Name: Flourless Chocolate Cookie (grain and gluten free)
Prep time: 10 min
Cook time: 14 min
Total time: 24 min
Ingredients: 1 and 1/2 cups raw sunflower seeds (preferably soaked and dehydrated); 1 cup coconut sugar (like this); 1/2 cup raw cacao powder (like this) OR unsweetened cocoa powder; 1/4 tsp unrefined sea salt (I use this one); 1/4 cup mini chocolate chips (I use this dairy-free, soy-free brand); 3 eggs whites; 1 tsp vanilla extract

Ingredients

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1 and 1/2 cups raw sunflower seeds (preferably soaked and dehydrated)
1 cup coconut sugar (like this)
1/2 cup raw cacao powder (like this) OR unsweetened cocoa powder
1/4 tsp unrefined sea salt (I use this one)
1/4 cup mini chocolate chips (I use this dairy-free, soy-free brand)
3 eggs whites
1 tsp vanilla extract

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Instructions

Preheat oven to 350’F and line a baking sheet with unbleached parchment paper (like this) or silicone baking sheet (like this).
Process sunflower seeds in a food processor for 1 and 1/2 minutes, until it resembles coarse flour. Pour into large bowl.
Process coconut sugar in food processor for 1 and 1/2 minutes to create a finer sugar. Pour into bowl with ground sunflower seeds.
Add cacao powder, sea salt, and mini chocolate chips and mix to combine. Set aside.
In another large bowl, using a hand blender, whip egg whites until foamy but not stiff (about 30 seconds). Fold in vanilla extract.
Add dry ingredients to egg whites and stir gently to combine.
Spoon batter (about 2 TBS) onto prepared baking sheet in 9 evenly spaced mounds, leaving about 2 inches in between.
Bake for 14 minutes, until cookies are slightly puffed and glossy. Slide entire parchment paper or silicone mat onto wire rack to cool completely.
Enjoy!

Notes

This recipe makes 9 large cookies because that’s how I roll when it comes to chocolate. You can also make 18 smaller cookies if you like. Just lessen the bake time by a minute or two.