Let’s get baking! There’s nothing better than the smell of fresh, chewy SunButter cookies in the oven. These cookies are perfect for any time of year or just when you’re craving a sweet treat. They’re easy, and you can make them peanut and allergy-free, and vegan-friendly. What more could you ask for in sunflower seed butter cookies?

❤️ Why You’ll Love These SunButter Cookies

• Allergy-Friendly: Perfect for school and work since they’re made with delicious sunflower seed butter that’s free from the top eight major allergens.
• Quick & Easy: You only need one bowl and under 20 minutes to make these chewy treats.
• Family-Friendly: This recipe is easy to follow so the whole family can get involved in the baking fun.
• Plant-Based Protein: SunButter contains 7g of plant-based protein and more vitamins and minerals than most nut butters.

🍲 Ingredients

SunButter – The magical ingredient in these 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 butter.

Coconut Sugar – This unrefined sweetener adds rich, caramel-like flavor while providing trace minerals like iron, zinc, and potassium that regular white sugar lacks. Coconut sugar has a lower glycemic index than traditional sugar and creates beautifully chewy cookies with deeper, more complex sweetness that perfectly complements the nutty SunButter flavor.

👩‍🍳 How to Make SunButter Cookies

1. Preheat your oven to 350F and line two baking sheets with parchment paper and set aside.

2. To a large mixing bowl combine your SunButter (or nut butter) 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.

3. 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.

4. 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.

Note: You do not need to roll your cookies in sugar if you want to consume less sugar. These are just as good without!

5. Bake for 11-12 minutes.  Remove from oven, let them cool for 2 minutes on the sheet then completely on a cooling rack.

🪄 Tips and Tricks

• Chilling: Chilling the dough prevents cookies from spreading out too quickly once they’re in the oven.
• Sugar: You do not need to roll your cookies in sugar if you want to consume less sugar – these are just as good without.
• Mixing: Use a wooden spoon when the mixture gets tough, or feel free to use your hands to form the dough.
• Spacing: Make sure to place cookies 2-3 inches apart to prevent them from spreading into each other.

🗒 Substitutions

• SunButter: Any nut butter like cashew, almond, or peanut butter works in equal amounts if there are no allergies.
• Plant Milk: Any non-dairy milk works, or regular milk if not keeping the recipe vegan.
• Sugars: You can use all brown sugar for extra chewiness or coconut sugar as a substitute.
• Add-ins: Throw in chocolate chips, dried fruit, or chopped nuts for extra flavor and texture.

🗒 Best served with

• Snacks for Kids 6: Raw Melon Skeweres
• Barista Blend Oat Milk
• Vegan Fried Banana Recipe + 5 Ways to Use Bananas
• No Churn Vanilla Ice Cream with Pink Salt + Olive Oil

👝 How to Store Leftovers

Let your cookies completely cool and pack them up in an airtight container. They’ll last at room temperature for up to 5 days or in your freezer for about 2 months.

🤔 Common Questions

SunButter Cookies

4.34 from 42 votes

🍪 These chewy SunButter Cookies are allergy-friendly, vegan, gluten-free, and ready in under 20 minutes! Perfect for school treats and family baking fun!

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Prep Time 5 minutes mins

Cook Time 12 minutes mins

Course Sweet Treats

Cuisine Vegan, Vegetarian, Dairy-Free

Servings 16

Calories 192 kcal

Ingredients

  

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• 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

Optional:

• 1 tsp cinnamon 1/2 cup white sugar – mix well and set aside

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Instructions

 

• 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.

Video

Notes

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.

Nutrition

Serving: 16 | Calories: 192kcal | Carbohydrates: 18.2g | Protein: 3.8g | Fat: 10.1g | Saturated Fat: 0.7g | Polyunsaturated Fat: 1.6g | Sodium: 140.4mg | Fiber: 1.2g | Sugar: 15g

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