Magic Paleo Chocolate Chip Cookies

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I excitedly opened my lunch last week at work, knowing I had packed not one, but two delicious chocolate chip cookies for myself.  I confess, I grabbed them before eating the actual lunch that I brought.  I bit into the first cookie and my eyes went wide.  The inside was completely blue-green!  I had made them the night before so I knew they hadn’t gone bad.  This was weird.  I spent a few minutes googling what had happened to my delightful cookies and this is what I found:

“When substituting SunButter in your existing recipe, you may have to reduce the baking soda/powder by about one-third. The chlorogenic acid (chlorophyll) in sunflower seeds reacts with the baking soda/powder when baked, causing the green color when the cookies cool. This is completely harmless!”

-From the SunButter website

Ok, I’m not sure why someone would try to avoid this.  I think it’s awesome!  First of all, it reminded me that baking is a science that involves a lot of reactions I know very little about.  Second, what kid doesn’t want blue-green cookies?  Ok, I’m sure many wouldn’t like it, but mine think it’s great.  I don’t use food dye in baking, so this natural dye is just too awesome.  If you don’t keep sunflower butter around, I’d definitely recommend it!  I love it on toast in the morning with some banana slices.  I’ve also put it on graham crackers and sent it to school with my kids for peanut free zones.  It is primarily unsaturated fat, so you get a good dose of healthy fat.  It also has a good amount of protein, Vitamin E, and magnesium.  Bonus, it turns your cookies blue! :)

Magic Paleo Chocolate Chip Cookies

Makes 24

Ingredients:

2 eggs

1/2 c coconut oil

1/4 c maple syrup

2 T sunflower butter

1/2 t salt

2 T tapioca flour

1/2 t baking soda

3 c almond flour

1/2 c chocolate chips

Directions:

  1. Whisk eggs in large bowl.
  2. Melt coconut oil in medium bowl.  Stir in the maple syrup and sunflower butter and continue to stir until combined.  Pour into eggs and stir.
  3. Add dry ingredients and stir until well combined.
  4. Add chocolate chips and fold into dough.
  5. Refrigerate dough for 30 min
  6. Heat oven to 350 F
  7. Shape dough into balls and place on cookie sheet.
  8. Bake for 10 min
  9. Let rest on cookie sheet before transferring to cooling rack.