Let’s get baking! The holidays are almost here and there’s nothing better around this time of year than the smell of fresh, chewy cookies in the oven. These SunButter cookies are perfect for the holiday season or just when you’re craving a sweet treat. They’re easy, peanut and allergy-free, and vegan-friendly. What more could you ask for?
Around the holiday season, I love the idea of baking up a storm and getting family members involved. I remember making cookies with my mom and grandma when I was a kid, and decades later it’s still such a fond memory of mine. Create new memories for your kids and family by making these together. They’re super easy, so it’s easy to involve others to help you out!
What you’ll love about these SunButter cookies
Now picture yourself sitting by the fire, warm cookies fresh out of the oven, a glass of (vegan) milk, and cozy slippers on your feet. Do you really need more convincing to make these cookies? Well just in case you do, these cookies are:
- Allergy-friendly so kids can take them to school with them
- Fast, and you only need one bowl to whip these up
- Versatile, throw in the ingredients you love
- Easy to follow so the whole family can get involved
- Large batch allows you to make a ton for your friends, family, or colleagues
SunButter is the magical ingredient in this easy cookies, I used the No Sugar Added SunButter. SunButter makes delicious creamy sunflower butter. Yep, that’s right. This butter is peanut-free and made with sunflower seeds instead. They only use four key ingredients in their jars of butter, and it’s free from the top eight major allergens. With so many restrictions on foods you can bring to school and work, this easy SunButter cookies recipe is perfect for the next bake sale, or special treat.
The No Sugar Added SunButter contains 7g of plant-based protein and more vitamins and minerals than most nut butters. This specific butter is especially great for those looking to cut back on sugar, or are on a keto diet. You can also use this butter to swap out any peanut butter or other nut/seed butter in other recipes too. It’s really versatile and super delicious.
If you’re looking for more inspiration for cooking with SunButter, you’re in luck, I use them all the time and you can find some of my other recipes here:
No one wants an overly complicated cookies recipe and these bad boys are fast, ooey and gooey, and everyone will love them. I make these all the time and Andrew can’t ever stop eating them. They’re dangerous but delicious!
So this holiday season, curl up with your loved ones, family, or hey, by your damn self, and enjoy these delicious chewy SunButter cookies.
Other cookies recipes you’ll love
This super simple SunButter cookies recipe is perfect for the holiday season and beyond. They’re allergy-free, and vegan-friendly.
1 cup SunButter – no sugar added
3/4 cup brown sugar
1/4 cup coconut sugar
5 tbsp. oat or almond milk
2 tsp. vanilla extract
1 cup almond flour
1 tsp baking soda
1/2 tsp baking powder
1 tsp cinnamon, 1/2 cup white sugar – mix well and set aside
Preheat your oven to 350F and line two baking sheets with parchment paper and set aside.
To a large mixing bowl combine your SunButter and sugars. Stir till well combined and smooth. You can now add the oat milk or almond milk and then the vanilla. Mix till well combined and begin to add the flour, baking soda and baking powder. I used a wooden spoon to stir as the mixture get’s a bit tough, feel free to use your hands to form a ball.
Place your mixture into the fridge for 15 minutes, this helps with forming the balls but is not necessary if you’re short for time.
In a large bowl, add the peanut butter and sugar and mix until creamy. Stir in the almond milk and vanilla. Next, add the flour, baking soda and salt, mix to combine. The dough will be tough to stir, using your hands to mix it together will be easier.
Using a 1 1/2 tbsp. scoop, scoop out dough and roll into balls. Now roll your balls into the cinnamon sugar and roll around till well coated (this step is optional). Now, place 8 cookies on each sheet and place around 2-3 inches apart. Use the back of your fork to create a criss-cross pattern on the top of the cookie.
Bake for 11-12 minutes. Remove from oven, let them cool for 2 minutes on the sheet then completely on a cooling rack.
The recipe can be substituted for all coconut sugar to be made Paleo.
When flattening the cookie, be sure to dip the fork in sugar between pressing to help them not stick.
Recipe can be doubled or tripled.
Cookies will last up to 1 week in a tightly sealed container at room temperature or 2 weeks in the fridge.
To freeze, let your cookies cool completely and place them in a tightly sealed container in the freezer for up to 2 months.