Let my background in chemistry explain what happens in the heart of a cookie made with sunflower seed butter. I used for this several variations of my Sunflower Butter Cookies.
The Science Behind the Green Hue
The green color in sunbutter cookies arises from a chemical reaction between two key ingredients:
Chlorogenic acid: This naturally occurring compound known as cholorphyll is present in sunflower seeds and acts as a green pigment. Baking soda: This leavening agent, sodium bicarbonate, has a basic pH of 9 (any pH over 7 is basic, while under 7 is acidic), it is what chemists call a weak base.
When these two ingredients meet during baking, the alkaline baking soda interacts with the acidic chlorogenic acid, producing a green pigment called chlorophyllin (source). This reaction intensifies as the cookies cool down, leading to the characteristic green hue.
Tips for Green-Free Sunbutter Cookies:
Here are some tips to avoid the green tinge in your sunbutter cookies:
Reduce baking soda: Try using slightly less baking soda than the recipe calls for. Start with a 10% reduction and see how the cookies turn out. Add an acid: Adding an acidic ingredient like lemon juice, apple cider vinegar, or vegan buttermilk can neutralize the baking soda and prevent the green color. Start with 1/2 teaspoon and adjust based on your recipe and desired taste. Substitute baking soda: Replacing half the baking soda with baking powder can help reduce the green color while maintaining leavening power. Mix carefully: Avoid overmixing the batter, as this can activate the chlorophyllin production. Use natural sunbutter: Opt for natural, unsweetened sunbutter varieties, as processed brands might contain additives that could influence the color.
Sunflower Seed Recipes for Every Occasion
