My kids love these cookies! They are super easy to make (I usually get them involved in making them too), super low in sugar, and nut-free, which makes them great portable snacks for little ones to take to school. Sunflower seed butter is high in healthy fats, fiber, vitamin E, vitamin B1, B6, and folate, and minerals manganese, selenium, and magnesium. The banana is high in fiber, vitamin B6, vitamin C, manganese, and potassium, the oats are also high in fiber, manganese, molybdenum, magensium, biotin and vitamin B1.
Wow, that was a mouthful! Get it? I crack myself up (oh, wait I need to save that one for an egg recipe). And even if you don’t know what the benefits of all of those vitamins and minerals are, that list is impressively long! So, do yourself a favour and whip up a batch of these cookies, pack them up in your kids lunchboxes (and yours too!) and then give yourself a pat on the back for feeding them healthy, homemade cookies that are actually good for their little bodies and won’t send their blood sugar levels through the roof.
Oh, and one more thing. Because sunflower seed butter and baking soda react chemically together, if you wait too long to put these in the oven don’t be surprised if they turn slightly green in colour. My kids actually prefer them green, because they get to tell their friends that they are eating monster cookies!
Sunbutter Chocolate Chip Cookies
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Ingredients
- 1 1/2 cups old fashioned GF rolled oats
- 1/2 teaspoon baking soda
- 1 banana, peeled and chopped
- 1/4 cup natural sunflower seed butter
- 2 tablespoons coconut oil, melted
- 1/4 cup brown rice flour
- 1/4 cup ground palm sugar
- 1/4 teaspoon salt
- 1/4 cup dairy free chocolate chips
Instructions
- Preheat oven to 375 degrees F.
- Place oats and baking soda in a food processor and process until the oats turn into a flour-like consistency.
- Add the remaining ingredients (except the chocolate chips) to food processor and blend together.
- Place dough into a large bowl and mix in the chocolate chips by hand.
- Roll dough into Ping-Pong sized balls, place onto a cookie sheet lined with parchment paper and then flatten slightly with hand or fork.
- Bake for 12-15 mins.
- Remove from oven and let cool.
