Mommy and Her Latte: Banana-Chip Sunflower Cookies

Our son has reached that age where he is aware of what I am eating, and wants to try it. Now I try not to be the food police, I don't think a bite of ice-cream will hurt him (and it is pretty adorable how he goes 'mmmm'), but I do draw the line at food coloring, high fructose corn syrup, and anything with modified ingredients. Though I've been ducking in the kitchen to steal a bite of ice-cream every now and then, I wanted to make a treat that I could share with my son without worry of too much sugar or upsetting his tummy. Today I whipped up these low sugar cookies. They are sweetened only with banana and the chocolate chips but have a really complex flavor and soft chewy texture. Enjoy!

Sunflower Seed Flour

Banana Chip Sunflower Cookies

Gluten Free, Vegan
Makes about 14 small cookies

1 1/2 cups sunflower seed flour*
1 small yellow banana
1/2 cup chocolate chips
2 tbl coconut oil
1 tsp vanilla powder or extract
1/2 tsp baking powder
1/2 tsp cinnamon
1/8 tsp sea salt

Combine all of the ingredients, except the chocolate chips, in a food processor and blend until a batter forms. It will be thick and sticky
Add the chocolate chips and pulse several times to combine.
Scoop rounded tablespoons onto a parchment lined baking sheet and flatten. These cookies do not spread or rise much so shape them to whatever size and thickness you like.
Baked on 350oF for 10 minutes. The cookies will turn lighter and less shiny when they are done.
Cool for at least 10 minutes. Store sealed on the counter or freeze for later.

Notes and Substitutions

*To make the sunflower seed flour grind sunflower seeds in a food processor or coffee grinder until fine but not to long or it will turn into butter. I like to soak my sunflower seeds for 8 hours and then dry them on low in the oven. I think it improves the taste and digestibility but it's not necessary.