When I read various blogs I see that a lot of bloggers have some issues that require special diets. I am currently doing the keto way of eating mainly as a weight loss tool. For the past several months I have been doing it sometimes and not others, consequently I have neither gained nor lost any. In the five months prior to Thanksgiving I lost a good bit and managed to keep it off, in spite of going totally off the rails from Thanksgiving through New Years. Now I am ready to get back on it seriously (meaning staying strictly on it without the occasional hamburger bun or doughnut or whatever else tends to lull me into complacency.)
This recipe, even though it is keto compliant will work for anyone who is watching their carbs, gluten free diets, or vegetarian diets. With slight alterations it would even work with a vegan and paleo diet. Additionally these really do taste good, which is another reason to make them.
Preheat oven to 350
1 cup sunflower seed flour*
3/4 tsp baking powder
1/4 tsp salt**
1/2 cup Sunflower Butter (make sure to mix in the oil very well)
1/4 cup butter, softened
1/2 cup erythritol (I use Swerve. It does not cause tummy issues)
1 large egg
1/2 tsp vanilla extract
1/3 cup sugar free chocolate chips (I use Lily's. They are stevia sweetened and kind of pricy but you use very few in every recipe I have seen)
Mix the sunflower flour, baking powder and salt together in a small bowl. In a separate bowl, mix the sunflower butter, butter, erythritol, and vanilla. Add the egg and blend well. Pour the dry ingredients into the sun butter mix. Blend thoroughly. Drop by spoonful onto parchment covered baking sheets, Cook about 10 minutes, remove and let cool on the pan for about 10 minutes. If you wish you can put them on a wire rack to cool completely, but I never do. I just put them on a plate. I freeze most of them, mainly to keep me from eating more than I should. They freeze well. All you need to do is pull them out of the freezer and let them sit until they are room temp, then enjoy.
*You can order sunflower flour from Amazon or you can make your own. Simply pulse raw shelled sunflower seed in a blender or coffee grinder until it is a flour like consistency. I used a coffee grinder pulsing every few seconds. It was a piece of cake, but I could only do about 3 tablespoons of seed at a time.
**If using salted sunflower butter cut the salt in half. Use my experience instead of having to learn this for yourself
These are a very tasty low carb treat. I try to add cookies to the freezer each week and since I don't eat them often I have the option of a couple of cookies in different combinations every few days. Since it is not terribly hot I might cook different cookies just for the freezer tomorrow. I feel like I need to bake according to the weather rather than whether or not I need them right now.
This recipe, even though it is keto compliant will work for anyone who is watching their carbs, gluten free diets, or vegetarian diets. With slight alterations it would even work with a vegan and paleo diet. Additionally these really do taste good, which is another reason to make them.
Preheat oven to 3501 cup sunflower seed flour*
3/4 tsp baking powder
1/4 tsp salt**
1/2 cup Sunflower Butter (make sure to mix in the oil very well)
1/4 cup butter, softened
1/2 cup erythritol (I use Swerve. It does not cause tummy issues)
1 large egg
1/2 tsp vanilla extract
1/3 cup sugar free chocolate chips (I use Lily's. They are stevia sweetened and kind of pricy but you use very few in every recipe I have seen)
Mix the sunflower flour, baking powder and salt together in a small bowl. In a separate bowl, mix the sunflower butter, butter, erythritol, and vanilla. Add the egg and blend well. Pour the dry ingredients into the sun butter mix. Blend thoroughly. Drop by spoonful onto parchment covered baking sheets, Cook about 10 minutes, remove and let cool on the pan for about 10 minutes. If you wish you can put them on a wire rack to cool completely, but I never do. I just put them on a plate. I freeze most of them, mainly to keep me from eating more than I should. They freeze well. All you need to do is pull them out of the freezer and let them sit until they are room temp, then enjoy.
