In planning a kid’s birthday party, baking for a school fundraiser or even just packing lunches, you’ve become much more conscientious of common food allergies. Peanuts and gluten may be the worst offenders (and the ones you hear about the most), but there are a few other common allergens that could turn a simple chocolate chip treat into a complete cookie monster. That’s why this recipe aims to please all sensitivities, intolerances and taste buds by leaving out dairy, eggs, soy, gluten and – the most important – peanuts.
½ cup creamy sunflower seed butter
¼ cup coconut palm sugar
3 Tbsp. oat flour
3 Tbsp. mini vegan chocolate chips
2 Tbsp. unsweetened applesauce
1 tsp. vanilla extract
¾ tsp. baking powder
¼ tsp. xanthan gum (optional, but it makes cookies less crumbly)
1/8 tsp. sea salt
- Preheat oven to 350 degrees F.
- In a small bowl, add sugar, flour, baking powder, xanthan gum and sea salt. Whisk until combined.
- In a separate bowl, stir together sunflower seed butter, applesauce and vanilla.
- Add dry ingredients to wet and mix until well combined. Stir in chocolate chips.
- Scoop out about 2 tablespoons of cookie dough and place on a parchment paper-lined baking sheet. Press down to flatten cookies.
- Bake for 8-10 minutes, or until golden and slightly crisp around the edges.
- Once baked, allow the cookies to rest on the hot pan for a few minutes before transferring to a cooling rack. Let the masses grab and grub!