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:

  1. Prepare for Baking: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. Combine the Ingredients: In a medium bowl, combine the sunflower seed flour, sugar or substitute, and baking powder.
  3. Add Wet Ingredients: Add the egg and vanilla extract to the dry ingredients. Mix thoroughly until a dough forms.
  4. Fold in Chocolate Chips: Gently fold in the sugar-free chocolate chips.
  5. 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.
  6. 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.