Sunbutter is an all natural sunflower spread and I have been looking for a reason to buy it for a while. I bought some last week to try on Wasa crackers and I really like the way it tastes. It has a very strong flavor, but if you like sunflower seeds it is ok. Sunbutter is a great alternative to regular nut butters if you have an allergy to tree nuts or preanuts. It is also gluten free and dairy free, so it is a great subsitute if you are still wanting the flavor and consistency of peanut butter, but can’t have it.
The texture is very similar to peanut butter so I wanted to see how it would bake. Cookies are always my go to when I am testing a new ingredient, and these chocolate sunbutter cookies are what I created. I am trying to eat clean again, but it can be hard when everyone around you is not. However, I am determined to cut my sugar cravings and get back on track, so making healthy alternatives is the way to go. These cookies are gluten free, sugar free, and dairy free. They are rich and hearty, and the whole family loved them.
1 1/2c oats
1/2 c almonds, chopped
1/2 c sunbutter
1/2 tsp sea salt
1/2 c carrots, finely grated
1/3 c cocoa powder
1/3 c agave nectar
2 tsp vanilla
1 tsp cinnamon
1/4 c chia seeds
1/2 c semi sweet chocolate chips (for topping)
Preheat oven to 375 F and line a large sheet pan with parchment paper.Finely chop almonds and set aside. You can leave some pieces larger if you like, but try to get them as small as you can so you can really taste the sunbutter. Mix the sunbutter and almonds together to form a paste. This will serve as the binder for the cookies and help all the ingredients hold together. Peel and grate the carrots. You need to use the finest setting on your grater so the carrots are very fine. They should be very juicy, and stick together like a paste. In a large bowl, mix together the chia seeds and oats.Add the cinnmon, sea salt, and cocoa powder and mix until combined. Then add the agave nectar, vanilla, and almond sunbutter paste. Mix well until all ingredients come together and you have a sticky dough. Using a tablespoon sized scoop, transfer the dough onto your baking sheet. With a small spatula or spoon, flatten each cookie. There is no chemical leavener used in this recipe, so the cookies will maintain their shape while baking. Flattening each cookie makes them more uniform and easier to eat. When the cookies come out of the oven, let them cool for about five minutes on a cooling rack. While they are cooling, melt 1/2 c semi sweet or dark chocolate chips and spread a thin layer on each cookie. When the chocolate sets, you can store them in an airtight container for up to 5 days.
These cookies are delicious, and just sweet enough to calm my crazy sugar cravings. With the addition of chia seeds, you have some extra fiber and omega 3’s to help with digestion and give your body a boost. I ate them with some black cherries and they paired very well together. We always like to have something around the house to snack on, and these cookies would be great for afternoon snack time or a picnic lunch.
I am all about a healthy snack that keeps me on track with my diet. Especially if it involves chocolate. I will be posting some more healthy summer recipes, so keep checking in!