Sunflower Seed Butter Cookies with Chocolate Chips

Sunflower Seed Butter Cookies are dotted with chocolate chips and soooo delicious. Tips to make them vegan and free of peanut, soy, and dairy.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 10

Rest time 5

Total Time 25

Servings cookies

Calories 95kcal

½ cup vegan butter substitute softened (can use real butter or margarine)
½ cup sugar
½ cup brown sugar packed
½ cup sunflower seed butter
Egg replacer for the equivalent of 1 egg 1 teaspoon baking powder, 1 Tablespoon water, 1 Tablespoon vinegar or can use a regular egg
1 ½ cups unbleached all purpose flour
¾ teaspoon baking soda
½ teaspoon baking powder
½ cup mini chocolate chips

Heat oven to 375 degrees F.
Cream "butter", sugars and sunflower seed butter together, first by hand and then with an electric mixer for several minutes until the mixture is light and fluffy.
Combine and stir egg replacer ingredients in a separate bowl.
Add egg replacer to creamed "butter" mixture and stir to combine.
Add flour, baking soda and baking powder to creamed "butter" mixture and stir to combine.
Fold in chocolate chips.
Form dough into Tablespoon-sized balls and press to flatten.
If desired, use a fork to press down on the dough to make criss-cross indentations.
Line baking pan with parchment paper.
Bake for 8-10 minutes or until cookies just begin to brown. They will still be soft when removed from the oven.
Remove from oven and allow to cool on baking sheet for 5 more minutes.
Transfer to a cooling rack and allow to cool further.

Check all ingredients for food allergens.