Ketogenic Flourless Sunflower Seed Butter Chocolate Chip cookies
Ingredients
1 cup Once Again Organic sunflower seed butter unsweetened unsalted (sub other nut butters or peanut butter-the consistency of the cookies could change some from the amount of naturally occurring oils that may vary from brand to brand or jar to jar-buy sugar free, unsalted for the recipe)
½ Cup Lakanto Monkfruit Sweetener Classic
2 teaspoons of Singing Dog gluten free vanilla flavoring
3 pasture raised eggs or organic pasture raised eggs (my favorite brand is Vital Farms)
Mix all ingredients together. Without flour, the dough will be really sticky.
Use a tablespoon to measure out approximately 10 cookies spread out on a cookie sheet at least 2 inches or more apart lined with unbleached parchment paper. I use two tablespoons to get them on the tray because the dough is sticky. Prepare a second tray lined with unbleached parchment to do the other 10 cookies. (I've squeezed 20 on a tray, but they spread and stick together.)
Cook for approximately 15 minutes or until slightly brown on the bottom and done.
Allow cookies to completely cool. Unlike cookies I make with flour, I don't prefer these hot. You might though. I enjoy them most at room temperature or after they've been refrigerated for 4 to 6 hours. In my opinion, they are best after being refrigerated overnight.
These also freeze well and I use glass tupperware (of course).
Recipe by Destination Clean Living at https://destinationcleanliving.com/ketogenic-sunflower-seed-butter-chocolate-chip-cookies/