Mildly spicy (the kids didn’t appreciate it!) and both gluten-free and vegan. Frozen, they taste even better!
Spicy Sunflower Chocolate Chip Cookies
- 1 cup SunButter Sunflower Seed Spread
- ¾ cup brown sugar, packed
- 1 Tbsp chili powder
- ¾ tsp baking soda
- Pinch fine sea salt
- 1½ tsp Ener-G Foods Egg Replacer
- 2 Tbsp warm water
- ¼ cup Semi Sweet Chocolate Chunks
Preheat oven to 350°, line two baking sheets with parchment paper.
Add warm water to Ener-G, stir till mixed.
Add sunflower butter, brown sugar, chili powder, baking soda and salt into a food processor bowl, pulse to mix. Add in Ener-G mix, process until smooth. Add in chocolate, pulse till mixed in.
Scoop heaping Tablespoon balls, roll with hands to smooth, lay on baking sheets. Press gently with fork tines, making a hash tag. Bake for 10 minutes. Let cool fully on tray before moving, the cookies are fragile when warm.
Store in freezer or refrigerator.
Makes about 20 cookies.