Is there anything better than chocolate and peanut butter together? I think not. These whoopie pies are big on chocolate flavor with a delicious creamy peanut butter filling. The ultimate indulgence that is also sugar-free and gluten-free. Read more
Sunflower seed flour is a great option for people who have nut allergies but still want to bake low carb. I’ve had some fun playing around with it recently, and it results in very tender, delicious baked goods. You can play up the sunflower flavor, as in these cookies, or hide it behind chocolate or other strong flavors. Just be forewarned – the chlorophyll in the sunflower seeds sometimes reacts with leavening agents like baking soda or baking powder and gives the baked goods a greenish hue. My first batch of these sunbutter chocolate chip cookies had baking soda and turned distinctly green. The second batch had just a little baking powder and they stayed nice and brown!
1 cup sunflower seed flour
3/4 tsp baking powder
1/4 tsp salt
1/2 cup Sun Butter (make sure to mix in the oil well) or other sunflower seed butter
1/4 cup butter, softened
1/2 cup Swerve Sweetener or other erythritol based sweetener
1 large egg, room temperature
1/2 tsp vanilla extract
1/3 cup sugar free chocolate chips such as Lily’s
Preheat oven to 325F and line 2 baking sheets with parchment paper.
In a small bowl, whisk together sunflower seed flour, baking powder, and salt.
In a large bowl, beat Sunbutter with butter until well combined. Beat in sweetener, egg and vanilla. Stir in chocolate chips.
Scoop dough into 1 inch balls and space 2 inches apart on prepared baking sheets (these cookies will spread a bit).
Press each ball down with the heel of your hand into about a 1/2 inch thick circle. Bake 15 to 18 minutes (switching position of pans halfway through), until just golden brown and just set in the center.
Remove from oven and let cool completely.