‘Peanut’ Butter Chocolate Chip Cookies (Nut-Free!)
I’m pretty excited to be offering a nut-free recipe to you today. It was recently brought to my attention on Facebook just how many of you are actually nut-free as well. I am forced to rely heavily on nuts as I am not only grain-free, but also mostly starch-free as well. I cannot use any potato, tapioca, arrowroot, quinoa, or bean flours. I am, in a sense, worthless without my nut and coconut flours.
This recipe uses a small amount of coconut flour, but the sunflower seed butter is really the star in this cookie. I know this peanut butter substitute is widely used by people with nut allergies, but I actually don’t like the taste of it all on its own. Even still, I was determined to make this cookie so I gave it a shot. Once it is baked, it really does taste like peanut butter! I had to give these cookies away to friends and family just to get them out of the house because I was eating them for breakfast, lunch and dinner.
If you’re unfamiliar with coconut palm shortening, it’s really not as scary as it sounds. If you’re like me, “shortening” is synonymous with “Crisco,” but that’s not the case. Organic Palm Shortening is palm oil that has some of its unsaturated fats removed, giving it a very firm texture, and high melting point. I use it in my cookie recipes frequently because of it’s high melting point and mild flavor. It makes cookies chewy and they don’t flatten out when baking like cookies often do with coconut oil. It is not hydrogenated and contains no trans fats. You can read more about it here if you’re still skeptical. You can also purchase it at your health foods store instead of online. Just make sure to find one that is expeller pressed and preferably organic.
Also, sunbutter baked goods have the tendency to turn green once they’ve cooled. This is due to a reaction between the baking soda and the chlorophyll that lingeres in the seeds once they’ve been extracted from the flower. It’s not harmful, actually quite the opposite. It can increase the efficiency and the quantity of your red blood cells, although there’s probably not enough chlorophyll in these cookies to make much of a difference. The lemon juice in this recipe should help do the trick to keep your cookies brown and not turning bright green inside, but I assume it probably depends on what kind of sunbutter you use and how much chlorogenic acid is left in the seeds. Keeping them in the refrigerator will also help the color and the texture.
|Ingredients (yields 1 dozen)
¼ cup organic palm shortening
*You can use peanut butter in this recipe, but omit the lemon juice and increase the baking soda to 3/4 teaspoon.
Preheat oven to 350 degrees Fahrenheit
In a stand mixer fitted with the paddle attachment, cream together the shortening, sunbutter, and egg for 1 minute on medium-high.
Add the honey, palm sugar, vanilla extract, and lemon juice. Mix again until combined.
Add the coconut flour and baking soda. Mix on medium for 30 seconds. Let the dough sit for 5 minutes to allow the coconut flour to soak up some of the moisture.
Scrape down the sides and mix again for 30 seconds until fully incorporated.
Stir the chocolate in by hand.
Use a cookie scoop or large tablespoon to drop balls of the dough onto a cookie sheet lined with parchment paper. Very lightly press them down to flatten the tops and make circles with about 1 inch thickness.
Bake the cookies for 8-9 minutes, until browned around the edges.
Cool on a wire rack and store in an airtight container in the refrigerator.