Triple Chocolate Cookies
Ingredients: (note - use organic whenever possible)
1/4 C unsweetened applesauce
1/2 C 88 Acres Chocolate Sunflower Seed Butter 1/4 C maple syrup
1 t vanilla extract
1/4 C sunflower seeds
1 1/4 C gluten-free oat flour (I used Bob’s Red Mill) 2 T raw cacao powder
1/2 t baking powder
1/2 t cinnamon
1/4 t sea salt
1/4 C mini chocolate chips (I used EnjoyLife)
In a large bowl, combine the applesauce, Chocolate Sunflower Seed Butter, maple syrup and vanilla extract. Use a fork to blend the ingredients together until they are smooth. Set aside.
Heat a small skillet over medium heat. Toast the sunflower seeds, shaking the pan gently, until they are golden brown and aromatic. Remove from the pan and set aside to cool.
Combine the dry ingredients in a large bowl. Mix together the oat flour, raw cacao powder, baking powder, cinnamon and salt. Add the cooled sunflower seeds and toss gently. Pour the dry ingredients into the wet ingredients and use a large spoon to stir the mixture together. If the mixture seems dry, use your hands to incorporate all of the dry ingredients into the dough. Add the mini chocolate chips and distribute them into the cookie dough. Cover the bowl and refrigerate for at least 1 hour.
When ready to bake the cookies, preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Divide the chilled dough in half. Roll each half of the dough into 12 balls and place on the baking sheet. Gently flatten each ball with the palm of your hand. Bake for 10 minutes. Allow to cool on the sheet pan for 5 minutes
before transferring to a cooling rack to cool completely. Repeat with remaining dough. (*see additional baking option in notes below)
Once all of the cookies are baked and cooled, store the cookies in a tightly sealed container.
Recipe yields 24 cookies
Cookies can be frozen for long-term storage
Substitute additional mini chocolate chips for the toasted sunflower seeds, if desired
Baking option: after the dough is well-chilled, divide it in half. Roll each half of the
dough into a log, approximately 6-inches long. Wrap each log in a piece of waxed paper or parchment paper and secure by twisting the ends. Place both logs in the freezer for at least 4 hours to freeze. Cookie dough logs can remain in the freezer for up to 1 month before baking. When ready to bake, remove logs of dough from the freezer and slice each log into 12 pieces, each approximately 1/2” wide. Place on lined baking sheet and bake for 12 minutes. Allow to cool on the pan before transferring to a cooling rack to cool completely.