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RECIPE
10 INGREDIENTS9 STEPS28MIN

Chewy Sun Butter Cookies

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Food by Maria

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This super simple SunButter cookies recipe is perfect for the holiday season and beyond. They’re allergy-free, and vegan-friendly.
28MIN
Total Time

Food by Maria

Nourish Your Body. Nourish Your Life.
GO TO BLOG

Ingredients

US / METRIC
Servings:
12
Serves 12
1 cup
Sunflower Seed Butter
no sugar added
3/4 cup
Brown Sugar
1/3 cup
Oat Milk
or Almond Milk
1 cup
Almond Flour
1 tsp
Baking Soda
1/2 tsp
Baking Powder

Cinnamon-Sugar Coating

1/2 tsp
Ground Cinnamon
(optional)
1/2 cup
(optional)

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Nutrition Per Serving

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CALORIES
329
FAT
19.9 g
PROTEIN
6.9 g
CARBS
35.5 g

Author's Notes

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.

Cooking Instructions

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Step 1
Preheat your oven to 350 degrees F (180 degrees C) and line two baking sheets with parchment paper and set aside.
Step 2
To a large mixing bowl combine your Sunflower Seed Butter (1 cup), Brown Sugar (3/4 cup), and Coconut Sugar (1/4 cup). Stir till well combined and smooth.
Step 3
You can now add the Oat Milk (5 tablespoon) and then the Vanilla Extract (2 teaspoon). Mix till well combined and begin to add the Almond Flour (1 cup), Baking Soda (1 teaspoon), and Baking Powder (1/2 teaspoon). 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 4
Place your mixture into the fridge for 15 minutes, this helps with forming the balls but is not necessary if you’re short on time.
Step 5
In another bowl combine the Ground Cinnamon (1/2 teaspoon) and Granulated Sugar (1/2 cup). Mix well and set aside.
Step 6
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).
Step 7
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. When flattening the cookie, be sure to dip the fork in sugar between pressing to help them not stick.
Step 8
Bake for 11-12 minutes.
Step 9
Remove from oven, let them cool for 2 minutes on the sheet then completely on a cooling rack.

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Nutrition Per Serving
Calories
329
% Daily Value*
Fat
19.9 g
26%
Saturated Fat
1.6 g
8%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
35.5 g
13%
Fiber
2.7 g
10%
Sugars
28.9 g
--
Protein
6.9 g
14%
Sodium
130.8 mg
6%
Vitamin D
--
--
Calcium
52.6 mg
4%
Iron
1.5 mg
8%
Potassium
184.8 mg
4%
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