Peanut and other nut allergies are very prevalent these days, so these wonderfully flavored cookies are a perfect alternative for anyone with nut allergies.
Both my boys’ classrooms have signs posted that say, “Please do not pack anything with peanuts in your child’s lunchbox!” The cookies in this recipe are a great way to enjoy a cookie with a “peanut butter vibe” — minus the peanut butter! Plus, they are delicious, and super fast and easy to prepare!
Ingredients:
- 2 egg whites
- 1 cup granulated sugar
- 2 tablespoons sour cream
- 1 tablespoon molasses
- 2 cups sunflower seed butter (I love Trader Joe’s brand.)
- 1 (12-ounce) bag semi-sweet chocolate chips
Preparation:
Makes 4 1/2 dozen cookies
Total Prep Time: 5 minutes
Total Cooking Time: 15 minutes
Preheat the oven to 350 degrees and line a baking sheet with parchment paper. Set aside.
In a medium-sized mixing bowl, use a fork to blend the egg whites with the sugar, sour cream, and molasses. Incorporate the sunflower seed butter and fold in the chocolate chips.
Using a 1 1/4-inch ice-cream scoop or your hands, form 1 1/4-inch balls of dough and place them on the parchment-covered baking sheet. The dough won’t spread, so you can place them quite close together. Bake for approximately 15 minutes. Cool for at least 10 minutes on a baking rack.
