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1 Bowl Oatmeal Chocolate Chip Sunbutter Cookies. Cinnamony Sunflower seed butter Oatmeal Cookies. These Soft Sunbutter Oatmeal Cookies come together really quickly and make a great snack or treat. Refined Sugar free. Vegan Nut-free Recipe. Can be Gluten-free. 8 Ingredients.
These Fudgy Soft cookies are a favorite in my house these days. I got a jar of sunbutter to test out a few recipes for the book, to test nut-free options and list them with the recipes. The jar was still 3/4 full and was calling out to me.
I used my Almond butter oatmeal cookies as reference. These cookies come out thick, soft and are hearty cookies to snack or, for breakfast or dessert. Sunbutter can cause the cookies to have green centers as it reacts with baking soda. The lemon juice usually should neutralize it enough. But in case you do get green centers, that is normal and edible. You can see some dark green peaking through in some cookies in the pictures. The cookies need just 1 Bowl.
If you make these Cookies, please do leave a comment and rate the recipe!
More Cookies from the blog
- PB Chickpea Cookie Pie- Can be nut-free. GF
- Oatmeal Walnut chocolate Chunk Cookies
- Peanut/Almond butter Pecan Cookies
- Almond Butter Oatmeal Cookies. GF oil-free
- Ginger Tahini Cookies
- Best Chocolate Chip Cookies with coconut oil
Make the cookie dough and try not to eat it all.
Use a scoop or 1 tbsp measure to pack and place on parchment lined sheet.
Bake then cookie slam so the cookies can flatten and crack a bit. Cool for a few.
Oatmeal Chocolate Chip Sunbutter Cookies
Ingredients
- 1/4 cup oil, organic safflower or canola
- 1/4 cup maple syrup
- 1/4 cup smooth sunbutter or use almond butter, peanut butter or cashew butter
- 1 tsp vanilla extract
- 1/2 tsp lemon juice
- 1/4 tsp salt
- 1/2 tsp cinnamon, optional
- 1/2 cup oats
- 3/4 cup (scant) cup flour, I use Spelt. Oat flour will work as well
- 1/2 tsp baking soda
- 1/3 cup vegan chocolate chips
Instructions
- Preheat the oven to 350 degrees F. In a bowl, mix the first 7 ingredients until smooth. It will take a minute.
- Add oats, 1/2 cup flour and baking soda and mix well. Add flour 1 tbsp at a time to make a loose sticky mixture.
- Fold in the chocolate chips. Use a scoop to place on parchment lined baking sheet.
- Bake for 10 to 11 minutes. Cookie slam the sheet once or twice so the cookies settle. Let cool completely. The cookies will be soft just baked, but will harden and set as they cool. Store on the counter for the day and covered for upto 4 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can’t wait to try these! I’m horrible about eating breakfast in the morning but I figure maybe I’ll eat a cookie! I allergic to eggs, gluten, and nuts so these are perfect! May add sunflower seeds for a little extra protein!
Awesome! yes add some seeds and other things as needed. Its a versatile recipe.
I was craving peanut butter cookies and googled sunbutter cookies and found this recipe. I made these tonight and they are delicious. I’m hoping my son( with a nut allergy) will love them as well. Thanks! ❤️
Question: I did not have lemon juice so substituted ACV. They are green on the inside. Are they still safe to eat? They taste ok.
yes, thats just how sunbutter behaves on baking.
I did the same thing! Still really delicious. They now seem totally appropriate for St Patrick’s day.
Hi, Richa! Can I use tahini instead of sunbutter? I have a jar of roasted tahini in my pantry that no one is eating.
I recently purchased both of your cookbooks, and everyone thinks there is a new chef in the kitchen. I went from creative cook making food no one ate, to a cook who makes creative food that everyone wants to eat! (This is because your recipes are amazing and easy to follow!) Thank you so much!
thats so awesome! I am so glad everyone is loving the food. 🙂
Yes, you can use tahini, you will need a bit less than the sunbutter as tahini is more flowy. You might want to add extra vanilla extract to mask the bitter flavor, also make half a batch to check. tahini can be an acquired flavor profile in baking.
any reason why I cant sub refined coconut oil in this recipe for the oil listed? gonna try this one today!!
I LOVE your cookie recipes! So simple but so perfect. Your chocolate chip cookies are my go-to but this is my new favorite! I used 1/4 cup of melted vegan butter instead of oil and they turned out great. I love how simple and delicious they are. 🙂
Where did I got so wrong? My cookies are mushy and not sweet. At all & they’ve cooled. I did everything as the recipe stated but used pecans and dark chocolate. Maybe that’s why things went wrong?
Maybe they need to be baked a little longer, the oven might be running less hot than what it says.
These are mild sweet cookies that benefit from the good amount of semi sweet chocolate. With dark chocolate, you want to add in 3 to 4 tbsp sugar in the wet. For the current lot, maybe dip them in melted semi sweet chocolate to add the extra sweet.
I can’t say thank you enough for this recipe. My son has egg and wheat allergies so Im having to relearn how to bake. These are delicious! I subbed raisins for choc chips and they are just delicious! Thank you!
Awesome!
When I read something like this I have one thought… Grab that girl to the Poland, couse she cooks so well!
Ah, I never thought of baking with sunbutter. These cookies look stunning and perfectly delectable! But to be honest, I wouldn’t mind eating slightly green cookies if they still taste delicious! 😀
its all about the taste and texture! which is really good!