The Best Chewy SunButter Cookies

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, and you can make them peanut and allergy-free, and vegan-friendly. What more could you ask for in sunflower seed butter cookies? 

What you’ll love about these sunflower butter 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 as they are made with a delicious sunflower seed butter, however, you can also make these with cashew butter, or your favorite nut butter if there are no allergies in your family 
• Quick & Easy: You only need one bowl and under 20-minutes to make these
• Versatile: Throw in the ingredients you love like dried fruit or chocolate chips
• Family-friendly: This recipe is easy to follow so the whole family can get involved
  

  Ingredient Notes:

  Here are the key ingredients you’ll need to make The Best Chewy SunButter Cookies.

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. 

Nut Butters: As you may see from my photos, I’ve made this recipe a few different ways before and I’ve made them with cashew butter when I don’t have sunflower butter on hand. They turn out amazing no matter if you choose nut butter or SunButter so use whatever you have on hand!

How to make these cookies:

No one wants an overly complicated sunflower butter cookie 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! Here’s how you make them: 

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

Step Two: 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.

Step Three: 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.

Step Four (Optional): 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!

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

FAQ: 

What if I can’t find sunflower seed butter? No problem! These cookies are versatile and you can definitely use your favorite nut butter instead. As you can see from my photos above, I’ve made them with cashew butter before when I couldn’t find sunflower seed butter or didn’t have it on hand. 

How do I lower the sugar in these cookies? One way to lower the sugar without compromising the taste of the cookie is to not roll the cookies in sugar. These cookies taste just as good without it! 

Why do you chill your dough before rolling and baking? Chilling prevents cookies from spreading out too quickly once they’re in the oven. 

Can you freeze these? Yes! Let your cookies completely cool and pack them up in an airtight container. They’ll last in your freezer for about 2 months. 

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Other cookies recipes you’ll love 

• Almond Cinnamon Sugar Cookies
• White & Dark Chocolate Chip Cranberry Cookies
• Gluten-Free Chocolate Chip Cookies
• Peanut Butter Chocolate Chunk Cookies
• Double Chocolate Vegan Protein Cookies.

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The Best Chewy SunButter Cookies

4.34 from 42 votes

This super simple SunButter cookies recipe is perfect for the holiday season and beyond. They're allergy-free, and vegan-friendly.

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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

  

1x2x3x

• 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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