The Best Chewy SunButter Cookies
User Reviews
4.3
The Best Chewy SunButter Cookies
Description
The Best Chewy SunButter Cookies recipe blends sunbutter with brown and coconut sugars to achieve a chewy texture with good moisture retention. The mixture is combined with oat or almond milk, vanilla, almond flour, baking soda, and baking powder, and optionally cinnamon for additional flavor contrast. Chilling the dough slightly helps with shaping.
Baked at 350°F for 11-12 minutes, the cookies develop a soft center and lightly crisp edges. Rolling the cookie dough balls in cinnamon sugar before baking introduces a pleasant spice note. The crate criss-cross fork marks identify the cookies and provide textural appeal.
These cookies are suitable for enjoying fresh or storing at room temperature for up to a week, with longer storage possible in the refrigerator. Their nut butter base serves as an alternative to traditional peanut butter cookies and works well for those avoiding peanuts.
The recipe can be adapted to paleo by substituting all coconut sugar. For freezing, cool cookies fully before placing in airtight containers, keeping them good for up to two months.
Ingredients
- 1 cup sunbutter no sugar added
- 3/4 cup brown sugar
- 1/4 cup coconut sugar
- 5 tbsp. oat milk or almond milk
- 2 tsp. vanilla extract
- 1 cup almond flour
- 1 tsp baking soda
- 1/2 tsp baking powder
Optional:
- 1 tsp cinnamon 1/2 cup white sugar - mix well and set aside
Instructions
- Preheat your oven to 350F and line two baking sheets with parchment paper and set aside.
- To a large mixing bowl combine your SunButter and sugars. Stir till well combined and smooth. You can now add the oat milk or almond milk and then the vanilla. Mix till well combined and begin to add the flour, baking soda and baking powder. I used a wooden spoon to stir as the mixture get's a bit tough, feel free to use your hands to form a ball.
- Place your mixture into the fridge for 15 minutes, this helps with forming the balls but is not necessary if you're short for time.
- Using a 1 1/2 tbsp. scoop, scoop out dough and roll into balls. Now roll your balls into the cinnamon sugar and roll around till well coated (this step is optional). Now, place 8 cookies on each sheet and place around 2-3 inches apart. Use the back of your fork to create a criss-cross pattern on the top of the cookie.
- Bake for 11-12 minutes. Remove from oven, let them cool for 2 minutes on the sheet then completely on a cooling rack.
Notes
- Dip the fork in sugar between pressing to prevent sticking when creating the criss-cross pattern.
- Coconut sugar can replace brown sugar to make the cookies Paleo-friendly.
- The recipe can be doubled or tripled as needed.
- Store cookies in an airtight container for up to one week at room temperature or up to two weeks in the refrigerator.
- Cookies freeze well; cool completely before sealing and freezing for up to two months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 192 kcal
% Daily Value*
| Serving | 16 | |
| Calories | 192kcal | 10% |
| Carbohydrates | 18.2g | 6% |
| Protein | 3.8g | 8% |
| Fat | 10.1g | 16% |
| Saturated Fat | 0.7g | 4% |
| Polyunsaturated Fat | 1.6g | 9% |
| Sodium | 140.4mg | 6% |
| Fiber | 1.2g | 5% |
| Sugar | 15g | 30% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
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