SunButter Cookies (Gluten Free)
These SunButter cookies are so easy to make, soft, and thick. They are gooey in the middle and have melted dark chocolate chips throughout. These gluten free sunflower seed butter cookies are such a delicious dessert!
Why You’ll Love This Recipe
- These SunButter cookies are made with only a handful of ingredients.
- They are soft, thick and so tasty.
- SunButter is a great nut free alternative to peanut butter, almond butter, and cashew butter.
- No dough chilled required.
- These cookies are made in only one mixing bowl.
- This recipe is flourless, grain free, gluten free, dairy free, nut free, oil free, and butter free.
- Check out these similar Keto Peanut Butter Chocolate Chip Cookies!
Ingredients & Substitutions
SunButter is creamy, runny, and thin. It acts as the base of these cookies. It is a great nut free spread! SunButter is sold in most grocery stores, large retailers, and on Amazon. For a version with nuts, this can be replaced with creamy almond butter, peanut butter, or cashew butter.
Light brown sugar adds the sweetness. For a Paleo option, coconut sugar can be used. Coconut sugar may yield a more gritty texture.
The egg helps bind the dough together. For a Vegan option, replace 1 egg with 1/4 cup unsweetened applesauce. I have not tried this specific recipe using applesauce, but many of my Vegan cookies use it without an issue.
A little vanilla extract adds the classic cookie flavor.
Only a half teaspoon is used in this recipe. When SunButter reacts with baking soda, it turns green. If you want green cookies, use 1 teaspoon baking soda. I only used 1/2 teaspoon baking soda and did not have green SunButter cookies.
Dark chocolate chips add a rich and delicious chocolate flavor! I use Enjoy Life dark chocolate chips to keep this recipe dairy free. Feel free to use your favorite brand of chocolate chips.
What is SunButter?
SunButter is a brand that makes sunflower seed butter. This seed butter is very similar in look, consistency and texture to creamy peanut butter or almond butter. Its texture is thin and runny.
SunButter is known for being a great nut free alternative for those with nut allergies. In addition, it is commonly used in schools to avoid nut allergy cross contamination.
Sunflower seeds are high in healthy protein, fiber, and iron. In addition, sunflower seeds contain vitamin E which aids in anti-inflammation.
Taste & Texture
These SunButter cookies have a very similar taste to almond butter cookies. They have the slightly nutty flavor (despite being nut free) that many almond butter cookies have. Additionally, the dark chocolate chips add a strong flavor!
These sunflower butter cookies are thick and soft. They do not really get crispy in the oven unless over baked. These cookies are fragile when they first come out of the oven. They firm up as they cool, but never get crispy.
How to Make
Step 1
First, preheat oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper.
Step 2
Stir jar of SunButter before measuring. Then, add SunButter and brown sugar to a mixing bowl or stand mixer. Mix until combined.
Step 3
Add in egg, vanilla extract and baking soda. Stir to combine.
Step 4
Fold in dark chocolate chips.
Step 5
Use ice cream scoop or cookie scoop to scoop balls of dough onto lined pan. Space at least 2 inches apart.
Step 6
Bake for 8 to 10 minutes or until cookies are just set in the middle.
Step 7
Finally, remove from oven. Cool cookies on pan for 10 minutes. Sprinkle with sea salt if desired. Then, carefully transfer cookies to a cooling rack.
Expert Tips & Tricks
Stir SunButter before use. The oil naturally separates in the jar.
Tightly pack light brown sugar while measuring.
Scoop equally sized balls of dough. This ensures even baking.
Bake until cookies are just set in the middle. They will firm up a little bit while cooling.
Once cookies come out of the oven, handle carefully! Allow them to cool on the pan for 10 minutes. This will allow them to maintain their shape and firm up.
How to Serve & Store
Serve SunButter cookies once they are cool enough to handle. They are delicious with a cold glass of almond milk!
Store cookies covered at room temperature for up to 3 days. Or, store in the fridge for up to a week.
Freeze cookies if desired.
Frequently Asked Questions
When SunButter reacts with baking soda, it can turn green. If this happens, these cookies are still safe to eat! The taste will remain unchanged.
If a recipe calls for natural creamy peanut butter, then yes, SunButter can be used.
Yes, SunButter is healthy.
Sure! Freeze for up to 1 month.
You May Also Like
If you make this SunButter cookies recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. I would love for you to follow along! For more great ideas, check out these Dessert Recipes.
Get the Recipe: SunButter Cookies (Gluten Free)
Ingredients
- 1 cup SunButter
- 1 cup light brown sugar, tightly packed
- 1 egg
- 1 tsp vanilla extract
- ½ tsp baking soda
- ½ cup dark chocolate chips
- sea salt, optional garnish
Instructions
- First preheat oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper.
- Stir jar of SunButter before measuring. Add SunButter and brown sugar to a large mixing bowl or stand mixer. Mix until combined.
- Once combined, add in egg, vanilla extract and baking soda. Stir to combine.
- Fold in dark chocolate chips.
- Use a cookie scoop to scoop balls of dough onto lined baking pan. Place at least 2 inches apart.
- Bake for 8 to 10 minutes or until cookies are just set in the middle.
- Remove from oven. Sprinkle with sea salt if desired. Cool on pan for 10 minutes. Then carefully transfer to a cooling rack.
Notes
- Stir SunButter before using. The oil separation inside the jar is natural.
- Tightly pack light brown sugar.
- Coconut sugar can be used instead but yields a slightly more gritty texture. Dark brown sugar can also be used but will make these cookies much darker in color.
- The cookie dough should be easily scoop-able and not sticky.
- Use an ice cream scoop or cookie scoop to scoop equal sized balls of dough.
- Bake until middles of cookies are just barely set.
- After baking, handle carefully. These cookies are fragile and will firm up as they cool.
- Store covered at room temperature for up to 3 days or in the fridge for up to 7 days.
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6 Comments on “SunButter Cookies (Gluten Free)”
I attempted to make this, and used a stand mixer to combine sugar and sun butter. I did stir the sun butter first to make sure the oil was combined, however, upon mixing, the oil completely separated again. The “cookie dough” ball was literally sitting in a pool of oil. I still tried to bake the cookies, and the cookie ban is a big mess of liquid oil around the cookies. What did I do wrong?
Hi Michelle! The oil shouldn’t separate after mixing. What brand did you use?
Can I use homemade sunbutter?
Hi Samantha! That should work. As long as it resembles the creamy texture of store bought, I do not see a problem!
I made this today and the cookies turned out great! We had some SunButter left over that we had to use up and this was the perfect way to do so! Thank you for sharing this recipe.
Hi Marie! I am so happy you enjoyed these cookies. Thank you for writing a review!