BAKE: 8–10 minutes
MAKES 24 COOKIES.
These simple cookies are thick, brownie-like and loaded with chocolate chips. Sweetened with coconut sugar and free of grains, dairy, nuts and peanuts, they’re the ultimate grain-free cookie. Store cookies in an airtight container at room temperature up to 4 days. For best results, do not replace the egg in this recipe.
1 cup creamy sunflower seed butter
1/2 cup coconut sugar (or light brown sugar)
1 large egg, room temperature
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 cup gluten-free, dairy-free chocolate chips or 4-6 ounces chopped chocolate
1. Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
2. In a medium mixing bowl, combine sunflower seed butter, coconut sugar and egg.
3. Add cocoa powder and baking soda and mix until incorporated. Depending on how thick your sunflower seed butter is, you may need to work the dough with your hands.
4. Add chocolate chips and work them into the dough until evenly incorporated. Note: Dough will be naturally oily from the sunflower seed butter.
5. Form dough into 24 small balls. Arrange 12 dough balls on prepared cookie sheet, 2 inches apart. Press down lightly on each cookie to form a circle.
6. Place in preheated oven and bake 8 to 10 minutes or until set. Remove from oven and gently slide parchment paper onto the counter. Let cookies cool completely before removing from parchment paper.
7. Line baking sheet with new parchment paper. Arrange remaining 12 dough balls on cookie sheet, 2 inches apart. Press down lightly on each cookie to form a circle.
8. Place in preheated oven and bake 8 to 10 minutes or until set. Remove from oven and gently slide parchment paper onto the counter. Let cookies cool completely before removing from parchment paper.
Each cookie contains 96 calories, 6g total fat, 1g saturated fat, 0g trans fat, 8mg cholesterol, 55mg sodium, 10g carbohydrate, 1g fiber, 4g sugars, 3g protein, 5Est GL.
Gluten-Free Cookie Tips
For best results:
Line the cookie sheet. Use parchment paper or a silicone baking mat. These work better for baking cookies than greasing the pan.
Cream the butter and sugar. Beating them on high speed for 1 to 2 minutes after they’re combined produces airier cookies.
Measure ingredients accurately. Spoon the flour into the appropriate measuring cup and level it with a knife. Don’t scoop.
Use large, room-temperature eggs. Bring refrigerated eggs to room temperature quickly by placing them in warm water while you read through the recipe and assemble your ingredients.
Don’t overbake the cookies. They continue to bake for 1 to 2 minutes after they’re removed from the oven. For softer, chewier cookies, bake them the shorter time allotted. For crispier cookies, bake them longer.
Contributor Chrystal Carver is a gluten-free food blogger and author of Sweet & Simple Gluten-Free Baking: Irresistible Classics in 10 Ingredients or Less.