Sunflower Butter Chocolate Chip Cookies
These irresistibly chewy and nutty cookies are a delicious twist on the classic, made with rich sunflower seed butter and loaded with melty chocolate chips. They're naturally nut-free and boast a wonderfully complex, toasty flavor that's perfect for any occasion.
Ingredients
Ingredients
- 1 cup sunflower seed butter stirred well, creamy style
- 1 cup light brown sugar packed
- 1 large egg room temperature
- 1 tsp pure vanilla extract
- 1 cup all-purpose flour
- 1 tsp baking soda
- 0.5 tsp salt
- 0.25 cup unsweetened almond milk or any milk
- 1 cup semi-sweet chocolate chips
Notes
Storage: Keep cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the baked cookies for up to 3 months. Make-Ahead: You can scoop the dough onto a tray, freeze solid, then transfer to a freezer bag. Bake from frozen, adding 1-2 minutes to the bake time. Substitutions: Use oat flour for a gluten-free version. Coconut sugar can replace brown sugar. Any dairy-free or regular milk works. Serving: Enjoy warm with a glass of cold milk or crumbled over dairy-free ice cream.