Nut Free Double Chocolate Chip Cookies
Disclosure: This Nut Free Double Chocolate Chip Cookies post has been sponsored by SunButter. All opinions are my own.
March is National Nutrition Month and the good folks over at SunButter invited me to share an allergen-friendly recipe with my readers.
Since I recently had to deal with a food allergy scare myself I wanted to make sure that anyone who has to deal with a peanut or tree nut allergy can celebrate National Nutrition Month along with the rest of the world with a delicious gluten free nut free cookie recipe.
Living with a nut allergy can really suck. Living with any kind of food allergy can be so very hard on families and especially the kids. That is why I decide to share this Nut Free Double Chocolate Chip Cookies recipe.
We've been pretty lucky in my family. No one close to me has a nut allergy we have to deal with. Even though that is the case I know how serious nut allergies can be. All of our local schools have set in place rules to protect children who do have a peanut nut and or tree nut allergy.
As I mentioned I recently had a food allergy scare myself as my youngest daughter had an allergic reaction to something and the doctor immediately ordered test for three main food allergens.
It just happened that she had been exposed to peanut oil, strawberries, and seafood all in the previous 48 hours. Yikes! That was one stressful week waiting for the blood test results to come back. They came back negative for all food allergies but now we have to worry about what made her lip balloon up twice its size!
Nut Free Kid Friendly Recipes
This delicious sweet and chewy Nut Free Double Chocolate Chip Cookie recipe has been adapted from one of the nut free recipes available on the SunButter website. You can find the original SunButter Flourless Double Chocolate Cookies recipe in the SunButter School Safe Recipes ebook.
What is SunButter?
SunButter is a nut free spread made from roasted sunflower seeds. Making it the perfect nut butter alternative for people who are allergic to peanuts and/or tree nuts.
It is thick and spreadable much like peanut butter. It tastes delicious and has the flavor of roasted sunflower seeds. It can be used just like you would use peanut butter, as a spread, a dip or added to recipes like this GF Nut Free Double Chocolate Chip Cookies recipe.
The entire line of SunButter products are free of the top 8 food allergens—peanuts, tree nuts, soy, dairy, eggs, wheat, fish and shellfish.
How Does SunButter Taste?
It tastes delicious. I have always loved sunflower seeds but really didn't know what to expect when I opened a jar of the SunButter Creamy variety.
I immediately dipped a spoon in to take a taste. I actually eat peanut butter the same way when I am craving something sweet. I expected the SunButter spread to be a bit gritty like homemade nut butters can be but it wasn't. It is smooth and delicious. I'm not going to admit just how much of that jar I ate on a spoon in the past week.
I mostly follow a gluten free diet because I eat low carb and as a special treat I will eat a banana with some peanut butter. The SunButter tasted just as good if not better with my banana.
SunButter is packed full of nutritional benefits and is perfect for National Nutrition Month!
- SunButter packs more of a nutritional punch than traditional nut butters.
- It contains less saturated fat and more vitamins and minerals, such as magnesium, Vitamin E, zinc and iron.
- Each serving of SunButter boasts protein, fiber and , contains no cholesterol, trans fats or preservatives, and is gluten-free and kosher certified.
Make these GF Nut Free Double Chocolate Chip Cookies in celebration of National Nutrition Month or just because you want to enjoy a delicious nut free chocolate chip cookie as a special snack.
How to Make GF Nut Free Double Chocolate Chip Cookies
- 2 large eggs
- 1 cup packed brown sugar
- 1 tablespoon vanilla extract (I used homemade)
- ½ cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 ½ cups SunButter, smooth variety
- 1 cup chocolate chips
- Preheat the oven to 325 F.
- In a bowl with a hand held beater or the bowl of a stand mixer beat the eggs slightly and add the brown sugar and vanilla extract.
- Beat on medium until well combined.
- Add the cocoa powder, baking powder, salt and SunButter to the bowl and mix on low for about one minute. Increase the speed once the cocoa powder has been mixed in well and increase the mixer speed to medium. Beat until completely incorporated, about 2 minutes.
- If using a hand held mixer you may need to switch to a wooden spoon as the dough is very thick.
- Stir the chocolate chips into the cookie batter with a spoon until evenly distributed through out the batter.
- Line a large cookie sheet or baking pan with parchment paper.
- Using a cookie scoop or a teaspoon drop dough onto the parchment paper leaving about 2-3 inches between the cookie dough.
- Using the bottom of a glass slightly flatten the dough balls.
- Bake in preheated oven for 8-15 minutes, depending on your oven baking times may vary. The baked cookie dough will still look wet in the center of the cookies but the edges will look done. Some of the sunflower oil will rise to the top of the thick cookies as they bake.
- Remove pan from the oven and allow the cookies to cool 5-10 minutes before moving to a cooling rack to cool completely. The cookies are very fragile while still hot and will fall apart if your try to move them too soon.
- Makes about 26-30 cookies.
Nut Free Double Chocolate Chip Cookies
Ingredients
- 2 large eggs
- 1 cup packed brown sugar
- 1 tablespoon vanilla extract (I used homemade)
- ½ cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 ½ cups SunButter (smooth variety)
- 1 cup chocolate chips
Instructions
- Preheat the oven to 325 F.
- In a bowl with a hand held beater or the bowl of a stand mixer beat the eggs slightly and add the brown sugar and vanilla extract. Beat on medium until well combined.
- Add the cocoa powder, baking powder, salt and SunButter to the bowl and mix on low for about one minute. Increase the speed once the cocoa powder has been mixed in well and increase the mixer speed to medium. Beat until completely incorporated, about 2 minutes.
- If using a hand held mixer you may need to switch to a wooden spoon as the dough is very thick.
- Stir the chocolate chips into the cookie batter with a spoon until evenly distributed through out the batter.
- Line a large cookie sheet or baking pan with parchment paper.
- Using a cookie scoop or a teaspoon drop dough onto the parchment paper leaving about 2-3 inches between the cookie dough.
- Using the bottom of a glass slightly flatten the dough balls.
- Bake in preheated oven for 8-15 minutes, depending on your oven baking times may vary. The baked cookie dough will still look wet in the center of the cookies but the edges will look done. Some of the sunflower oil will rise to the top of the thick cookies as they bake.
- Remove pan from the oven and allow the cookies to cool 5-10 minutes before moving to a cooling rack to cool completely. The cookies are very fragile while still hot and will fall apart if your try to move them too soon.
- Make about 26-30 cookies.
Nutrition
Joyce @ My Stay At Home Adventures
Delicious recipe! Thank so much for sharing it with us! #FuntasticFriday
jenny walters
Great recipe and these look seriously divine.A great Mother's day present!
Arlene Mobley
Thank you Jenny!
Marie
These look delicious! I'm always down for double chocolate anything! Thanks for sharing your recipe with us at Merry Monday this week!