Sunflower Seed Butter and Chocolate Chip Cookies

Preparation info

  • Difficulty

    Easy

  • Makes about

    50

    cookies, plenty for sharing with family and friends

Appears in

Welcome to Claire's: 35 Years of Recipes and Reflections from the Landmark Vegetarian Restaurant

Welcome to Claire's

By Claire Criscuolo

Published 2014

  • About

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.

Ingredients

  • 1 cup trans fat-free buttery spread
  • cups organic granulated cane sugar
  • ¼ cup organic brown sugar, packed
  • 2 organic eggs or equivalent vegan egg substitute
  • 1 cup organic sunflower seed butter
  • 2 cups organic all-purpose unbleached flour
  • 1 tablespoon baking soda
  • ¼ teaspoon sea salt
  • 1 cup dark or dairy-free chocolate chips

Method

  1. 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.
  2. 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.
  3. 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.
  4. 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.