I decided to make these cookies after I talked to one of my friends who wanted to try baking more healthy vegan treats, but was having trouble finding recipes because of her nut allergy! Sun butter is so yummy, and can be a great alternative to peanut butter for sweets! I hope you enjoy!
Ingredients:
1/2 cup Sunflower Butter (click here for my homemade sun butter recipe!)
1/2 cup coconut flour
1/4 cup agave
1 flax egg (1 tbsp ground flax seeds + 2 tbsp water, allow to sit for 5-10 minutes before using)
1/2 dairy free dark chocolate chips/ chunks
2 tbs almond milk
optional: more sunflower seeds for garnish
Instructions:
In a bowl, combine sun butter, coconut flour, agave, and flax egg. Mix thoroughly. This will create a thick and sticky dough.
Form your dough into 10 balls and press flat. Place them on a parchment paper lined plate. You can press a fork into the top of them to create checkered marks!
Allow the cookies to sit in the freezer for 30-45 minutes.
Remove the cookies, and prepare the chocolate for dipping: microwave the chocolate at 20-30 second intervals, stirring in between and slowly adding the almond milk so that you reach a consistency that is dippable but not too runny.
Once you have achieved this, dip half the cookie into the chocolate and place back on the parchment paper. Option to decorate with some sunflower seeds while the chocolate is still liquid-y!
When all of the cookies have been dipped and decorated, place back in the freezer for an hour before enjoying!
As always, if you like this recipe, snap a pic, post on insta, and tag @simply__radishing for a feature!
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