At our house, we have a peanut allergy so we don't do peanut butter. A great substitute for peanut butter cookies is sunbutter cookies. I find the roasted flavor of sunbutter is most similar to peanut butter, making for a great salty-sweet cookie combo. What goes better with nutty flavors than chocolate? For this recipe, I used dark chocolate sunbutter from 88 acres, which they very generously gifted to me to try. Yum!
Can you substitute regular sunbutter for chocolate sunbutter?
Yes. If you don't have access to chocolate sunbutter, you can substitute regular sunbutter. I tried the substitution with Sunbutter brand and the cookies turned out the same. Add an additional 1 tablespoon Cocoa Powder to your recipe if you use regular sunbutter.
What is great about these sunbutter cookies?
These cookies are great for school age kids, since they don't contain nuts. They are also gluten free and dairy free. In fact the only top 8 allergen in these cookies is egg. I have not tried making these sunbutter cookies with an egg substitute, but I think it would work well. If you try it, let me know how it turns out in the comments.
How do you store leftover sunbutter cookies?
Store these cookies in an airtight container at room temperature. They will stay fresh about 3-4 days. They are very soft fresh out of the oven and then settle into a nice chewy texture, similar to a peanut butter cookie.
If you love cookies, check out these other great recipes!
Gluten Free Vegan Pecan Sandies (shortbread cookies)
Gluten Free Cinnamon Nut Cookies
Gluten Free White Chocolate Macadamia Nut Oatmeal Cookies
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Recipe
Gluten Free Dairy Free Chocolate Sunbutter Cookies
Print Pin RateIngredients
- 1 C Gluten Free 1-to-1 Flour Blend I use Bob's Red Mill
- 2 tablespoon Natural Cocoa Powder do NOT substitute dutch process
- ¼ teaspoon Baking Powder
- ¼ teaspoon Baking Soda
- ½ teaspoon Salt
- ¼ C Olive Oil
- ½ C Sugar
- ½ C Light Brown Sugar
- ⅔ C Chocolate Sunbutter
- ½ teaspoon Vanilla
- 1 Large Egg + 1 Egg Yolk
- ½ C Sunflower Seed Kernels
- ¾ C Dark Chocolate Chunks divided
Instructions
- Preheat oven to 325 degrees. Line 2 baking sheets with parchment paper.
- In a medium sized bowl, combine flour, cocoa powder, baking powder, baking soda and salt. Mix well with a whisk or fork until well combined. Set aside.
- In the bowl of an electric mixer, combine sunbutter and oil. Beat on medium speed for 2 minutes. Scrape down the bowl.
- Add the sugar and brown sugar. Beat until light and fluffy, about 2 minutes. Scrape down bowl.
- Add the vanilla.
- Add the egg and egg yolk. Mix for about 60 seconds on medium speed. Scrape down the bowl.
- Turn your mixer to the lowest setting. Add the flour mix in. Stir until it is about half incorporated.
- Add the sunflower seeds and ½ C of the chocolate chunks. Continue mixing on lowest setting until all the flour is incorporated.
- Scoop dough into golf ball sized portions. Place onto prepared baking sheets leaving about 2 inches between cookies. Flatten them slightly into discs about ¼" thick. Add the remaining ¼ C of chocolate chunks on top of cookies.
- Bake in preheated oven 11 minutes. Cool on cookie sheets for 2 minutes. Move to wire rack to cool completely.
- Store in airtight container at room temperature for 3-4 days.
Tiffany is the recipe developer, stylist and food photographer behind Well Fed Baker. As a lifelong baker who had to go gluten free and dairy free in 2016, Tiffany strives to share allergen friendly recipes that never feel like they are free from anything.
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