I love oh she glows recipes and these cookies were created by her. I made a few changes to mine, but to see the original recipe go HERE.
These cookies are completely gluten, dairy and sugar free, vegan + damn tasty if I do say so myself.
For the wet ingredients:
1/2 cup sunflower seed butter (you can use almond butter)
1/4 cup plus 3 tablespoons Walden Farm's pancake syrup (sugar free)
3 tablespoons coconut oil
1/2 teaspoon pure vanilla extract
For the dry ingredients:
1/2 cup gluten-free rolled oats
1/4 cup plus 2 tablespoons gluten-free oat flour (blended the rolled oats in a blender)
1/4 cup arrowroot flour/starch
1/4 cup gluten free flour
1/2 teaspoon baking soda
1/2 teaspoon pink Himalayan salt
1 cup Lily's chocolate chips (stevia sweetened)
Preheat the oven to 350°F and line a large baking sheet with parchment paper.
In a large bowl, stir together the wet ingredients (almond butter, maple syrup, oil, and vanilla) until completely smooth.
Stir the dry ingredients (oats, oat flour, arrowroot, flour, baking soda, and salt) into the wet mixture, one by one, until thoroughly combined. The dough will be a bit wet/oily, but this is normal.
Set aside 3 tablespoons (for topping the cookie dough later), and stir the rest of the chocolate into the batter until combined.
Using a tbsp measure, scoop dough (3 tablespoons of dough per cookie). Add each onto the baking sheet.
Sprinkle the remaining 3 tablespoons of chocolate onto the tops of the cookie dough mounds, evenly distributed.
Bake for 9-10 minutes (9 minutes for gooey and soft cookies). If you prefer a crispy cookie, bake for about 11-12 minutes.
Cool the cookies for a few minutes. Dig in!
* It turns out that sunflowers—including the seeds—contain chlorophyll, also known as chlorogenic acid. This acid reacts with the baking powder/soda in a recipe when heated and once the product cools, it turns green.