Chocolate Chip Sunflower Butter Cookie

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How’s that for a tongue twister?

This healthy cookie post is brought to you by my mom (who mentioned that we should post ‘healthy’ recipes) and the heavenly Full Circle Sunflower Butter from Jack (Dan’s dad).

I adapted the recipe (to suit what we have in the pantry) from Smitten Kitchen, who adapted it from the Magnolia Bakery Cookbook. Uh-huh, that’s what’s recycling is all about.

I think it’s a good alternative for people who are allergic to peanuts, but still want a nut butter cookie. Peanut butter lovers should try this, you just might fall in love all over again with nut butter. This is a semi-chewy cookie that doesn’t feel heavy when you eat it. It’s great as an office within-your-reach (or like my previous co-workers, drawer stash) munchies.

Chocolate Chip Sunflower Butter Cookie

1¼ cups all-purpose flour
¾ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
½ cup unsalted butter, softened
1 cup smooth sunflower butter at room temperature
¾ cup plus 1 tablespoon (for sprinkling) sugar
½ cup loosely packed C&H Golden Brown Cane Sugar (for you foodies out there, here’s an interesting article on sugars and baking)
1 large egg, at room temperature
1 tablespoon milk
1 teaspoon vanilla extract
½ cup chocolate chips (I used Nestlé Toll House Semi-Sweet)

Procedure

1) Preheat oven to 350 degrees.

2) In a large bowl, combine the flour, the baking soda, the baking powder, and the salt. Set aside.

3) In a large bowl, beat the butter and the peanut butter together until fluffy. Add the sugars and beat until smooth. Add the egg and mix well. Add the milk and the vanilla extract. Add the flour mixture and beat thoroughly. Stir in the chocolate chips.

4) Place sprinkling sugar on a plate. Drop mixture by rounded half tablespoonfuls (I used I round plastic measuring spoon) into the sugar, then onto ungreased cookie sheets, leaving about 3 inches in between.

5) Use a stiff plastic spatula to press the cookie down to about half an inch thick.

6) Bake for 10 to 12 minutes (set your timer to 10 first and check, mine was done then).

Do not overbake. Cookies may appear to be underdone, but they are not.

7) Cool the cookies on the sheets for 1 minute, then remove to a rack to cool completely.

Makes around 35 half-tablespoon batter cookies.

NOTE: I wouldn’t suggest making “big” cookies with this batter. Two-bite size is perfect.