I listen to NPR. A lot. It’s set on our clock radio and once we’re up, we put it on our main stereo system and listen as we get ready for the day. I listen to it as I drive to work. If a British reporter contributes to Morning Edition, I panic a little and think I’m late for work because I know the BBC Newshour starts at 9 am and I should be at work by then. On Saturdays we listen to Car Talk and then Wait, Wait, Don’t Tell Me. On Sunday mornings I look forward to This American Life and The Acoustic Cafe.
When food is mentioned on NPR, I get really excited because it’s my favorite things coming together. Don’t even get me started on how much I love it when Nigella is interviewed for different holidays.
I heard about these flourless cookies on NPR and decided to try my first NPR recipe. The original recipe calls for almond butter, but I subbed in my newly acquired sunflower seed butter that I picked up from Trader Joe’s. I wasn’t sure if I’d like it, but the jar is now almost empty. I’ve been spreading it on toast, dipping apple slices in it and then I made these cookies with it. The distinct flavor of roasted sunflower seeds comes through.
If you like, you can use peanut butter or almond butter in these and add in your favorite nut. I had roasted almonds leftover from my jam thumbprint cookies and basically chopped each almond in half. The chunky almond pieces along with my favorite Ghiradelli 60% cacao chocolate chips made for delicious mix-ins.
This cookie is not soft and cake-like, but has a crispy exterior with a bit of chew in the middle. I loved everything about it. I usually like to withhold secret recipe ingredients and let the food speak for itself when sharing, but you may want to introduce them as flourless seed butter cookies. They look like typical chocolate chip cookies and then you step in that dangerous zone where people are comparing them to their favorite chocolate chip cookies or heaven forbid, their mom’s. They are another delicious animal.
Recipe: Gluten-Free Sunflower Seed Butter Chocolate Chip Cookies
Adapted from NPR, makes about 24 cookies
1 C. sunflower seed butter (or peanut butter)
1/2 C. dark brown sugar
1/2 C. granulated sugar
1 large egg
1 t. baking soda
2 T. pure maple syrup
1 t. vanilla
pinch of sea salt
1/2 C. semisweet chocolate chips
1/2 C. toasted unsalted almonds, chopped coarse
1. Preheat oven to 350 degrees F. Prepare two cookies sheets with silpats or parchment paper.
2. In a stand mixer with the paddle attachment (or in a large bowl with a hand mixer) mix together the seed butter and both sugars on medium speed until well combined. Add the egg, baking soda, maple syrup, vanilla and salt and mix until incorporated.
3. With a wooden spoon, stir in the chocolate chips and chopped almonds.
4. Using a small cookie scoop or a teaspoon, scoop out walnut-sized amounts of dough and roll between your hands to form a ball. Place on prepared cookie sheets about 1 inch apart. Bake for 10-12 minutes. When cooled completely, store in an airtight container. Cookies are best enjoyed the first two days.