Sunbutter Paleo Chocolate-Chip Cookies


I had some sunflower seeds left from another recipe and were sitting on my counter.  So I decided to use them up and make my own sunflower seed butter for this Paleo cookie recipe (adapted from Against All Grain).

1/2 cup raw sunflower seeds (or you can use 1/4 c unsweetened sunflower seed butter and skip to step 3)
1/4 cup coconut oil or butter
1 egg at room temperature (soak in bowl of warm water for 10-15 minutes to bring to room temperature quickly).
6 pitted medjool dates
2 t pure vanilla extract
1/4 t lemon juice
1/4 c coconut flour
1/4 t baking soda
1/4 c dark chocolate pieces


1.  Preheat oven to 325 degrees F.  Spread sunflower seeds on a cookie sheet and bake for 15 minutes until golden and fragrant.

2.  Place toasted sunflower seeds in a food processor and process for several minutes.  Scrape down sides and process for few more minutes.  It will turn creamy and smooth from friction and heat.

3.  Once the sunbutter is smooth and creamy, add butter and egg, and process for 15 seconds.

4.  Add the dates, vanilla extract and lemon juice.  Process again until combined.

5.  Add coconut flour and baking soda, then process for 30 seconds.  Scrape down the sides and pulse again if necessary.

6.  Stir in chocolate by hand.

7.  Use a large tablespoon to drop balls of dough on a greased baking.  Lightly press them down to flatten.

8. Bake for 10-15 minutes at 350 degrees, until cookies are browned around the edges.