I don’t make cookies all that often because I try to watch my carbs and sugars carefully. I also have poor self-control when it comes to sweet treats, so if they are not around I am not tempted to eat them. However, sometimes, either the occasion calls for some delicious cookies or I just REALLY want to eat them!
Since I have been on a Sunbutter kick these past few weeks, eating it in a variety of ways such as with blueberry jam on rice toasts, mixed into my yogurt for added protein, and in a smoothie with berries, I decided that the urge to make a Sunbutter cookie was just overwhelming me. So, this past weekend, I spent Saturday morning dreaming about peanut butter cookies with chocolate chips…gosh they are good. I searched online for ideas that were gluten free and vegan; lucky for me, I came upon Cearaskitchen.com which offered a flourless almond butter chocolate chunk cookie (by the way, she has a lot of fantastic looking recipes on her site, so feel free to check it out). I made a few changes to the recipe to suit my own needs and what I came up with was surprisingly delicious and easy. It took all my self-control to not eat the entire first dozen that I made in one day!
Thank goodness they have some nutritional benefits, otherwise I might feel really guilty after eating so many at once! These cookies are rich in iron (Teff), fiber (teff, millet, flax), protein (Sunbutter and flours), and are lower sugar. They do contain carbs, so if you’re watching your carbs, be aware these are not paleo. They are gluten free, dairy free, egg free, soy free, and can be nut free with a minor adjustment to one ingredient. I shared these with some friends and family the next day; they were a big hit – and they were all gone by the days’ end. This recipe will definitely be on the table next time company comes over!
- ¾ cup of unsalted, unsweetened Sunbutter (can use also peanut butter, cashew butter, almond butter)
- 1/3 cup of unsweetened applesauce
- 1 tsp of vanilla
- ¼ cup of Teff flour
- ¼ cup plus 1 Tbsp of millet flour
- 2 Tbsp of coconut sugar (can use evaporated cane sugar or brown sugar for nut free)
- ½ tsp of sea salt
- 1 Tbsp of flaxmeal
- 1 tsp of baking powder
- 1/3 cup of vegan mini chocolate chips
- Preheat your oven to 350 degrees.
- Prepare a large cookie sheet with a layer of foil and then parchment paper on top. No cooking spray is required.
- Place all dry ingredients into a bowl (flours, sugar, sea salt, flaxmeal, and baking powder).
- Add in your wet ingredients and stir with a rubber spatula until well combined (nut butter, applesauce, and vanilla). Your batter will be a rich, thick and creamy texture.
- Add in your chocolate chips, fold them in so they are well distributed throughout the batter.
- Using a mini ice cream scoop or cookie dough scoop, place balls of dough onto your prepared cookie sheet with at least ½ inch between them. You can leave them as balls and they will retain this general shape when baking. If you want them to be flat, you can press them down with either the flat side of a small dish or a large fork. I have made them both ways and it is really just a matter of shape preference. I think the ball shape is my favorite way.
- Bake in the oven at 350 degrees for 12-13 minutes on your center rack.
- Let them cool for a few minutes before indulging!
- These can be made with only the applesauce as the sweetener if you’re watching your added sugars. They still taste good, but not quite as sweet.
- If you don't like Teff flour, you can substitute Amaranth instead. The cookies have a slightly different flavor, but they are just as nutritious and the recipe is not compromised at all.