This is one for the green-loving detectives out there. Though I vividly recall my days of organic and nutritional/food-based chemistries of college days, I must admit I was stumped. Could it really be a chemical reaction? My vegan cookies turned green a few hours after baking (and feeding them to my two year old as well as my two nieces.

Due to emerging food allergies, I have been searching for allergen-free food items that my toddler will actually eat—rather than turning up her nose. I found SunButter, a nut butter style spread made with sunflower seeds. Thankfully, it tastes great and is very similar to peanut butter. While at my parent’s house recently, I decided to whip up my own version of a vegan SunButter and jam thumbprint cookie. I was excited—albeit a little nervous—to concoct my own vegan recipe.

I was delighted with the results. And, the kids ate them up, too. They’re moist and chewy without being cake-like. They’re also not heavy, crispy or flat—qualities in vegan baked goods that really turn me off.

And, then, they turned green, Bright green. Yes, after cooling for an hour or two, they seemed to evolve from-the-inside-out into an alarming kelly green. I quickly became mortified. Oh, my! I fed them to the kids! Great, I’ve just poisoned my only taste-testers!

Then, after I had gone home to put the kiddos to bed, my mom and dad called the SunButter Co. on my behalf. As the story was told, the conversation went something like this:

SB: Hello, the SunButter Co., may I help you?

Dad: Yes, I have a question for you…

SB: Your cookies turned green, right?

Dad: Ha, ha! How did you know?

SB: I get that alot.

My dad, being quite a skilled conversationalist went on to discuss the cookies, my daughter’s food allergies and even plugged this site for me. The woman graciously explained the chemical reaction of baking soda and baking powder to sunflower seeds and advised my dad to have me cut the quantity of both baking aids in half. She was cool, patient and helpful. And, reassured him that no one would get a tummy ache. You just don’t get that kind of service now-a-days.

Later, when I visited the SunButter site, I read their disclaimer discussing a slight discoloration after cooking. Slight! The cookies were bright green! Well, I guess I won’t have to bother with food dye this Christmas. My SunButter with strawberry jam thumbprint cookies will be right at home on the holiday platter.

Want to watch your cookies turn green? Here’s the recipe.

Vegan SunButter and Strawberry All-Fruit Jam Cookies

Preheat oven to 375 degrees. Line a cookie sheet with parchment or Silpat.

The Wet Stuff

1/2 C margarine

1 C SunButter

1 tsp molasses

1 T vanilla

The Dry Stuff

1/4 C Turbanado Sugar

3/4 C Brown Sugar

1 T milled flax seed

1/2 tsp baking powder

3/4 tsp baking soda

1/4 tsp salt

1 C all-purpose flour

3/4 C whole wheat flour

Strawberry All-Fruit Jam

(cut B powder and B soda in half to prevent greening)

Whisk dry ingredients together in a small bowl. Blend wet ingredients on medium speed until well combined. Fold wet into dry until combined but don’t overmix.

Measure 1 Tbsp of batter, roll into ball and press flat onto cookie sheet. Make indentation with thumb and place 1/2 tsp jam inside. Bake for 9 minutes. Remove cookies from sheet and cool on racks. Yum! A chlorogenic delight!

Special thanks to SunButter for producing such a fabulous product. We’ll be enjoying it for years to come!

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