Sunday equal Funday

 

These are basically these... (original recipe) except we used these incredible chocolate chunks, made 1 batch of PB and 1 batch of Sunflower butter, and didn't use coconut oil.  (One batch is kind of small for 5 people--especially with 3 growing girls.)

What we did:

WET INGREDIENTS:
Flax egg (1 tablespoon ground flax mixed with 3 tablespoons water mix and let set for 5 minutes)

2/3 cup sunflower seed butter (or PB)
3/4 cup brown sugar for sunflower seed butter cookies (1/2 sugar cup for PB cookies)

1 teaspoon vanilla extract

DRY INGREDIENTS:
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon fine grain sea salt
3 tablespoons cocoa powder
1.5 cups gluten-free rolled oats, processed into flour (or 1.5 cups oat flour)
1-2 teaspoons non-dairy milk (only if needed to moisten batter--we needed more, but pour slowly!)
100 grams finely chopped dark chocolate (1 chocolate bar)

Mix all the wet ingredients together (very well) with an electric mixer.  Mix all the dry, except chocolate chips, and then pour into wet.  After mixed, add the chocolate.

Make into cookies--we made about tablespoon scoops and patted them down.  Bake at 350 for 13 minutes.

I love baking with my girls!

Making this soup for dinner... (but I'm too full of cookie dough to eat anything else.  Oops.)

p.s. raise your hand if you remembered a song because of the title.