Description
These sunbutter cookies (aka sunflower seed butter cookies) are crunchy on the outside, chewy on the inside, and packed with the earthiness of sunflower butter and the sweetness of brown sugar. They're vegan, gluten free optional, and SO delicious!
Ingredients
- 1/4 cup vegan butter, melted
- 1 cup creamy unsweetened sunflower seed butter (sunbutter)
- 1/2 cup + 2 tablespoons granulated cane sugar, divided
- 1/2 cup light brown sugar
- 1 flax "egg": 1 1/2 tablespoons flax meal + 3 tablespoons water
- 1 teaspoon vanilla extract
- 1 cup all purpose flour (can use gluten free)
- 1/2 + 1/8 teaspoon cinnamon, divided
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon kosher salt
Instructions
- Preheat oven to 350˚F / 175˚C and line two baking sheets with parchment paper.
- 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.
- Stir together the dry ingredients in a medium bowl: flour, 1/2 tsp cinnamon, baking powder, baking soda, and salt.
- Add melted butter, 1/2 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.
- Slowly add the dry mixture to the wet mixture, mixing until the dough comes together.
- 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 1/8 teaspoon of cinnamon and sprinkle each cookie with cinnamon sugar mixture. Freeze the cookie dough for 15 minutes.
- Remove from freezer and bake for 11-12 minutes. Let cool for 15-20 minutes before enjoying.
Notes
Flatten the cookies before baking: Since these 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.)
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.
- Prep Time: 40 minutes
- Cook Time: 10 minutes
- Category: Cookies
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 160
- Sugar: 11.7 g
- Sodium: 83.9 mg
- Fat: 8.8 g
- Carbohydrates: 19.6 g
- Fiber: 1.1 g
- Protein: 2.5 g
