Mid week afternoon require some serious cookies. Before kids games you have to have a boost of wonderful aromatic cookies.
Since baseball season is in full swing and tennis tournaments are almost every weekend, I made a system of making healthy cookies and freeze the leftovers so every time we need one we just have them ready to go.
This time I had a sunflower seeds in a pantry so instead of almonds I decided to grind these and use them in a cookies.
Fantastic flavor, tiny bit salty but with semi sweet chocolate chunks make dream cookies.
Plus these are not only gluten free they are also nut free for everybody who needs to avoid nuts.
Makes 12 cookies
1/2 cup semi sweet chocolate chunk
1/2 cup butter
1 cup brown rice flour
1 cup sunflower seeds (grind)
1/4 cup tapioca starch
1/4 cup coconut flour
1/2 cup light brown sugar
1 teaspoon organic vanilla sugar
1/4 cup powdered sugar, optional
Preheat oven to 350F.
Using double broiler melt chocolate chunks with tea spoon of milk and tiny bit of butter. Bring the mixture to a boil, stirring occasionally till smooth, set aside.
Grind the sunflower seeds.
In a stand up mixer bowl add cold butter, sugar, egg, vanilla sugar, melted chocolate.
Mix just for a few spins, then add all the flours. Texture should be like a dough.
With hands roll the dough and form balls adding few chocolate chunks and if wanted extra pieces of sunflower seeds for the crunch.
Pop cookies in the oven for 14 minutes.
Let them cool and if you like you can sprinkle them with powdered sugar.
Fantastic aroma and texture combination of trail mix and great cookie.
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