Sunbutter Cookies

Why We Love This Recipe

• Like a peanut butter cookie, but better: I can't believe I'm saying this because I'm one of the biggest peanut butter addicts out there. But these sunbutter cookies are genuinely some of my favorite cookies ever. They're nutty, not too sweet (but just sweet enough) and just have this addictive flavor and texture. They're a huge hit amongst our family, friends & neighbors!
• Crunchy and chewy: These cookies aren't soft and pillowy, but instead have a bit of crunch on the exterior thanks to a cinnamon sugar coating, and a nice chew thanks to the sunflower butter. That being said, they're not at all crunchy – they almost have a sand-like quality (I mean that in the best way possible!).
• Earthy, but sweet: Sunflower butter has a lovely earthy and nutty flavor, and these cookies really accentuate these flavors by balancing them out with a bit of sweetness.
• Allergen free: These sunbutter cookies use a flax egg instead of regular egg, vegan butter, and can easily be made gluten free.

Ingredients

Here's what you'll need to make these sunbutter cookies:

Ingredient Notes

• Sunbutter: We used an unsweetened sunflower seed butter; if you're using a sweetened sunflower butter, you may want to leave out the cinnamon sugar dusting atop the cookies to prevent them from being too sweet.
• Flax egg: This replicates the binding function of an egg, and is simply a combination of 1 part water and ½ part flaxmeal (ground flax seed). Read more about flax eggs and how they work here.
• Flour: We tested this recipe with regular all purpose flour and gluten free all purpose flour and it turned out great both ways!
• Butter: We used vegan butter, but if you're not vegan/dairy free, regular works fine.

Instructions

PREP: Make a flax "egg" by stirring together ground flax meal with 3 tablespoons of water. Let it sit for 10-15 minutes to thicken, stirring once or twice.

(1) Stir together the dry ingredients in a medium bowl: flour, ½ teaspoon cinnamon, baking powder, baking soda, and salt.

(2) Add melted butter, ½ cup sugar, brown sugar, vanilla and sunbutter to a large mixing bowl (or a stand mixer) and beat on medium speed until smooth and creamy. 

(3 & 4) Slowly add the dry mixture to the wet mixture, mixing until the dough comes together. 

(5) Use a medium cookie scoop to portion dough into balls. Place on baking sheet and gently flatten the cookies using the back of a measuring cup (they don't spread much while baking). 

Stir together remaining 2 tablespoons granulated sugar with remaining ⅛ teaspoon of cinnamon and sprinkle each cookie with cinnamon sugar mixture. Freeze the cookie dough for 15 minutes. 

(6) Remove from freezer and bake for 11-12 minutes. Let cool for 15-20 minutes before enjoying. 

Tips and FAQs

• Flatten the cookies before baking: Since these sunbutter cookies are vegan, they won't spread out much in the oven, so be sure to use the back of a measuring cup or a heavy glass to flatten the cookies before baking. (This is especially important if you're using gluten free flour.)
• Freeze before baking: This helps your dough to firm up before baking, resulting in a chewier, more dense sunbutter cookie.
• Don't overbake your cookies: These cookies may not look completely done when they come out of the oven, but they will continue to cook slightly as they cool. If you leave them in too long, they will be dry and too crispy.
• Don't skip the sugar coating: it adds the perfect crunchy exterior and a bit of extra sweetness!
• Storage: store leftover cookies in an airtight container for up to one week. You can store at room temperature or in the refrigerator.
• Freezer storage: place the cookies in an airtight container and freeze for up to 6 months. Defrost to room temperature before enjoying.

More Vegan Cookie Recipes

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