Sun butter cookies are dairy free and nut free, so they can be enjoyed by everyone! They have the classic peanut butter look and the soft and chewiness texture, except made with sunflower seed butter. 

Even though peanut butter cookies usually have that classic hatch mark, today we over handing it over to the sun butter cookie. 

What is Sun Butter?

Sun butter is a spread made from roasted sunflower seeds. It has a creamy and nutty flavor similar to other nut and seed butters, such as peanut butter or almond butter. It is often used as a substitute for those with allergies. 

It’s also perfect when you want to make a fresh batch of cookies for the class or daycare since most have restrictions now against nuts. 

Sunflower seed butter is a great source of healthy fats and even lower levels of saturated fats when compared to other nut butters. 

Ingredients Needed

• Flour – you can use all-purpose flour or whole wheat pastry flour
• baking soda – make sure it’s not expired! This is our leavening agent that makes the cookies rise.
• Salt – enhances flavors.
• unsalted butter – bring it to room temperature so it’s easier to mix.
• maple or light brown sugar and granulated sugar – the combination of sugars keeps sun butter cookies soft.
• Egg.
• sun butter – our star ingredient! You can also use any other nut or seed butter.
• vanilla extract – adds just a subtle hint of vanilla. 

How to Make Chewy Sun Butter Cookies 

Combine the flour, salt, and baking soda in a bowl and set aside. 

In a separate bowl or bowl of a stand mixer, beat the butter using the paddle attachment until creamy. Add the sugar and continue mixing until smooth (about 2 minutes). 

Add the egg and mix for another minute. 

Mix in the sun butter and vanilla. Scrape down the sides of the bowl as needed. 

Beat the dry ingredients into the wet on low speed just until combined. Cover the cookie dough and chill for at least 1 hour in the refrigerator. 

Preheat the oven to 350 degrees. Line two cookie sheets with parchment paper or baking mats. 

Remove the dough from the fridge. Use a tablespoon cookie scoop to make dough balls. Place them on the baking sheet 2 inches apart. 

Use the back of a fork to make a criss-cross pattern on top and slightly flatten. 

Bake for 10-12 minutes until they are lightly browned. 

Allow the cookies to cool before serving and storing. 

Do I Have to Chill the Cookie Dough?

For this recipe, I do recommend chilling the dough. This process solidifies the fat and keeps them from spreading during the baking process. 

Why Does SunButter Turn Green When Baked?

This doesn’t happen all of the time, but just in case, know that it’s harmless! 

SunButter can turn green when baked due to a natural chemical reaction between its ingredients and the heat. SunButter contains chlorogenic acid, which is a naturally occurring compound found in various plants. When exposed to heat, chlorogenic acid can react with the baking soda or powder commonly used in baking recipes. This reaction can lead to a color change, resulting in a greenish hue in the SunButter. 

How to Store 

Keep the cooled sun butter cookies in an airtight container or plastic bag on the counter for up to 5 days. Keep them fresher for longer by freezing them. 

More Easy and Delicious Cookie Recipes: 

• Vegan Ginger Molasses Cookies
• Strawberry Cream Cheese Cookies
• 4 Ingredient Oatmeal Cookies
• Butternut Cookies
• Almond Flour Peanut Butter Cookies
• Vegan Peanut Butter Chocolate Chip Cookies

Sun Butter Cookies

Sun butter cookies are dairy free and nut free, so they can be enjoyed by everyone! They have the classic peanut butter look and the soft and chewiness texture, except made with sunflower seed butter.

4 from 1 vote

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 15 minutes minutes

Cook Time: 12 minutes minutes

Total Time: 27 minutes minutes

Servings: 30 cookies

Author: Abbie

Ingredients

• 1 1/3 cups all-purpose flour or whole wheat pastry flour
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup 1 stick unsalted butter, room temperature, cut into pieces
• ½ cup maple or light brown sugar
• ¼ cup granulated sugar
• 1 egg beaten
• ¾ cup sun butter
• 1 teaspoon vanilla extract

Instructions

• In a bowl, mix together flour, baking soda, and salt.
• In a stand mixer or a second bowl, add butter and beat with the paddle attachment or an electric mixer till creamy, approximately 1 minute. Add sugar and beat till smooth, approximately 2 minutes. Add egg and continue to beat for 1 minute. Add sun butter and vanilla and beat till combined. Stop to scrape down sides of bowl as needed.
• Add dry ingredients to wet and beat on low speed till combined. Cover dough, place in refrigerator, and chill for at least one hour and up to 1 to 2 days.
• Preheat oven to 350 degrees F. Line two baking sheets with parchment paper or silicone baking mats.
• Remove dough from refrigerator and use 1 tablespoon of dough per ball. Place balls on baking sheets 2 inches apart.
• Using a fork, make a criss-cross indentation on top of each and flatten slightly.
• Bake 10 to 12 minutes until they are lightly browned.
• Cool before eating.

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