You could also use soy-butter if sunflower seeds are not on your safe-list.
1 cup 1:1 gluten-free flour blend
1/4 cup almond flour (or if nut-free, use coconut flour or just all gluten-free flour)
½ teaspoon Baking Soda
¼ teaspoon Salt
Combine and add chocolate chips. Set aside.
½ cup vegan butter, softened to room temperature (1 stick)
½ cup cane sugar
¼ cup date sugar (or coconut sugar)
1/4 cup powdered almond butter *optional
¾ cup sunbutter
1 chia "egg"
1 teaspoon vanilla extract
1 cup dairy-free chocolate chips
Preheat oven to 350F
In a separate bowl, cream vegan butter with sugars, powdered almond butter (if using), and sunbutter. Mix until creamy.
Add chia egg and vanilla extract to wet mixture and combine.
Add dry ingredients to wet and mix until combined.
Roll into tbsp sized balls on a cookie sheet.
Bake approximately 9 minutes, or until they start to brown around the edges and spread a little.
Allow the cookies to cool slightly on the cookie sheet before transferring--you must be careful when placing them on the cooling rack, they are very delicate when warm and may crumble.
Once they cool, they are delicious and chewy.