‘Peanut’ Butter Chocolate Chip Cookies (Nut-Free!)


I’m pretty excited to be offering a nut-free recipe to you today. It was recently brought to my attention on Facebook just how many of you are actually nut-free as well. I am forced to rely heavily on nuts as I am not only grain-free, but also mostly starch-free as well. I cannot use any potato, tapioca, arrowroot, quinoa, or bean flours. I am, in a sense, worthless without my nut and coconut flours.

This recipe uses a small amount of coconut flour, but the sunflower seed butter is really the star in this cookie. I know this peanut butter substitute is widely used by people with nut allergies, but I actually don’t like the taste of it all on its own. Even still, I was determined to make this cookie so I gave it a shot. Once it is baked, it really does taste like peanut butter! I had to give these cookies away to friends and family just to get them out of the house because I was eating them for breakfast, lunch and dinner.

If you’re unfamiliar with palm shortening, it’s really not as scary as it sounds. If you’re like me, “shortening” is synonymous with “Crisco,” but that’s not the case. Organic Palm Shortening is palm oil that has some of its unsaturated fats removed, giving it a very firm texture, and high melting point. I use it in my cookie recipes frequently because of it’s high melting point and mild flavor. It makes cookies chewy and they don’t flatten out when baking like cookies often do with coconut oil. It is not hydrogenated and contains no trans fats. You can read more about it here if you’re still skeptical. You can also purchase it at your health foods store instead of online. Just make sure to find one that is expeller pressed and preferably organic.

Also, sunbutter baked goods have the tendency to turn green once they’ve cooled. This is due to a reaction between the baking soda and the chlorophyll that lingeres in the seeds once they’ve been extracted from the flower. It’s not harmful, actually quite the opposite. It can increase the efficiency and the quantity of your red blood cells, although there’s probably not enough chlorophyll in these cookies to make much of a difference. The lemon juice in this recipe should help do the trick to keep your cookies brown and not turning bright green inside, but I assume it probably depends on what kind of sunbutter you use and how much chlorogenic acid is left in the seeds.  Keeping them in the refrigerator will also help the color and the texture.

Shared on Slightly Indulgent Tuesdays , Allergy Friendly Friday, and Allergy-Free Wednesdays

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‘Peanut’ Butter Chocolate Chip Cookies (Nut-Free!)

AUTHOR: Danielle Walker - AgainstAllGrain.com


*You can use peanut butter in this recipe, but omit the lemon juice and increase the baking soda to 3/4 teaspoon.


  1. Preheat oven to 350 degrees Fahrenheit
  2. In a stand mixer fitted with the paddle attachment, cream together the shortening, sunbutter, and egg for 1 minute on medium-high.
  3. Add the honey, palm sugar, vanilla extract, and lemon juice. Mix again until combined.
  4. Add the coconut flour and baking soda. Mix on medium for 30 seconds. Let the dough sit for 5 minutes to allow the coconut flour to soak up some of the moisture.
  5. Scrape down the sides and mix again for 30 seconds until fully incorporated.
  6. Stir the chocolate in by hand.
  7. Bake for 10-12 minutes.
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  • Sandy

    Made these tonight and they are so good!! Thanks so much for creating something so close to grain filled chocolate chip cookies. We loved them!

  • http://Hardlyagoddess Barrie

    Thank you sososo much for telling me about the green color that sunbittern baked goods turn! I google it several different ways until I could figure it out- I thought it was the sea salt reaction somehow…glad to know its fe to eat because I just ate two!

  • http://crustcrumbs.com Jen

    They look amazing! I’m still trying to find palm shortening somewhere in Canada. :(

    • Foodiemama

      If you happen to live in Vancouver area I know there are several markets that carry it. I have bought and used before myself. Let me know if I can help. Good luck!

  • Sharyl

    We tried this tonight– subbed almond butter (homemade) for the sunbutter, eliminated lemon juice, increased the baking soda as suggested and we had really liquid batter (similiar to pancake batter) simply added more coconut flour to the right texture and they were delish. Had to bake about 12 min total- but they will be a nice accompaniment for our getaway tomorrow!!!

    • Sheryll Pelela Ziemer

      My outcome was the same Sharyl. They look yummy, but are hot out of the oven and I am too full of biscuits that I had with our soup for dinner.

  • Christine

    A bit disappointed that you use palm oil in your recipes considering what is happening in Malaysia and Indonesia. Please consider a substitute. I have seen other Paleo websites refusing to use it now as it is unsustainable.

    • Against All Grain

      There’s a lot of controversy around palm oil products. I choose to use palm shortening to keep things dairy free and because it gives a better texture than coconut oil for baked goods. You can find sustainable sources like Tropical Traditions http://www.tropicaltraditions.com/ or Spectrum which can be found at most health food stores under the name Organic Vegetable Shortening or on Amazon http://astore.amazon.com/againstallgrain-20/detail/B004WOMWWE.