Dessert

Chewy Sun Butter Cookies Recipe

ByBen Miller December 25, 2025December 25, 2025

Introduction

These chewy sun butter cookies are a delightful twist on classic peanut butter treats, perfect for those seeking a nut-free option. With a subtle hint of cinnamon and a soft, tender texture, they make an excellent snack or dessert for any occasion.

A tall stack of eleven round, thin brown cookies with a cracked surface and rough texture is centered on a white marbled surface. The cookies are unevenly placed, creating a slightly leaning tower shape. The background is softly blurred with soft white lights that look like glowing orbs. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup Sunflower Seed Butter
3/4 cup Brown Sugar
1/4 cup Coconut Sugar
5 tablespoons Oat Milk
2 teaspoons Vanilla Extract
1 cup Almond Flour
1 teaspoon Baking Soda
1/2 teaspoon Baking Powder
1/2 teaspoon Ground Cinnamon
1/2 cup Granulated Sugar

Instructions

Step 1: Preheat your oven to 350 degrees F (180 degrees C) and line two baking sheets with parchment paper. Set aside.
Step 2: In a large mixing bowl, combine the sunflower seed butter, brown sugar, and coconut sugar. Stir until the mixture is smooth and well combined.
Step 3: Add the oat milk and vanilla extract to the bowl, mixing thoroughly. Then add the almond flour, baking soda, and baking powder. Stir with a wooden spoon as the dough thickens, or use your hands to form a ball.
Step 4: Refrigerate the dough for 15 minutes to make it easier to handle, though this step is optional if you’re short on time.
Step 5: In a separate bowl, mix the ground cinnamon and granulated sugar together. Set aside.
Step 6: Scoop out dough using a 1 1/2 tablespoon scoop and roll into balls. Roll each ball in the cinnamon sugar mixture until fully coated (this step is optional for extra sweetness and texture).
Step 7: Place 8 cookies on each prepared baking sheet, spacing them 2-3 inches apart. Use the back of a fork dipped in sugar to gently press each cookie, creating a criss-cross pattern.
Step 8: Bake for 11-12 minutes until the edges are set but the centers remain soft.
Step 9: Remove cookies from the oven and cool on the baking sheet for 2 minutes. Then transfer to a cooling rack to cool completely.

Tips & Variations

For a nuttier flavor, try substituting the almond flour with oat flour or a gluten-free flour blend.
If you prefer less sweetness, reduce the brown sugar by 1/4 cup and adjust the coconut sugar accordingly.
Adding a pinch of salt can enhance the flavors and balance the sweetness.
To make these cookies vegan, confirm that your oat milk and sugars are vegan-friendly.

Storage

Store these cookies in an airtight container at room temperature for up to 5 days for the best texture. They can also be frozen for up to 3 months; thaw at room temperature before serving. To refresh their soft chewiness, warm briefly in the microwave before eating.