Flourless Double Chocolate Sunbutter Cookies

INGREDIENTS

• 1 large Egg
• ½ cup Dark Brown Sugar
• 2 teaspoons Vanilla Extract
• ¼ cup Unsweetened Cocoa Powder
• 1 teaspoon Baking Powder
• ½ teaspoon Salt
• 1 cup Sunflower Seed Butter
• ¾ cup Chocolate Chips (Dairy-free, if needed)

INSTRUCTIONS

1. Preheat oven to 350 degrees F. Prepare 2 large baking sheets by lining with parchment paper. Set aside.
2. In a large mixing bowl, whisk Egg. Add Brown Sugar and Vanilla Extract and whisk well until combined. Add Cocoa Powder, Baking Powder, and Salt, and whisk to combine. Next, add Sunflower Seed Butter and with a strong spoon, stir very well until completely combined. Dough will be thick, stiff, and almost crumbly in texture. Stir in chocolate chips, and do your best to evenly distribute them through the dough.
3. Using your hands, roll dough into golfball-sized balls. The dough is pretty crumbly, but the warmth from your hands will help the dough stick together.
4. The cookies do not spread much during baking, so if you’d like, carefully press down on the dough balls to slightly flatten.
5. Bake cookies for 8-10 minutes, until edges of cookies are set. Cookies may look slightly underbaked, and this is what you want! Allow cookies to cool on the pan for 10 minutes before removing to a wire rack to cool completely.
6. Store cookies in an tightly sealed container at room temperature for up to 1 week or in a ziplock freezer bag, in the freezer, for up to 3 months.