Tuesday, April 9, 2013

Egg-Free, Nut-Free Oatmeal Chocolate Chip Sunflower Seed Cookies

Almost 15 years ago (how did that happen?!) my sister introduced us to her famous oatmeal, chocolate chip, pecan cookies. We were never the same. Mufasa immediately proclaimed them to be the only cookies on earth worth eating. You might have noticed Mufasa makes a lot of proclamations.

Then came Roo. Sweet, clever, cuddly, hilarious, exuberant, sometimes exasperating Roo, complete with a slew food allergies and well, there went our pecan cookies. We've been trying to come to terms with it ever since.
More than the flawless toasty, nutty, chocolatey, brown sugary essence that is everything a cookie should be, it was the texture of those cookies that really got you. They literally burst with chewy oatmeal to satisfy the molars, gooey chocolate for the tongue, and lots and lots of crunchy, salty nuts.
Nuts are a no no here in the KC house these days, but seeds, we really like seeds. Sunflower seeds in particular are a house favorite. Here they work together with rolled oats and chocolate chips to really amp up the texture of my nut-free, egg-free version of the best cookies on earth. Just ask Mufasa.

These are substantial cookies and this, my friends, is no time for restraint. Do not, under any circumstances, skimp on the chocolate chips, oatmeal, or sunflower seeds.
Oatmeal Chocolate Chip Sunflower Seed Cookies

2 & 1/4 cups all purpose flour (do not sift!)
1 tsp baking soda
1/2 tsp salt
1 cup butter, softened
3/4 cup granulated sugar
3/4 cup brown sugar, packed
2 tsp real vanilla extract
3 tsp Ener-G Egg Replacer whisked and well mixed with 4 tbsp water
1 tbsp softened cream cheese
1 & 1/2 cup rolled oats
2 cups chocolate chips (we like big, dark ones like these)
3/4 cup hulled sunflower seeds

Preheat the oven to 375 degrees. Combine the flour, baking soda, and salt. Whisk to combine.

In a separate large bowl, beat the butter and sugars until creamy. Add the vanilla, egg replacer mixture, and cream cheese and continue to beat until well combined.

Add the flour mixture to the wet ingredients, 1/3 at a time, mixing well between additions. Add the oatmeal and mix again. Stir in the chocolate chips and sunflower seeds. Drop by tablespoon onto parchement-lined cookie sheets (or line them with Silpat mats) and bake 9-11 minutes until lovely, fragrant, and golden brown.

Makes about 4 dozen cookies.
Don't forget the milk!

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