Chip Sunflower Cookies 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 Oatmeal Chocolate Chip Sunflower Cookies recipe, 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.

Looking for other recipes with sunflower seed butter? Try our Sunflower Muffins!

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