It’s hard to believe Fall will be here in a few days! It’s been cooler though, so the freezer is getting a few treats here and there tucked in for school lunches 🙂 Makes life a lot easier when getting them out the door in the morning!
Sunbutter Chocolate Chip Cookies
- ½ cup SunButter Natural Sunflower Seed Spread
- 1 cup granulated sugar
- 1 tsp pure vanilla extract
- 1 Tbsp ground flaxseed meal
- 3 Tbsp warm water
- 1 cup + 2 Tbsp all-purpose flour
- ½ tsp baking powder
- Pinch fine sea salt
- 3 Tbsp non-dairy milk (coconut works well)
- 1 cup semi-sweet chocolate chips
Preheat oven to 375°, line 2 baking sheets with parchment paper.
Whisk water and flaxseed meal together, let rest for 15 minutes.
Meanwhile, cream together Sunbutter and sugar together in a large mixing bowl. Beat in vanilla and flaxseed mixture.
Add in flour, baking powder and salt, stirring till mixed. Add in milk 1 Tablespoon at a time, until the dough is fully mixed and smooth. Stir ion chocolate chips.
Drop by balls, using a 1 Tablespoon disher, 12 per sheet. Bake for 10 to 13 minutes, until lightly browned on the edges (the center will look under baked). Let rest for 10 minutes, then transfer to cooling rack. Let cool completely before eating.
Makes 24 cookies.