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Dec
31
2010

“Nut” Butter Chocolate Chip Cookies, Allergen Friendly

Gluten Free Nut Butter Cookies

I know Nut Butter Cookies are not anything new to the blogging world. But, these are not your typical Nut Butter Cookies.  Made with Sunflower Seed Butter, buckwheat flour, flax meal, ground chia seeds, and allergen-friendly chocolate chips (if you so choose), these cookies are gluten-free, grain-free, egg-free, corn-free, and dairy-free (if you ignore the Hershey’s Kisses that my son insisted on for the picture below and  you use Vegan chocolate instead).  And, these are actually…(gasp) healthy!! And get ready for this…delicious!!

I have a secret addiction to these. I store them in the freezer because, as some of you may remember from a previous chocolate chip cookie post, I love hard frozen chunks of chocolate when I eat my cookies.  I also store them in the freezer to hide them from the hubby and the boys.  Otherwise I find this….

Allergen Free Nut Butter Cookies

Notice that there is no head in this photo. He is actually ducking under the counter to swipe this.

For the males in this house, as long as it is out of sight, it is out of mind. Forgotten. Unfortunately, that does not hold true for me. Once I place those goodies in that freezer, it is as if they suddenly gain a voice of their own and are calling out to me. Shouting, really. I cannot forget. I wish I had that part of the male mind. I am not kidding.

So today, as my last post of 2010, I will share with you my recipe for a batch of cookies that will leave you not feeling so guilty about your secret sweet indulgence.

And while I have enjoyed every second of this last week spending time with my family and staying relatively tech-free, I will be back and blogging with gusto in 2011 (hard to believe that the new year is only a day away).

Until then, I wish all of you a safe, fun, and trouble-free New Year! I hope you spend it in what you deem to be the perfect way!

We will be spending our New Year’s Day the way we do every year. With family and close friends. With my Carne Asada Tortilla soup (next blog post). In our Pajamas. With a fire. And with Football. We cannot wait.

May the dawning of this New Year, fill your heart with new hopes, open up new horizons and bring for you promises of brighter tomorrows. Happy New Year to you all!

Gluten Free Nut Butter Blossoms

This above version is NOT Dairy-free, but my son insisted on the Hershey's Kisses for the photo.

“Nut” Butter Chocolate Chip Cookies

Gluten-Free, Dairy-Free, Egg-Free, Nut-Free, Corn-Free, Grain-Free

Ingredients:

  • 1 Tbsp Flax Meal OR Ground Chia Seeds
  • 3 Tbsp HOT (almost boiling) water
  • 1/3 cup Coconut Oil OR Canola Oil, preferably Organic and Unrefined
  • 1 cup Brown Sugar OR Organic Coconut Palm Sugar
  • 1/2 cup Sunflower Seed Butter, ROOM TEMPERATURE
  • 1/2 tsp Vanilla Extract
  • 1/2 cup Flax Meal
  • 1/2 cup Ground Chia Seeds OR more Flax Meal
  • 1/4 cup Buckwheat Flour (Buckwheat is actually a fruit seed, not a grain)
  • 1 tsp Baking Soda
  • 1/4 tsp Sea Salt, fine
  • 1/4 tsp Ground Cinnamon
  • 1/2 cup Allergen Friendly Semi-Sweet Chocolate Chips, such as Enjoy Life or Tropical Source

Directions:

1. In a small bowl, whisk together the 1 Tbsp Flax Meal or Ground Chia with the HOT (almost boiling) water and let it sit for about 5 minutes until it has “gelled”.

2.  In a medium bowl, add the “gelled” flax (or chia) mixture,  the coconut (or canola) oil, and the sugar.  Mix/beat until well combined.  Then add in the room temperature Sunflower Seed Butter and continue mixing until well combined.

3. In another medium bowl, whisk together: the 1/2 cup flax meal, 1/2 cup ground chia seeds (or more flax meal), the buckwheat flour, the baking soda, salt, and cinnamon.  Whisk until light and well combined.

4.  Add the mixed dry ingredients to the wet ingredients and combine.  You will most likely need to get in there with your hands and really mix it since this is a little thicker than a normal cookie batter.  Add in your chocolate chips at this point.

5.  Once well combined (hand method is really best for mixing these), roll cookies into 1 inch balls and place on your cookie sheet evenly spaced, flattening slightly with hands.  Preheat oven to 350 degrees.  Place the cookie sheet (and any remaining dough that you have not yet rolled) into the refrigerator for about 20 minutes.  This keeps the cookies nice and formed and prevents spreading. Do this for each sheet of cookies that you make.

6.  Bake in a 350 degree oven for 11-12 minutes.  After a couple of minutes, remove cookies to a rack to finish cooling.  Enjoy!

**Note: You can also turn these into blossom cookies by not putting the chocolate chips into the batter and instead pressing your chocolate in the center of your cookie while they are still hot.

HAPPY NEW YEAR’S TO ALL OF YOU! THERE WILL BE FUN THINGS HAPPENING HERE AND IN THE ALLERGY FRIENDLY COMMUNITY IN 2011! I CANNOT WAIT…..

This post is linked to:

Monday Mania at The Healthy Home Economist

My Meatless Mondays at My Sweet and Savory

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