I needed a dessert to bring to our Father’s Day barbecue at my parents’ house last weekend, but I completely failed to plan ahead this year. With only an hour before we had to leave, I stared into the pantry until I decided to combine a few cookie recipes and add Sunbutter for good measure. I was so rushed, I only baked two trays and popped the rest of the batter into the fridge. We took off without even sampling one!
I was hoping that they would taste good, and that our picky kids would eat them. So even though I cringed at the sugar rush, I was gratified to see my kiddos pack away four cookies apiece before we stopped them from eating everything! The grown-ups in attendance all enjoyed them too–albeit it at a more leisurely pace!
Cream butter, sugars, sunbutter, egg substitute, and vanilla in the bowl of your mixer.
Gradually add the dry ingredients until batter is well-incorporated. If you’re using a stand mixer, I’ve learned to pulse it on and off until the flour gets moistened, and then turn it on full. If you just turn it on right away, you’ll end up kicking flour all over your counter (and yourself!)
Add the chocolate chips and mix just until they are evenly distributed.
Pull out spoonfuls and form into balls on a cookie sheet. Feel free to sample your batter, as it is egg-free and free of salmonella!
Bake at 350 degrees for about 9 1/2 minutes. Allow them to cool and eat a few before your kids devour them all!
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