|Flourless Chocolate Chip Oatmeal Cookies|
Mmm, these sound just scrumptious. I love that figs and sunflower butter are used to bind everything together.
Flourless Chocolate Chip Oatmeal Cookies
Makes about 3 dozen medium cookies
1.5 tbsp. Earth Balance Buttery Spread
1/4 cup fig butter
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup sunflower butter (or peanut butter)
2 tsp. vanilla extract
1/2 tsp. salt
1 tsp. baking powder
2 cups gluten-free oats
5 tbsp. unsalted roasted sunflower seeds
3/4 - 1 cup chocolate chips
Preheat the oven to 350 F. Line two cookie sheets with parchment paper.
Whip together the Earth Balance, fig butter, and white and brown sugar until well-mixed. Add the egg and mix together well. Add in the sunflower butter or peanut butter (depending on your own taste/tolerance) and vanilla.
In a separate bowl, combine the oats, baking powder, and salt. Stir them into the wet ingredients and mix well. Add the sunflower seeds and chocolate chips and stir in to combine.
Scoop the cookies out by the teaspoonful or tablespoonful onto the cookie sheets and space 2 inches apart. Bake for 8 - 10 minutes (JUST until they start to brown on the edges), then remove from the oven. They probably won't look completely done - that's ok. Let them sit on the hot cookie sheet for another 3 - 5 minutes or until you can scrape them off onto a wire rack without their falling apart. Cool completely, then store in an airtight container until ready to serve.
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