Easy Sunbutter Cookies (Vegan)
User Reviews
5
Easy Sunbutter Cookies (Vegan)
Description
The Easy Sunbutter Cookies recipe blends sunflower seed butter with natural sweeteners like coconut sugar and maple syrup to create a moist, smooth dough. The addition of vanilla and a touch of sea salt balances the flavors, while oat or spelt flour provides a soft crumb that holds together well during baking.
The dough is rolled into balls and gently flattened with a fork to produce a classic criss-cross pattern. Baking at 375°F for about 10 minutes yields cookies that are soft immediately from the oven; they firm up as they cool, resulting in a tender and slightly chewy texture.
These vegan cookies are convenient for plant-based diets and offer a gentle nutty flavor without peanuts. They can be stored at room temperature, refrigerated, or frozen, ensuring flexibility for making ahead or saving leftovers. The recipe notes suggest adjusting the maple syrup amount depending on the sweetness of the sunflower butter used and provide tips for achieving the right dough consistency.
Cooling the cookies completely before storing is important to maintain their texture, and they can last several days or be frozen for longer storage.
Ingredients
- ½ cup sunflower seed butter unsweetened
- ⅓ cup coconut sugar or other granulated sweetener
- ¼ cup maple syrup *Reduce to 3 tablespoon if using sweetened Sunbutter, and add 2 teaspoons non-dairy milk for consistency.
- 2 teaspoons vanilla extract
- ⅔ cup oat flour or ½ cup spelt flour
- ¼ teaspoon sea salt fine, only needed if using unsalted sunbutter
Instructions
- Preheat oven to 375 degrees F, and line a large baking sheet with parchment paper or a silicone baking mat.
- In a mixing bowl, use a fork to cream together the sunbutter, coconut sugar, maple syrup, and vanilla. If using unsalted sunbutter, add ¼ teaspoon salt. Add the flour and and stir until just mixed. The dough should look moist and smooth but not be too sticky.
- Scoop up one rounded tablespoon of dough per cookie. Roll the dough betwen your palms and place on cookie sheet at least 3 inches apart. The cookies will spread during baking. Use the underside of a fork to create a criss-cross pattern into the top of each ball of dough, gently pressing down to flatten into shape.
- Bake for about 10 minutes or until fragrant and the undersides are golden. The cookies will be very soft straight from the oven. Allow to cool on the baking sheets for at least 5 minutes before moving to a cooling rack. Cool completely before storing in an airtight container.
Notes
- Store cookies in an airtight container at room temperature for 2 to 3 days or refrigerate up to a week to maintain freshness.
- Cookies freeze well for up to 2 months when wrapped properly to prevent freezer burn.
- If using sweetened sunflower seed butter, reduce maple syrup to 3 tablespoons and add 2 teaspoons of non-dairy milk to achieve correct dough consistency.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12cookies
Amount Per Serving
Calories 125 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 125kcal | 6% |
| Carbohydrates | 17g | 6% |
| Protein | 3g | 6% |
| Fat | 5.5g | 8% |
| Cholesterol | 0mg | 0% |
| Sodium | 45mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 12g | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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