Seed Butter Cookies
I am always trying to make a healthier treat for my kiddos (and myself). Let’s face it, sometimes we just need a cookie! This year, the kids have also been working so hard on their swimming that I feel they needed a healthy treat that would provide some extra protein. Given that we have nut allergies in our house I have been experimenting with sunflower “butter”. The goal was to make a protein packed cookie that is top 8 allergen free, but also soft. Lets be honest, nut free, dairy free, egg free and gluten free cookies are NOT known to be soft and moist. So, to make these soft baked cookies took a great deal of experimenting to get it just right for everyone. After a week of experimenting, I think these will hit the spot. These cookies make a great “on the go” snack for work, school, camp or any sports practice that you may wind up at. Enjoy it with or without chocolate chips!
Seed Butter Cookies Recipe
- 1/4 cup of unsweetened seed butter
- 4 teaspoons of organic maple or coconut syrup (non-vegans can use honey)
- 1/2 teaspoon of vanilla extract
- 1/4 teaspoon of ground cinnamon
- 2 tablespoons of chia seeds
- 1/2 cup of warm water
- Optional: 2 tablespoons of vegan mini-chocolate chips
- Preheat the oven to 375F.
- Mix the chia seeds and water together, let it soak for 5min and the seeds will bloom. (The seeds should resemble little tiny eggs with a black yolk.)
- Combine the rest of the ingredients together with the chia “eggs”.
- Spoon the batter on a parchment paper lined tray.
- Optional: sprinkle some of your vegan mini-chocolate chips on the cookie batter.
- Bake for 4-6min (The edges of the cookie will turn a golden brown color and the cookies should puffed up a bit.)
- Let the cookies cool and set for 10 min before you remove them from the tray. Then remove the cookies and let them rest on a cooling rack for another 10 min.
This recipe makes approximately 12 cookies.
Seed Butter Cookies
Clean Eating Gluten Free Foodie
Peanut/Tree Nut Free
Top 8 Allergen Free