Recipe Review: Grain-Free Chocolate Chip Cookies

I thought I already posted this. I can’t believe I didn’t. I’ve made this recipe three times. Yes. Three times. I hardly ever make desserts more than once let alone three times. So yes, they are that good!

I found this recipe through Pinterest.  I love Pinterest, by the way. Love, love, love it! I keep finding all of these wonderful recipes. (Along with fitness, fashion and decoration inspiration.) The original recipe isn’t vegan, but it easily converted to vegan. All I had to do was sub out the egg for a flax egg. I used golden flax so it matched the peanut butter, and it was totally undetectable. Plus, without the egg, you can worrilessly lick the spoon and bowl 🙂

Peanut Butter Chocolate Chip CookiesAside from replacing the egg with a flax egg, I also reduced the liquid sugar to 1/4 cup of maple syrup. With the chocolate chips, the cookies are plenty sweet enough.

The first time I made these cookies, my batch only made nine cookies. The recipe says it makes 24, which I thought was weird. Until I pulled the cookies out of the oven. Surprisingly, they expand! The cookies from my first batch were total peanut butter fest. Wowza! Talk about rich. So, the second time I made them, I used my cookie scoop (love my Christmas gift from Mr. M!) for the first time and made 20 much smaller cookies. Ah…much better. I also shared some of this batch with a friend, who raved about them!

Because I had such success with the first two batches, I tried this recipe again, but switched up the nut butter and added some walnuts (because the friend I made them for loves walnuts in chocolate chip cookies). I had a jar of TJ’s sunflower seed butter hanging out in the fridge annoying me (I didn’t care for it – weird), and there was about a cup left, which was prefect. Again, I used golden flax for a flax egg and 1/4 c maple syrup, which was plenty sweet. I ended up using about 1/2 c of toasted walnuts (I spread them out on the parchment paper covered cookie sheet and toasted them while the oven was warming – worked perfectly) and a heaping 1/2 c of chocolate chips since this batch was going to someone used to SAD cookies. The resulting cookies was delicious!

I didn’t think I’d like these cookies because I hate nuts in cookies, and I wasn’t a big fan of the sunflower seed butter in its natural state. But I thought wrong. I had to taste at least a bite of one to make sure they were edible, and I ended up eating two. Ha ha!

Another surprise about these cookies (besides their deliciousness) was the inside – it’s black! Apparently sunflower seed butter turns black when it’s heated?! Or maybe it was from some sort of reaction to the flax?? Whatever the reason, it was a little weird-looking, but it didn’t deter my friend from digging into the cookies, so no biggie.

The thing I love the most about these cookies is that they’re grain free. I’ve been trying more grain-free recipes, and I’m really enjoying them. And, being grain free, these cookies are also naturally gluten-free (if your flax isn’t cross-contaminated). Perfect!