I don’t know if it’s because it’s a bit cooler this week or if it’s because it’s the holidays, but I’ve been craving chocolate chip cookies! Don’t get me wrong, my first Holiday dessert love is pumpkin pie, but chocolate chip cookies are a great side dessert/snack to bring to potlucks or just have around the house for people to snack on. I have a couple great recipes on this blog here and here, but I’m always looking for other great recipes.
These are delicious, hold together well, and really hit the spot when you want something a little sweet and chewy and CHOCOLATY.
They are grain-free (obviously) and also nut-free (unless you use nut butter) and they’re SUPER easy to throw together in just a few minutes.
Sham slathered ours with whipped cream, which I can’t say I hated. Fine, I loved it.
As always, these are a TREAT and should be enjoyed responsibly.
- ½ cup sunflower seed butter (or nut butter)
- ½ cup tahini (or nut butter)
- ⅓ cup raw honey
- 1 egg, whisked
- 1 vanilla bean stem, slit lengthwise, beans removed with the edge of a knife
- 1 tsp vanilla extract
- ½ tsp baking soda
- ½ tsp baking powder
- pinch of salt
- ½ cup dark chocolate chips (or chunks)
- 1. Preheat oven to 350 degrees.
- 2. Line a cookie sheet with parchment paper.
- 3. Mix all the ingredients well in a large bowl.
- 4. Scoop out 1 tpsp dollops of cookie mix onto baking sheet, making sure to space these apart as they do expand as they bake. This recipe made about 16 cookies.
- 5. Bake for 18-20 minutes (mine were done at 18 minutes).
- 6. Let them cool and then eat!