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–+ servings

Nut-free Sunflower Seed Butter Cup Cookies

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Serves: 12 servings
Prep Time: 10 minutes
Cooking Time: 40 minutes
Total Time: 1 hour

Ingredients

  • 1 1/2 cups oat flour
  • 3/4 cup coconut sugar, or substitute light brown sugar
  • 1/2 cup softened coconut oil, measured and then melted. For a neutral taste, use refined coconut oil
  • 1 egg, at room temp
  • 1 tsp vanilla extract
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 -3/4 cup chopped sunflower seed cups, or chocolate chips

Directions

  1. In a mixing bowl, whisk together the sugar, egg, vanilla extract and melted coconut oil.
  2. Fold in the oat flour, baking soda, and salt. Mix well until a dough forms.
  3. Pour in your chocolate and mix until well incorporated.
  4. Chill the dough in the fridge for at least 40 minutes.
  5. Preheat your oven to 350 F. Once the dough is chilled, scoop out 2 tbsp worth onto a parchment lined baking sheet. I used two scoops in my small cookie scooper. Place the cookies at least 1u0022 apart.
  6. Bake for 10 minutes. Remove from oven and let cool completely for at least 15 minutes.
  7. Keep stored in an air tight container for up to 1-2 weeks, or freeze for up to 3 months.