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.
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.
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