We are peanut-free at Claire’s because we have several children who are very allergic. These cookies make being peanut-free easier—they’re quite delicious.
1cuptrans fat-free buttery spread
1¾cupsorganic granulated cane sugar
¼cuporganic brown sugar, packed
2organic eggs or equivalent vegan egg substitute
1cuporganic sunflower seed butter
2cupsorganic all-purpose unbleached flour
1cupdark or dairy-free chocolate chips
Center the oven rack, then preheat the oven to 350°F. Line two cookie sheets with parchment paper or spray them with organic nonstick baking spray.
Measure the buttery spread into a large bowl. Using a hand mixer set at medium speed, mix for about 30 seconds until creamy. Add the granulated and brown sugars and the eggs or their equivalent. Mix on medium speed for about 30 seconds until thoroughly combined, stopping once or twice to scrape the sides of the bowl with a rubber spatula. Add the sunflower seed butter. Mix at medium speed for about 30 seconds, until smooth, stopping once or twice to scrape the sides of the bowl.
Into a separate bowl, measure the flour, baking soda, and sea salt, then whisk to blend. Add this dry mix to the creamed mixture all at once. Using a large spoon, stir to combine, or use a hand mixer first on low speed to mix in the dry ingredients, then on medium speed for about a minute to combine, stopping once or twice to scrape the sides of the bowl. Stir in the chocolate chips.
Roll heaping tablespoons of the batter into balls and arrange them in three rows of four on the prepared cookie sheets, leaving space between cookies to allow for spreading. Bake in the preheated oven for about 17 minutes, until set. Remove from the oven and let cool for about 5 minutes (cookies will be very soft and fragile) before transferring to a platter using a spatula. Let cool for another 20 minutes, until firm, before storing in a covered container. They will keep fresh for up to 4 days.