This recipe is dedicated to my incredibly talented and sweet nephew, Kian, who has a severe peanut allergy. Since most of my cookie recipes contain some sort of nut, I feel bad that he can’t eat all of the treats my other 14 nephews and nieces get to enjoy. So I made this special recipe just for him. It is a nut-free version of a peanut butter cookie! Instead of peanuts, I use sunflower butter. He is not allergic to coconut sugar, but if someone in your household is allergic to coconut, please substitute with vegan sugar. I also added mini-chocolate chips because everyone in my family loves chocolate chips!
Kian has yet to try these cookies since I don’t see him often, but my other nephews and nieces have tried and they think these cookies taste just like peanut butter cookies.
Interestingly, when sunflower butter and baking soda mix, it results in a green color. Sometimes when I’m in a rush and over-measure the baking soda, the center of the cookies turn a green color. Don’t be alarmed, though. I have read that it is perfectly safe. If you reduce the amount of the baking soda by just a tad, you might not get the green result. My 4- and 5-year old nephews made a batch last night and they were so small, they didn’t turn green in the center. At least we didn’t notice any green!
I want to give Vitacost.com a huge thank you for kindly sending me ingredients that inspired these cookies! Click on the ingredients links to purchase the same ingredients I used to make my classic fudge brownies. Click here for Vitacost.com savings.
Lastly, I want to thank Kimberley Flanary (@back_to_eden_healing on Instagram) for helping me name these special cookies! I hope Kian, and whomever you know with nut allergies, will find a bit of sunshine in these cookies!
Time: 15 minutes
Diet: V, GF, SF, NF
1/8 tsp sea salt
3/4 tsp baking soda
1/4 cup coconut palm sugar
1/2 cup sunflower seed butter
2 Tbsp unsweetened applesauce
1 tsp vanilla extract
3 Tbsp mini vegan chocolate chips
1. Preheat the oven to 350 degrees F.
2. In a small bowl, add the dry ingredients and whisk together.
3. In a medium bowl, add the wet ingredients and mix.
4. Add the dry ingredients to the wet ingredients and mix to combine.
5. Mix in the mini chocolate chips.
6. Scoop 2-Tbsp cookie balls onto a half-sheet pan lined with a Silpat mat or parchment paper, and press down to flatten them ever so slightly with your hand. You will make 8 cookies.
7. Bake for 8-10 minutes, depending on powerful your oven is.
8. Allow the cookies to rest on the pan for about 3 minutes before transferring them onto a cooling rack.
Share on Facebook