Sweet Heart Chocolate Chip Cookies (Allergy Friendly!)

Chocolate Chip CookiesSweet Heart CookiesWondering 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:

  1. Gluten-Free
  2. Grain-Free
  3. Nut-Free
  4. Dairy-Free
  5. Egg-Free
  6. Low-Carb

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.

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Press the dough into a small heart cookie cutter for the perfect Valentine’s Day Cookie!

Sweet Heart Chocolate Chip Cookies (Allergy Friendly!)
Yields 14

(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.)

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Ingredients
    1. 1 cup (or 5 oz by weight) raw and unsalted sunflower seeds ground into a fine flour*
    2. 1/2 cup coconut flour (or this brand, but NOT Honeyville)
    3. 2 tsp. grain-free baking powder
    4. 1/2 tsp. Pure KAL Stevia or granular sweetener of choice (to taste)**
    5. 2 tbsp. coconut sugar (optional)
    6. 1/2 cup ghee, melted raw cacao butter or unsalted butter
    7. 1/8 tsp. Himalayan salt (omit if using salted butter)
    8. 1/2 cup dark chocolate chips (Enjoy Life Brand or Equal Exchange 70% chocolate chips)
    9. Optional: Extra 1/2 cup cup raw sunflower seeds 
    10. *You can also use 1-1/2 cups of almond flour 
    11. ** 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. 
Instructions
  1. 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.

Notes
  1. 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)

Satisfying Eats http://www.satisfyingeats.com/
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  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.

Happy Cookin’!

Melissa

9 thoughts on “Sweet Heart Chocolate Chip Cookies (Allergy Friendly!)

  1. Hi Melissa!

    These look great! I was wondering about the quantity this recipe makes. In one spot, the recipe says it yields 14 cookies, but in the text of the recipe, it indicates 7 cookies (“Carefully remove the cookie cutter and repeat for the other 6 cookies.”). Just curious.

    Also, when I went to print the recipe using your print button, all the ingredients are crammed into one long paragraph. The instructions part is also one long paragraph instead of the way it is laid out above. Didn’t know if you realized there was something weird going on with the formatting. :)

    Thanks for all your recipes. I really enjoy your cook book and your blog!

    Anne-Marie

    • Thanks Anne-Marie for catching that.. I doubled the recipe so I just updated the quantity in the recipe. As for the printer friendly button… I don’t know what is going on. If you will just highlight the recipe in the original post and right click and select “print” that should work until I can get someone to look at the weird formatting issues! I really hate computers… they have a mind of their on! I hope you enjoy the recipe!

      • Melissa, I made these last night and everyone in my family loved them (even my super-picky six-year-old)! I do love almond flour, but I was happy to use the sunflower seed meal for this recipe since it is so much less expensive! Thank you!

  2. Hi,
    I use sunflower seeds, ground up in my nutra-bullet quite often as a flour. However, I’ve noticed that often by the next day the baking has turned bright green (at least on the inside where it is moist). I understand this is NOT mold but a colour change caused by exposing the sunflower seeds to heat, moisture and acids in the recipes. Any report of these cookies turning green overnight? Maybe they’ve never made it to the next day (all eaten up!) so you don’t know. (BTW the green effect translates to deepest brown when sunflower seeds are used in my favourite chocolate brownie recipe because of the green added to the brown of the cocoa.)
    Thanks for all the great recipes!

  3. Thanks for another great recipe, I will try grinding the sunflower seeds. I also use the Tropical Traditions coconut flour, it is a wonderful fine texture and they have the lowest prices. Right now there is a sale on a 2.2 lb bag of flour, only $9.99. This is less than $5 a lb and a price that can’t be beat! Runs through Feb 20, but anyone who would sign up for their e-mails will get notice of their frequent sales. I have yet to buy any of their products at full price. Wonderful quality, than you Melissa for turning us on to them!

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