
Sunflower Seed Chocolate Chip Cookies
Yields: Approximately 12 cookies Prep time: 10 minutes Cook time: 10-12 minutes
Ingredients:
- 1 ¾ cups sunflower seed flour
- 1 large egg, at room temperature
- ½ cup granular sugar or substitute (erythritol, monk fruit, etc.)
- ½ teaspoon baking powder
- 1 tablespoon vanilla extract
- ½ cup chocolate chips
Instructions:
- Prepare for Baking: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Combine the Ingredients: In a medium bowl, combine the sunflower seed flour, sugar or substitute, and baking powder.
- Add Wet Ingredients: Add the egg and vanilla extract to the dry ingredients. Mix thoroughly until a dough forms.
- Fold in Chocolate Chips: Gently fold in the sugar-free chocolate chips.
- Shape the Cookies: Using your hands, roll the dough into walnut-sized balls. Place them on the prepared baking sheet, leaving about 2 inches between each cookie to allow for spreading. Lightly flatten each ball into a cookie shape.
- Bake to Perfection: Bake for 10-12 minutes, or until the cookies are firm to the touch and lightly golden around the edges.
Cooling Time: Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes. Then, transfer them to a wire rack to cool completely.
Nutrition:
- Serving Size: 1 Cookie
- Calories: Approximately 160-180
- Fat: Approximately 13-15 grams
- Carbohydrates: Approximately 6-8 grams
- Net Carbs: Approximately 2-3 grams (Carbs minus Fiber)
- Protein: Approximately 4-6 grams
- Fiber: Approximately 4-6 grams
- Sugar: 0 grams (if using sugar substitute)
Tips for Success:
- Ensure your egg is at room temperature for better mixing.
- Monitor the baking time closely, as sunflower seed flour can brown quickly.
- For a chewier cookie, slightly underbake them.
- Store cooled cookies in an airtight container.