These are some of the best low carb chocolate chip cookies you will ever taste! Made with sunflower seed butter and sunflower seed flour, they are chewy and crisp and nut-free.
Selling a house might seriously be one of the most unpleasant experiences in the modern world. It’s up there with having a root canal without anaesthesia, or having your fingernails pulled out. You could honestly use it as a form of torture, I think. It would be quite effective as such, driving your enemies to utter distraction and making them beg for mercy. I am about at that point, about to cry uncle and just go and rock back and forth in a corner somewhere, muttering to myself and sucking my thumb. And it’s not one big issue that’s the problem; it’s all the little teeny peeny issues that suck up your time and get you nowhere and you wonder how you managed to waste half a day chasing your tail. There are lots of them, those teeny issues and they add up and pile on until you buckle under their weight. I’d love to just say “Here’s my house, this is what it will cost you and no, I am not making any changes to it before you move in”. But that’s not quite how it works when large sums of money are on the line.
So blah! Urgh! Argh! Gaaaaahhhhhhhh! Consider this my little crazy house-selling-agony rant and let me get it out of my system. I will tell you all about these cookies in just a moment but let me kick a few things and punch a few walls before I do. Or rather, punch a few pillows so I don’t put any holes in my walls before we close on the house.
Okay, moving on. Cookies…delicious warm chocolate chip cookies straight out of the oven that taste like your childhood but don’t send you into a carb-laden tailspin. I have a couple of good low carb chocolate chip cookie recipes on All Day I Dream About Food and I am mighty proud of them. But I love experimenting and when I got a bag of sunflower seed flour, I could hardly wait to play around with it. Right off the bat, I knew I wanted to revamp an old recipe I made for my kids that contained Sunbutter and whole wheat flour, to make it low carb and gluten-free. The cookies surpassed my expectations by far and the whole family has become huge fans. They were soft and chewy and had amazing flavour. And I can send them into school because they are nut-free.
What I wasn’t expecting was for my first batch of cookies to turn green. They came out of the oven nice and brown but slowly turned green over the next 24 hours. Weird, but true. They were so tasty I took pictures of them anyway and figured that just might be the way of cookies made with sunflower seed flour. But the second batch never turned green at all, not even a little bit. A little research indicated that it is a reaction with leavening agents such as baking soda and baking powder. The second batch of cookies, the non-green ones, was made with just a little baking powder. Perhaps using powder and keeping it to the minimum made the difference. Who knows? But either way, green or not, these are seriously good cookies.
Please check out my low carb Sunbutter Chocolate Chip Cookies on A Sweet Life.