Even Mamas Deserve a Cookie!

Its been an interesting week-- B's barium swallow study was on Monday and it has been destroying her tummy ever since-- reflux flares, black mucousy diarrhea, awful rash and broken down skin. . .UGH. Her boycott of baked goods has intensified and she is only showing interest in some fruit. I made these cookies this AM in hopes to entice my small sweetie into eating sweets. . .and I found a new and very dangerous cookie for mama! ;) B did eventually sample them tonight after we showed her how to dip the cookie in her coconut milk. She seemed to like the taste but a lot of textures seem to be bothering her lately, so she only ate a few crumbs. 


I personally love this recipe and N and I could not stop from eating them! They taste like peanut butter chocolate chip cookies! Since I am still eliminating all nuts, I miss PB like crazy! These cookies really filled the void for me tonight! Enjoy! These are free of the top 8 and free of all FPIES common triggers, they are corn free, they are vegan and they are amazing! 

Sunflower Seed Butter Chocolate Chip Cookies

1 cup plus 2 Tbsp sorghum flour/ millet flour/ corn flour

½ cup plus 2 Tbsp quinoa flakes (or sorghum or millet flour)

½ tsp salt

½ tsp baking soda

1 small pear or small apple, peeled, cored and finely chopped

1 cup sunflower seed butter (or other alternative to peanut butter, such as hemp or almond butter)

¾ cups sugar

2 Tbsp arrowroot (or other safe starch)+ ¼ cup very hot water

¼ cup palm oil shortening or coconut manna, softened not quite melted

2 tsp vanilla extract

½ bag Enjoy Life Chocolate chips (or other safe chips)

Preheat the over to 350 degrees F. Line cookie sheets with parchment paper. In a medium sized bowl, combine the arrowroot with the bot water. Beat for several seconds with a whisk or fork and then allow to rest. Using a second medium bowl, combine flours, salt and baking soda. Set aside. Add the fruit, sugar, sunflower seed butter, shortening/manna and vanilla extract into the arrowroot bowl. Blend well with electric mixer or pastry blender. Mixture should be gooey and well blended. Slowly add in the flour mixture, blending while adding. Blend with pastry blender until flour is completely mixed into the batter. Add in chocolate chips, stir well. 


Using a small ice cream scoop or melon baller, form balls of cookie dough and place on baking sheets in rows. Press gently with a fork to flatten slightly. Bake for 12-14 minutes at 350 degrees or until cookies feel firm and are slightly browned on the bottom. Allow to cool on baking sheet for 10 minutes before transferring to wire racks or a plate. Cookies will solidify further once cool. ENJOY!!!!!!!!!!!!!