These cookies look like regular old chocolate chip cookies until you take a bite and see what’s inside! They make every day fun but especially on St. Patty’s Day. The sunflower seed butter used in the batter reacts with the baking soda in the baking process to make a vivid green color. These cookies have it all- they are tasty, gluten free, have chocolate chips, and a fun surprise in the center. Your kids will thank you for making these!
1 cup sunflower seed butter (make sure it is pure sunflower seed- click here to find the one I use)
1/4 cup palm shortening
1/3 cup maple syrup
1 tbsp vanilla
1/2 cup almond flour
2 tbsp coconut flour
1 tsp baking soda
1 tsp sea salt
1/3 cup chocolate chips (click here to find the ones I use)
Preheat the oven to 350 degrees. Line a cookie sheet with parchment paper. Begin by mixing the sunflower seed butter and palm shortening with a hand held mixer/stand mixer using a large bowl.
Once the two are creamed together, mix in the maple syrup and vanilla. Whisk the 2 eggs in a separate bowl and add them into the batter. Turn up the speed on the mixer to high to help incorporate the eggs- it will look like a hot mess but it will cream back together after about 15 seconds.
In a separate small bowl mix together all the dry ingredients (minus the chocolate chips). Add to the batter and mix together for another 30 seconds. Once completely incorporated, add in the chocolate chips. It is completely normal for the shortening to not fully break down–you will see small white dots in the batter. It will melt down as it cooks.
Using a measuring spoon drop 1 heaping tablespoon of cookie dough out per cookie.
Bake for 15 minutes. Makes 2 dozen cookies–with a twist.
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