Soft ‘N Crunchy Chocolate Chip Cookies
They’re soft baked, with a delicious crunch in every bite.
Nut butter is my all time favorite food, I don’t discriminate and think they’re a staple in a multiple-times-daily diet. Unfortunately, my recent health conditions have made me allergic to many new foods, one being a majority of nut butters. Over the past year I’ve been on a mission to find the best nut-free nut butter alternative, because I refuse to go a single day without the best food ever. Sunflower seed butter soon became my new go-to because it’s not only delicious, but also available at most grocery stores. This then led me down the rabbit hole of searching for other various alternatives, which is how I discovered sacha inchi seed butter.
Sacha inchi seeds come from a native South American plant, and are a complete protein. They’re loaded with nutrients and are fiber and healthy fats, specifically omega 3’s, which are necessary for both brain and overall health. The texture is similar to a crunchy nut butter, but the seeds are much smaller. When compared to almond butter, sacha inchi seed butter has double the amount of protein and fiber, so it’s an incredibly nutrient-dense alternative. I buy mine from Brass Roots, a Louisiana based newer business. Their products can be found either on their website, on Amazon, or at certain retailers nationwide. So if you’re someone with a nut allergy and searching for a new and nutritious substitute, I highly recommend trying out this delicious superfood. If you’re interested in trying Brass Roots, use code “grayce25” at checkout for a discount!
Now, back to the cookies. They’re soft baked and gooey, but secretly packed with nutrients and allergen friendly. The sacha inchi seed butter also adds a nice subtle crunch to every bite, which pairs perfectly with the melted chocolate. If you don’t have a nut allergy but still want to make them, any crunchy nut butter should work. They also come together super quickly, using only a handful of ingredients that can be substituted to better fit your own unique dietary needs.
Go try them out!
RECIPE
Ingredients:
1/3 cup sacha inchi seed butter (sub any crunchy nut or seed butter)
3 tbsp plant milk
1/2 cup monkfruit or coconut sugar (sub any granulated sugar)
1 tbsp vanilla extract
1 cup 1:1 gluten free flour (sub all purpose flour)
1/2 tsp baking soda
100% dark chocolate chips (sub any vegan chocolate)
Directions:
Mix seed butter, milk, sugar, and vanilla in a bowl until smooth. Fold in the flour and baking soda, mix until a dough forms, then stir in chocolate chips. Refrigerate the dough for 30 minutes, or freeze until chilled.
Using a cookie dough scoop or spoon, line the cookies across a baking sheet and flatten slightly. Bake at 350 for 8-10 minutes, and tap baking sheet against the counter to allow cookies to spread. Top with sea salt and let cool completely before removing from the sheet.