These Sunbutter Choc Chunk Cookies are made completely nut free due to my own ambitions to reduce the mass amounts of nuts one consumes when they’re both dairy and gluten free.

Sure, nuts are considered healthy and good for you, in moderation. But think about it. In an effort to eliminate dairy and gluten our digestion has found itself with an overload of almonds.

Almond is used as an alternative in so many different foods

Yogurt
Nut butter
Protein bars
Flour
Milk and creamer
Even cream cheese (hello, Kite Hill)

I don’t know if I overdid it with the nuts or I couldn’t digest them properly from the get go, but 2 of my most recent Viome tests show that with the exception of almond milk I can’t efficiently digest Almonds and therefore should avoid them.

So that’s how these Sunbutter Choc Chunk Cookies were born. They were a hit with my friends and husband. (Even though i’m sure he loves anything I make him). Either way, i’m running with it. They’re soft, yet fudgey and every bite is laced with small chunk s of dark chocolate heaven.

The chill time is one of the most important parts of making this recipe. I have made many cookies in my time. And one thing I learnt quickly was the need for the dough to have some chill time. But then again, don’t we all!?

2 hours is enough, or you can even do it overnight. If you do leave the dough overnight. Leave it out for an hour to soften up before you bake em. Or, just warm the dough up in your hands when you’re rolling out the cookies.

Check out these other nut free desserts:

Sunbutter Choc Chunk Cookies

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Recipe by www.peanut-head.comCourse: DessertCuisine: AmericanDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Resting Time

hours

Soft yet fudgy Sunbutter Choc Chunk Cookies with nuggets of dark chocolagte throughout. These cookies are vegan, gf, refined sugar free & nut free.

Ingredients

2 tbsp ground flax seeds + 1/4 cup warm water
1/3 cup Sunbutter, unsweetened
1/4 cup coconut oil
1/4 cup brown rice syrup
1/3 cup cassava flour
1/2 cup gluten free baking flour
1 tsp vanilla essence
1 tsp baking powder
1/2 tsp baking soda
Dash of sea salt
1/2 cup dark chocolate

Directions

Mix the ground flax and warm water together until a paste forms. Set aside.
In a mixing bowl combine the Sunbutter and melted coconut oil. Stir to incorporate.
Add brown rice syrup, coconut sugar & vanilla. Stir well.
Next, add your flax mixture and all the dry ingredients to the wet ingredients. Stir until everything is mixed well and you have a dough.
Cut the chocolate into rough chunks and add that to your dough. Mix to combine.
Cover and chill for at least 2 hours.
Preheat oven to 350F bake.
Line a baking tray with parchment paper, using an ice-cream scoop, scoop out your dough into even sized balls, pressing down slightly.
Bake for 12 minutes. Allow to cool before indulging.

Recipe Video

Notes

If dough is too solid after the chilling process. Let sit out of the fridge for 30-40 minutes before scooping.
Opt for a Sunbutter that is free from any oil or added sugar.