*You can order sunflower flour from Amazon or you can make your own. Simply pulse raw shelled sunflower seed in a blender or coffee grinder until it is a flour like consistency. I used a coffee grinder pulsing every few seconds. It was a piece of cake, but I could only do about 3 tablespoons of seed at a time.
**If using salted sunflower butter cut the salt in half. Use my experience instead of having to learn this for yourself
These are a very tasty low carb treat. I try to add cookies to the freezer each week and since I don't eat them often I have the option of a couple of cookies in different combinations every few days. Since it is not terribly hot I might cook different cookies just for the freezer tomorrow. I feel like I need to bake according to the weather rather than whether or not I need them right now.
I have sunflower seeds and have a coffee grinder that has never seen coffee. Freezing cookies would not keep me out of them. Besides being not so hot, our humidity is extremely low.
ReplyDeleteSurprisingly low humidity right now. I understand it is about to change so I am going to bake a few more things to freeze. Also going to try some keto ice cream because I have a bunch of frozen strawberries and, well__ice cream!
DeleteI will be looking forward to that post.
DeleteCookies! Yum! Keeping them in the freezer won't work for me, either! I'll be opening that freezer door every hour! :D
ReplyDeleteIt keep them out of site, but I know they are there if I am starving for a little sweet taste
DeleteNot for me, but they do look tasty. My sweet tooth is largely savoury - and I am still battling nausea.
ReplyDeleteHope you get through this battle you are going through right now. I know it ebbs and wanes
DeleteGosh you are tenacious. I know myself well enough (finally) that I couldn't follow a keto diet (or any diet really - hah!). But well done, they do look good!
ReplyDeleteThey were good. This way of eating is fairly easy to stay on, so not staying on it is absolutely a choice (that I seem to make every couple of weeks for a day or two) that I need to stop making.
DeleteI probably won't go to the trouble of making or ordering sunflower flour, but I'll try to remember this recipe when I want to try something a little healthier than fudge stripe cookies like I had last night.
ReplyDeleteFudge stripes sound really good!
DeleteYou have been totally dedicated to your low carb life. My husband is good at it, too. He lost a lot of weight and had maintained, and still enjoys the occasional bread or sweet treat. Me, not so much... I can do it for about a week and then it's like "bring me all the carbs"!!
ReplyDeleteI have not been totally dedicated to it. but have been on it much more than I have been off of it. I have been lax with the intermittent fasting and I saw serious results when I did that 5 times a week.
DeleteI need to find a good on track sweat as well. I'll have to give this a shot.
ReplyDeleteIt is one of the better keto cookies I have made.
DeleteThese sound good...love sunflower seeds :)
ReplyDeleteThey are good and are very sunflowery!
DeleteI love sugar, I love sweets. But I also like sunflower seeds. Low carb dieting is the pits, however I live that lifestyle most of the time. Don't enjoy it.
ReplyDeleteFor low carb dieting to be really delicious requires more meal/snack/fake bread prep than I am willing to do. Especially in the heat
DeleteThat cookie recipe sounds so good.I love new things especially recipes.
ReplyDeleteThis one tastes more like a traditional cookie than the others I have tried.
DeleteI'm always looking for things that are sweet yet also healthy - this recipe meets those needs :) I haven't seen sunflower butter around here but just saw that Bulk Barn carries it so I'll give this a whirl!
ReplyDeleteThe cookies were good, but I am used to things not quite tasting like the real thing. If you get sunbutter, stir it well than put it in an airtight container in the fridge. It will keep for quite a while that way
DeleteThey look delicious, Anne. :)
ReplyDeleteDelicious is not a word I use for Keto sweets or breads, but some of them are really tasty. Some are just so so and some are downright not good at all. But I keep trying different things and different ways of cooking just to have some variety. And there are days I need something that feels like a treat. It is much easier for me to have them available than to wait until I am in full on craving mode to make them. If I don't have some ready that is when a pack of cookies at the checkout counter screams at me
Delete