This cookie was a happy accident. I was experimenting with SunButter and discovered that when you bake it combined with maple syrup, it turns the center of the cookie green. (It has to cool to work its alchemy.) My husband loves these cookies because they have no refined sugar, and my kids like them for their Dr. Seuss–like hue. They’re perfect for the Christmas season or as a healthy snack all year round. Use organic unsweetened SunButter if you can fi nd it; if not, regular works fine, too. Be sure to measure the SunButter and the maple syrup with a liquid measuring cup. Remember there is a small chance of soy cross-contamination with SunButter (see page 179 for more information), but if that’s a problem you can make your own sunflower seed butter.
Recipe information
Yield
makes 24 3-inch cookies
Ingredients
Preparation
Step 1
Preheat the oven to 350°F. Line two baking sheets with parchment paper.
Step 2
In a medium bowl, combine the flour mix, xanthan gum, baking soda, and salt. Mix well.
Step 3
Put the SunButter in a microwave-safe glass measuring cup or bowl. Heat for about 1 minute in the microwave, or until softened.
Step 4
Add the softened SunButter, maple syrup, and vanilla to the dry ingredients in the mixing bowl. Mix well with a wooden spoon. Once combined, stir in the chocolate chips.
Step 5
Drop 2 tablespoons of dough for each cookie onto the baking sheets, then flatten the cookies slightly with the back of a clean spoon.
Step 6
Bake for 15 minutes in the center of the oven, until lightly golden.
Step 7
Let cool for about 5 minutes on the baking sheets before transferring to a cooling rack to cool completely. The cookies must cool all the way to turn green in the center.
tip
Step 8
You can buy a 2-tablespoon scoop at most cooking supply stores. They are often sold as coffee scoops.
