Happy St. Patrick’s Day! Some of you may know how baking soda turns sunflower seeds (or butter) green. Sunflowers—including the seeds—contain chlorophyll, also known as chlorogenic acid. This acid reacts with the baking powder/soda in a recipe when heated and once the product cools, it turns green. This is not good, unless it’s St. Patrick’s Day!
So we actually tried to create “green” cookies, but for some reason the cookies did not turn green at first. Eight hours later…we were surprised to finally see these cookies turn green.
This Grain-Free Sunflower Butter Cookie recipe is the most delicious cookie I’ve ever tasted, seriously. It is a crispy, moist, chewy, slightly salty, and rich cookie. The recipe is very quick and easy. It literally takes about 5 minutes to prepare and 10 minutes to bake. The cookies come out really large, just like you’d get in a bakery.
This is a great cooking project for kids because there is not much spilling potential with only a few ingredients involved. You can also talk about chlorophyll and the science of the cookies turning green. And when delicious cookies are involved, science and chlorophyll is no longer BOR-ophyll. Since our cookies didn’t turn green at first, we decided to make green coconut milk instead. We used our go-to all-natural food coloring by India Tree. These grain free, low carb cookies are delicious with or without dark chocolate chips and irresistible with a glass of cold milk (even if it is green)!