Perfect cookies for nut allergies! These healthy sunbutter cookies are an earthy blend of sunflower butter and sweet maple syrup and made with gluten-free flour.
WHY THESE SUNFLOWER BUTTER COOKIES ARE SO GREAT
+ Allergy-friendly dessert! Sunflower seeds are a perfect alternative to nuts and make a lovely seed butter for cookies and baked goods in place of nut butters. The most common sunflower seed butter brand is Sunbutter, which makes all types of the nut-free allergy-free spreads.
+ Nourishing and made without processed sugars! These sunbutter cookies are incredible nourishing and made without processed sugars and white flours. Sunflower seeds are a rich source of iron, potassium and protein and the addition of using maple syrup adds B vitamins to these tasty dessert treats! These cookies are not super sweet, and are the perfect flavor combination when craving dessert!
WHAT INGREDIENTS GO INTO THIS RECIPE
- Sunbutter sunflower seed butter spread – Sunbutter brand specifically is made in a factory free of the top 8 allergens.
- Maple syrup – is the only sweetener used and gives these sunbutter cookies a soft center and crunchier exterior.
- Egg – the binding agent that holds sunbutter cookies together. To make these cookies vegan, use ¼ cup of apple sauce in place of egg.
- Baking powder, baking soda, salt and vanilla – leavening agents and flavor.
- Gluten-free flour – although you can use any flour in equal amounts if gluten-free is not a concern.
HOW TO MAKE THESE COOKIES
STEP 1: Preheat the oven and line a baking pan with parchment paper, then heat the sunbutter in a microwave safe bowl for about 20 seconds to soften. Mix in the maple syrup, egg, and vanilla until it is well blended and has a creamed consistency.
STEP 2: Add the flour, baking powder, baking soda, and salt and mix with a spatula until it forms a dough ball.
STEP 3: Scoop the sunbutter cookie dough with a cookie scoop into 1-inch balls, and set them on the prepared baking pan 2 inches apart.
STEP 4: Then with the back of a fork press the raw dough down and form a crisscross pattern on the top.
STEP 5: Bake for about 8 minutes then let cool for 5 minutes on the sheet pan before transferring the cookies to a cooling rack to cool.
FAQs and TIPS
Yes, be aware that when baking with sunflower butter your cookies will turn green. That is because sunflower seeds have chlorogenic acid that is found in all plant leaves and stems. Chlorogenic acid is an antioxidant and is one of the reasons why sunflower butter is so good for you! When the acid is mixed with alkalinity in baking soda and baking powder it turns the cookies green.
Not necessarily but if you have a peanut or nut allergy, Sunbutter is safe as it is made from seeds and not nuts.
Sunflower seed butter has a roasted and earthy flavor slightly more intense than peanut butter or almond butter.
STORING THESE COOKIES
Store these sunbutter cookies in an airtight container for three days, or in the refrigerator for 5 days.
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Healthy Sunbutter Cookies (Gluten-Free)
Ingredients
- 1 cup sunflower seed butter
- ¾ cup maple syrup
- 1 teaspoon vanilla
- 1 egg large
- 1 ¼ cups gluten-free flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon pink Himalayan salt
Instructions
- Preheat the oven to 350 degrees F. Line a baking pan with parchment paper or a silicon baking mat.
- Heat the sunbutter in a microwave safe bowl for about 20 seconds to soften. Mix in the maple syrup, egg, and vanilla until it is well blended and has a creamed consistency.
- Add the flour, baking powder, baking soda, and salt and mix with a spatula until it forms a dough ball.
- Scoop the sunbutter cookie dough with a cookie scoop into 1-inch balls, and set them on the prepared baking pan 2 inches apart.
- Then with the back of a fork press the raw dough down and form a crisscross pattern on the top.
- Bake for about 8 minutes then let cool for 5 minutes on the sheet pan before transferring the cookies to a cooling rack to cool.
Notes
- To make these sunbutter cookies vegan, use ¼ cup of apple sauce in place of egg.
- When baking with sunflower butter your cookies will turn green! That is because sunflower seeds have chlorogenic acid that is found in all plant leaves and stems. Chlorogenic acid is an antioxidant and is one of the reasons why sunflower butter is so good for you! When the acid is mixed with alkalinity in baking soda and baking powder it turns the cookies green.
- Store these cookies in an airtight container for three days, or in the refrigerator for 5 days.
Min Kwon says
HI Danielle! It's nice to "meet" you. Saw this on instagram and just had to stop by! I just purchased a jar of sunflower seed butter, and this looks like a delicious way to enjoy it! It's great on toast but it's always fun to spice it up from time to time ;). I don't mind them turning green, but did it taste different? I probably can't finish it all in one day or can I? haha. Pinned!
admin says
Among myself, my son and husband we managed to eat half the batch in a day! But they are totally safe and still taste delicious and the same the next day – it is just the chemistry of the seed mixed with baking soda. Thanks for visiting and enjoy!