5 20 Published Mar 08, 2022, Updated Aug 01, 2024
Why You’ll Love This Recipe
They’re super easy to make – your kids could even help you out in the kitchen. They’re made with SunButter which means they’re nut-free and perfect for packing in your child’s lunch as a little treat. (See all of my kid’s lunch box ideas here.) You only need one mixing bowl – yay for less dishes!
SunButter 101
First let’s cover the basics of SunButter. SunButter is made from roasted and ground sunflower seeds, which are packed with vitamins and minerals including Vitamin E, copper, manganese and selenium. Sunflower seed butter actually has more vitamins and nutrients than most nut butters! SunButter is a great substitute for peanut butter or any nut butter in recipes. It’s free from the top 8 food allergies in the US: peanuts, tree-nuts, soy, milk, eggs, wheat, fish, and crustacean shellfish. SunButter has none of these!
Ingredients Needed
SunButter – I used natural SunButter for these cookies, which contains 7 grams of plant-based protein per serving and more vitamins and minerals than most nut butters! coconut sugar – to keep things refined sugar-free we’re using coconut sugar instead of white sugar. White sugar also works in a pinch! egg – to help bind everything together. I haven’t tested a vegan version of these cookies, but I bet a flax egg would work well in this recipe. Let me know if you try it in the comments below! vanilla extract – a flavor enhancer! oat flour – you can use store-bought oat flour or make your own by grinding rolled oats in your blender or food processor. Check out my guide on how to make oat flour. baking soda – to help the cookies rise. sea salt – just a pinch! chocolate chips – I like using Lily’s chocolate chips because they are sugar-free, but Enjoy Life chocolate chips are great if you need these cookies to be allergen-friendly.
How to Make SunButter Cookies
In a large mixing bowl stir together SunButter, coconut sugar, egg and the vanilla extract. Add the oat flour, baking soda and salt. Stir to combine and then add in chocolate chips. Dough will be thick! Using a tablespoon or small cookie scoop, make heaping 1-inch dough balls and place on parchment paper. Press each cookie down lightly before baking. Bake for 10 minutes in your preheated oven at 375°F or until edges are lightly browned. Remove and let cool on baking sheet for 4-5 minutes, then transfer to a cooling rack to cool completely.
Storing and Freezing
After you let the cookie cool on the baking sheet for a bit, move to a wire rack to cool completely. Once cool you can store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, you can refrigerate for up to one week and freeze for up to 3 months. If you freeze the cookies, just make sure you use a freezer-safe container.
More SunButter Recipes
Sunflower Crunch Salad Nut Free Granola Bars Sunflower Butter SunButter Energy Bites Coconut Curry SunButter Noodle Bowl
More Cookie Recipes to Try
Chocolate Chip Cookie Skillet Almond Crescent Cookies No Bake Cookies Birthday Cake Cookies Cottage Cheese Cookies Thumbprint Cookies Snowball Cookies Almond Butter Espresso Cookies Almond Flour Cookies Peanut Butter Cookies Chocolate Peppermint Cookies Lemon Almond Flour Cookies Peanut Butter Oatmeal Cookies Almond Cookies
Be sure to check out all of the cookie recipes here on EBF.
