Wondering what to send with your child to school for their Valentine’s Day party? Look no more! These beautiful and DELICIOUS grain-free and NUT-FREE cookies will win the hearts of anyone who puts them in their mouths! Tell the teacher they are nut-free, but no need to tell the kids, I PROMISE! I have tested these cookies on kids, teachers and everyone else and they all LOVE them!
These Beautiful Cookies are:
And they still taste DELICIOUS!!
About the Recipe
It’s really easy. This recipe is a spin off of my Happy House Chocolate Chip Cookies, only instead of using almond flour, I use ground sunflower seeds. The texture is perfect and they hold together well even without egg!
To make the sunflower seed flour, simply add raw sunflower seeds to a Magic Bullet or Vitamix and blended for about 60 seconds, or until you have a fine flour. The rest of the recipe is pretty straight forward!
I hope you and your kids enjoy the recipe!! If you like this cookie recipe, be sure to check out my other cookie recipes on the blog and in my two cookbooks Satisfying Eats and Comforting Eats. Both books are available as an eBook and in a spiral bound version here on the blog.
(The "Print" button is not formatting the recipe correctly. In the mean time, simply highlight the recipe and right click, then select "Print" to print the recipe until I can get this fomatting issue corrected.)
- 1 cup (or 5 oz by weight) raw and unsalted sunflower seeds ground into a fine flour*
- 1/2 cup coconut flour (or this brand, but NOT Honeyville)
- 2 tsp. grain-free baking powder
- 1/2 tsp. Pure KAL Stevia or granular sweetener of choice (to taste)**
- 2 tbsp. coconut sugar (optional)
- 1/2 cup ghee, melted raw cacao butter or unsalted butter
- 1/8 tsp. Himalayan salt (omit if using salted butter)
- 1/2 cup dark chocolate chips (Enjoy Life Brand or Equal Exchange 70% chocolate chips)
- Optional: Extra 1/2 cup cup raw sunflower seeds
- *You can also use 1-1/2 cups of almond flour
- ** You can also use 1 tsp. Organic Sweet Leaf Stevia. This is my next choice when using stevia. However, feel free to use whatever granular sweetener you prefer. I would not use a liquid sweetener like honey due to the added moisture. Sweeten the dough to YOUR taste and adjust if needed.
Preheat oven to 350 degrees F. Line the bottom of a cookie sheet with either parchment paper or a silicon mat. In a medium bowl, blend dry ingredients well with whisk. Add remaining ingredients and stir. Taste for sweetness and adjust if needed.
Place heart shaped cookie cutter (heart is 2-1/2 inches across) on parchment or silicon mat. Using 1-1/2 tbsp. scoop, press the dough inside of the cookie cutter shape until the dough is in the shape of the heart. (The cookies will not spread so you can put them close together.) Carefully remove the cookie cutter and repeat for the other 13 cookies.
Bake for 12-15 minutes or until edges are brown. Remove cookies from the oven and allow to cool 10 minutes before transferring the cookies to a cooling rack.
Store in airtight container.
Nutrition: 120 Calories, 10 grams of Fat, 7.5 Total Carbs, 2 grams Fiber (5.5 Net Carbs), 1.5 grams Protein per Cookie (including the coconut sugar and using 60% dark chocolate chips)
Also be sure to check out my two cookbooks, Satisfying Eats & Comforting Eats, NOW available in eBook format through Amazon and the spiral bound versions are available here on my blog.