Sunbutter Kiss Cookies

These, my friends, are as yummy as they look.  Actually, the picture probably fails to do them proper justice since the photographer is still trying to navigate through the “non-auto” settings on her camera. 😉

And, the best part is that they are egg-free!  Nothing against eggs here – well, except that one of my little guys is allergic.  But, the banana substitution in this recipe not only adds some beneficial potassium, but it also reduces the overall cholesterol.

Finally, I used dark chocolate chips, and I’m always hearing about the latest studies showing the benefits of eating dark chocolate…

So, go ahead, eat one (or two) more.

You can find the original recipe at The Allergic Kid which includes a non-chocolate, fork-pressed version that can rival any peanut butter cookie in my opinion.

Sunbutter Kiss Cookies
(Print Recipe)


1/2 C Sunbutter (sunflower seed butter)
1/4 C unsalted butter
1/2 C sugar, plus extra for coating
1/2 C brown sugar
1 ripe banana
1 tsp vanilla
1/2 tsp lemon juice
1 1/2 C flour
1/2 baking soda
1/4 tsp salt
1 C dark chocolate chips, plus a few extra for toppings
Ghiradelli chips work well as they are a bit larger.
1.  Preheat oven to 350 degrees.  Line cookie sheets with parchment paper.
2.  Cream first four ingredients – Sunbutter, butter, sugar, and brown sugar – until smooth.  Add mashed banana, vanilla, and lemon juice and combine.*  
3.  In a separate bowl, whisk the dry ingredients – flour, baking soda, and salt – together.
4.  Add the dry mix to the wet mix and stir until combined.
5.  Fold in chocolate chips.
6.  Drop rounded tablespoon-sized balls into extra sugar and roll to coat.
7.  Place one extra chocolate chip into the center and press lightly to flatten with three fingers.
8.  Bake for 10-12 minutes or until light brown.  Let cool on cookie sheet for 10 minutes before removing to a wire rack.  Yields 2-3 dozen cookies.
*Baking soda can cause a harmless chemical reaction with the Sunbutter, causing the dough to turn slightly green.  The addition of lemon juice helps to prevent this reaction from occurring.  I have not had any problem if I bake the cookies right away.  However, I do not suggest storing the dough in the refrigerator or freezer, as I did get a bit of greening this way.  
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Comments

  1. I’m so glad you like the recipe! I’m definitely going to have to try making them this way, for the health benefits of dark chocolate, of course. (Ahem.)

  2. These cookies look so yummy! We have never used sunbutter before! We’ll have to give it a try! Thanks for joining us for “Strut Your Stuff Saturday”. We loved having you and hope you’ll be back soon! -The Sisters

  3. These cookies look very yummy! My grandson is peanut allergic, so thanks for the link, I am always struggling to find really good recipes for him!

  4. These cookies are beautiful looking!
    The kind of cookies that “disappear” very quickly :)

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