About the Recipe
A little baking science makes these cookies perfect for Halloween or St Patrics Day.
Sunflower seed butter and baking soda work together to create a green centre without food colouring.
With chocolate chips tucked into the soft dough, the hardest part is saving a few until tomorrow to see the colour develop!
Ingredients
250 g SUNNYB Natural sunflower seed butter (approximately 1 cup)
150 g brown sugar (¾ cup)
56 g milk (approximately ¼ cup)
1 large egg
5 ml vanilla extract (1 teaspoon)
90 g plain flour (¾ cup)
5 g baking soda (1 teaspoon)
6 g fine salt (1 teaspoon)
60 g semi-sweet chocolate chips (approximately ⅓ cup)
Preparation
Preheat the oven to 175°C fan-forced. Line two baking trays with baking paper.
In a large bowl, mix SUNNYB Natural Sunflower Seed Butter, brown sugar, milk, egg and vanilla until smooth.
In a separate bowl, whisk together the flour, baking soda and salt thoroughly.
Add the dry ingredients to the sunflower butter mixture. Fold in the chocolate chips, mixing until just combined.
Drop tablespoonfuls of dough onto the trays, leaving space for the cookies to spread.
Bake for 9–11 minutes, until the cookies look set. Avoid overbaking to keep the centres soft.
Allow the cookies to firm up on the trays before carefully transferring them to a wire rack.
Once completely cool, store in an airtight container. Leave for 12–24 hours before breaking one open to check the green centre.
Notes:
- The green colour develops after baking and may take 12–24 hours to become noticeable. Its intensity can vary between batches.
- Mix the dry ingredients thoroughly so the baking soda is evenly distributed. Avoid overbaking.
- Adapted from Jenny Morris’s Green Sunflower Butter Chocolate Chip Cookies.