Sunbutter Cookies

Sunbutter Cookies are an allergy-friendly twist on the classic, Peanut Butter Cookie. Soft, chewy, and tender cookies get the crisscross top of a Peanut Butter Cookie. In conclusion, these cookies are made for all.

What is Sunbutter?

Sunbutter is made of Sunflower Seeds and is a delicious alternative to nut butter. Furthermore, this butter is creamy, and silky, and has a Sunflower Seed taste. Finally, these cookies are allergen-friendly and a great home-baked good to send with your child to school!

Allergen-Friendly Sunbutter

Sunbutter is free of peanuts and tree nuts, soy, dairy, wheat, eggs, and shellfish. In conclusion, Sunbutter is full of flavor, protein, minerals, and vitamins, and is a safe nut-butter alternative for all.

Allergy-Friendly Ingredients

Sunbutter Cookies are made of allergen-friendly ingredients and are truly a cookie that all can indulge in. Furthermore, this recipe was adapted from BlueJean Chef’s Sunbutter Cookies to make them completely allergen friendly (for my family and me).

As stated above, Sunbutter is a nut-butter alternative and has a deliciously creamy and silky texture. In conclusion, Sunbutter is free of the top allergens and is even served in schools.

An Egg Replacement – Unsweetened Applesauce

In addition to Sunbutter, Unsweetened Applesauce is used in place of eggs. Furthermore, Unsweetened Applesauce has a similar consistency to a beaten, raw egg, and is a great egg-alternative option for allergen-friendly baking.

Coconut Sugar

Furthermore, Coconut Sugar is used in place of Brown and Granulated Sugar. In addition, Coconut Sugar has a lower glycemic index than processed sugars and is vegan-friendly. This sugar is the same color as Brown Sugar and has a naturally sweeter taste.

Gluten-Free Flour

Finally, Gluten-Free Flour is used in place of Organic, All Purpose Flour to make a gluten-free cookie. However, if you’re not a fan of Gluten-Free Flour, you can let your dough ferment for a few hours instead. Because Sourdough Starter Discard is combined into this batter, you are able to reduce the gluten in the dough (as long as you let it ferment). In conclusion, combining allergen-friendly ingredients to create an allergen-friendly twist on a Peanut Butter Cookie makes for a delicious treat for all! Enjoy!

Sunbutter Cookie Ingredients

• Unsalted Butter, Room Temperature
• Coconut Sugar
• Sunbutter
• Unsweetened Applesauce
• Mexican Vanilla
• Gluten-Free Flour
• Ground Cinnamon
• Baking Soda
• Sourdough Starter Discard
• Pink Salt

Making the Sunbutter Cookie Dough

1. First, preheat the oven to 350 degrees Fahrenheit.
2. Next, using a Bosch Univeral Mixer, cream the butter and sugars together until fluffy.
3. Then, add the Sunbutter, applesauce, Sourdough Starter Discard, and vanilla. Beat to combine the ingredients.
4. Next, add the flour, Cinnamon, baking soda, and salt. Again, mix to combine.
5. Finally, turn off the mixer and take the beaters out of the mixing bowl.

Cream Together the Butter and Sugar

Add the Liquid Ingredients

Add the Seasonings and Baking Soda

Add the Flour

The Cookie Batter is Ready!

Preparing the Sunbutter Cookies

1. First, roll 2 tbsp. of dough at a time into balls.
2. Next, place them on a baking sheet about 2 inches apart.
3. Finally, flatten the balls slightly with a fork making a crisscross pattern on top (similar to how Peanut Butter Cookies look).

Roll Balls of Dough and Place Onto a Baking Sheet

Press to Make the Crisscross Pattern on the Top

Baking the Sunbutter Cookies

1. First, bake the cookies for 8 to 10 minutes.
2. Next, after the cookies have been baked, allow them to cool on the baking sheet for 5 minutes.
3. Finally, transfer the cookies to a cooling rack to cool to room temperature, and then enjoy!

Bake the Cookies and Allow Them to Cool

Storing the Cookies

Sunbutter Cookies can be stored in a Tupperware or airtight container and on the counter for up to 1 week.

However, if you want to store them longer, consider making the batter and freezing it. Then, cut slices of the dough and create the crisscross pattern prior to baking. Enjoy!

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Sunbutter Cookies

Yield: 24 Cookies

Prep Time: 10 minutes

Cook Time: 10 minutes

Additional Time: 10 minutes

Total Time: 30 minutes

Sunbutter Cookies are an allergen-friendly twist on the classic, Peanut Butter Cookie. Soft, chewy, and tender cookies get the crisscross top of a Peanut Butter Cookie. Finally, these cookies will take center stage on every table and are truly a cookie made for all!

Print

Ingredients

• 1/2 c. Unsalted Butter, Room Temperature
• 1 c. Coconut Sugar
• 1 c. Sunbutter (I prefer the No-Sugar Added Sunbutter, but any kind works)
• 1/4 c. Unsweetened Applesauce
• 1 tsp. Mexican Vanilla
• 1 1/2 c. Gluten-Free Flour (or Organic, All Purpose Flour)
• 1 tsp. Ground Cinnamon
• 1/2 tsp. Baking Soda
• 1 tbsp. Sourdough Starter Discard
• 1/4 tsp. Pink Salt

Instructions

Making the Sunbutter Cookie Dough

1. First, preheat the oven to 350 degrees Fahrenheit.
2. Next, using a Bosch Univeral Mixer, cream the butter and sugars together until fluffy.
3. Then, add the Sunbutter, applesauce, Sourdough Starter Discard, and vanilla. Beat to combine.
4. Next, add the flour, Cinnamon, baking soda, and salt. Again, mix to combine.
5. Finally, turn off the mixer and take the beaters out of the mixing bowl.

Preparing the Sunbutter Cookies for Baking

1. First, roll 2 tbsp. of dough at a time into balls.
2. Next, place them on a baking sheet about 2 inches apart.
3. Finally, flatten the balls slightly with a fork making a crisscross pattern on top (similar to how Peanut Butter Cookies look).

Baking the Sunbutter Cookies

1. First, bake the cookies for 8 to 10 minutes.
2. Next, after baking, allow the cookies to cool on the baking sheet for 5 minutes.
3. Finally, transfer the cookies to a cooling rack to cool to room temperature, and then enjoy!

Notes

Sunbutter Cookies can be stored in a Tupperware or airtight container and on the counter for up to 1 week. However, if you want to store them longer, consider making the batter and freezing it. Then, cut slices of the dough and create the crisscross pattern prior to baking. Enjoy!

Nutrition Information:

Yield: 12 Serving Size: 2
Amount Per Serving: Calories: 193Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 20mgSodium: 103mgCarbohydrates: 29gFiber: 1gSugar: 17gProtein: 2g