Tonight we started talking about math, science, and cooking. My little baker and I decided to make cookies after dinner 🍪
I’m always on the lookout for recipes I can covert for my daughter’s allergies. In cookies I tend to use a flax egg but the last few times I tried earthyandy’s seltzer water suggestion and it did the trick! The cookies are simple, quick to make, and delicious! Oh and vegan too! I converted Andrea’s recipe by simply swapping Sunbutter for peanut butter the first few times we made it! Tonight I swapped half of the Sunbutter with Tahini. They were equally delicious without quite as much sugar in the Sunbutter. These cookies for my daughter (and me 😉) are gluten-free, dairy free, tree nut free, soy free, egg white free and delicious #momwin!!
INGREDIENTS ( Makes 53)
1 cup pitted dates
1 cup Sunbutter ( or any nut butter)
1 cup tahini paste ( can omit if you double Sunbutter or nut butter)
2 cups Enjoylife chocolate chips ( I used mini)
1 cup seltzer water
1 teaspoon baking powder
Mix seltzer water and dates in a high powered blender. Pour the date water mixture into a bowl. Then add Sunbutter, chocolate chips, and baking powder.
Using a spoon drop batter on a lined baking sheet.
Bake 15 minutes at 350.
Let cool 15 minutes if you can.
We love to store them in the freezer!
PS: I used MyFitnessPal to see macros:
83 calories. 9g carbs. 5.6g fat. 1.7g protein.