Kosher Status: Pareve
Whether you're contending with food allergies, or are looking for lunchbox treats that are safe to send to your kids' nut-free schools or camps, it helps to have a gluten-free, allergy-friendly cookie recipe in your arsenal. These Chocolate Chip Sunbutter Cookies are not only delicious, they're also wheat-, dairy-, peanut- and tree nut-free, too. Best of all, they don't require hard-to-find ingredients. Whole grain oats are blitzed in the blender to made a wholesome flour substitute, while sunflower butter adds a protein boost -- and great flavor. Using mini chocolate chips works best with the dough, and ensures that you'll get a hit of chocolate in every bite.
Allergy-Friendly Baking Tips:
- If you need to make this recipe egg-free as well, mix 1 tablespoon of flaxseed meal with 3 tablespoons of water, and use in place of the egg.
- While less common than nut allergies, sunflower seed allergies are not unheard of. If you are cooking for someone with food allergies, be sure to disclose all ingredients, and take extra care to avoid cross-contamination.
- From an allergy-friendly perspective, not all sunflower butters are created equal. Sunbutter is one kosher-certified brand that is made in a dedicated peanut-, tree nut-, and soy-free facility. If allergies are concern, be aware that some brands process their sunflower butter in the same facility, or on the same product lines, as other nut butters. Always contact the company first to find out if cross-contamination is a possibility.
- If you have a wheat allergy, celiac disease, or gluten sensitivity, look for oats that are certified gluten-free.
- Chocolate often contains hidden allergens. Enjoy Life and California Gourmet are two kosher brands that are soy-, gluten-, nut-, and dairy-free.
- 1 cup old fashioned rolled oats, OR oat flour
- 1 cup sunflower butter
- 1/2 cup packed brown sugar
- 1/2 cup granulated sugar
- 3/4 teaspoon baking powder
- 1/8 teaspoon fine sea or kosher salt
- 1 large egg
- 2 tablespoons neutral flavored oil, such as sunflower or canola
- 1 teaspoon pure vanilla extract
- 1/2 cup mini semisweet chocolate chips
1. Preheat the oven to 350 F. Line two large, rimmed baking sheets with parchment paper. Place the oats, if using, in a blender or food processor. Pulse several times until you have a fine, flour-like powder.
2. In a large bowl, mix together the sunflower butter, brown sugar, and granulated sugar. Add the oat flour, baking powder, and salt, and mix well. Add the egg, oil, and vanilla extract, and stir until well combined.
Fold in the chocolate chips.
3. Drop the cookie dough by teaspoonfuls onto the prepared baking sheets, leaving about an inch between cookies. If desired, press a fork into the top of each to create a crosshatch pattern. Bake in the preheated oven for 12 to 14 minutes, or until the cookies begin to firm, the tops look dry, and the bottoms are golden.
4. Remove from the oven and allow the cookies to rest on the baking sheet for five minutes before transferring them carefully with a spatula to cooling racks. (The cookies are delicate straight out of the oven; letting them rest gives them a chance to firm up, and makes them less prone to breakage.) Store in an airtight container at room temperature for up to a week, or in the freezer for up to 3 months.