Description
These Chewy Sun Butter Cookies are a delightful twist on traditional peanut butter cookies. Made with sunflower seed butter and almond flour, they offer a nutty, naturally sweet flavor with a chewy texture. Rolled in a cinnamon sugar coating and baked to perfection, these cookies are a perfect treat for those seeking a gluten-free and dairy-free dessert option.
Ingredients
Scale
Wet Ingredients
- 1 cup Sunflower Seed Butter
- 5 tablespoons Oat Milk
- 2 teaspoons Vanilla Extract
Sugars
- 3/4 cup Brown Sugar
- 1/4 cup Coconut Sugar
- 1/2 cup Granulated Sugar
Dry Ingredients
- 1 cup Almond Flour
- 1 teaspoon Baking Soda
- 1/2 teaspoon Baking Powder
- 1/2 teaspoon Ground Cinnamon
Instructions
- Preheat and prepare baking sheets: Preheat your oven to 350°F (180°C). Line two baking sheets with parchment paper and set aside to prevent sticking during baking.
- Combine sunflower seed butter and sugars: In a large mixing bowl, stir together 1 cup sunflower seed butter, 3/4 cup brown sugar, and 1/4 cup coconut sugar until smooth and well combined.
- Add liquids and dry ingredients: Mix in 5 tablespoons oat milk and 2 teaspoons vanilla extract. Gradually add 1 cup almond flour, 1 teaspoon baking soda, and 1/2 teaspoon baking powder. Stir with a wooden spoon as the mixture thickens, optionally using your hands to form a cohesive dough ball.
- Chill the dough (optional): Place the dough in the refrigerator for 15 minutes to firm up, which helps with shaping but can be skipped if short on time.
- Prepare cinnamon sugar coating: In a separate bowl, combine 1/2 teaspoon ground cinnamon and 1/2 cup granulated sugar. Mix well and set aside for rolling the cookie dough balls.
- Shape and coat cookies: Using a 1 1/2 tablespoon scoop, form dough into balls. Roll each ball in the cinnamon sugar mixture until well coated. This step is optional but adds extra flavor and texture.
- Arrange and flatten cookies: Place 8 cookies per baking sheet, spacing them 2-3 inches apart. Dip the back of a fork into sugar and press down to create a criss-cross pattern on each cookie, dipping the fork in sugar between each press to prevent sticking.
- Bake the cookies: Bake in the preheated oven for 11-12 minutes, until cookies are set but still soft for a chewy texture.
- Cool the cookies: Remove from oven and let cookies cool on the baking sheets for 2 minutes before transferring them to a cooling rack to cool completely.
Notes
- Refrigerating the dough is optional but helps in easier shaping of the cookies.
- The cinnamon sugar coating adds flavor and crunch but can be omitted for a simpler cookie.
- Use gluten-free oat milk to keep the recipe completely gluten-free.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For vegan adaptation, ensure the sugars used are vegan-friendly.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Sun butter cookies, chewy cookies, gluten-free cookies, sunflower seed butter, cinnamon sugar cookies, dairy-free cookies
