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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.
I’ve never heard the term “cookie slam.” What does it mean?
Slam the baking sheet on the counter. That release any air pockets and helps the cookies settle
Really tasty and really great for my nut-, egg-, and dairy-allergic toddler. The only downside is that they’re rather discohesive, but that’s not surprising given the absence of eggs. Thanks for sharing!
Always a win when the toddler approves! Hooray!
These are delicious! My 6-yr old has a peanut allergy and has been feeling a little sad because her little brother just passed a food challenge for eggs so she’s the only one with a food allergy. These are just as good as any peanut butter cookie. My only sadness is that I should have doubled the recipe because they will disappear quickly:) I feel like these are the perfect size for our kids & with the ratio of ingredients, they are packed with chocolate chips. I did choose to add the cinnamon but it was not overpowering. Very easy. Thank you!
Awhh I’m so sorry, that must be so difficult! I’m so glad you enjoyed this recipe, thank you for the kind review!
This was delicious! Especially the first day, the cookies held together. I think I will make these again using a 1/2 tsp of xanthan gum. The sweetness was perfect!
I subbed almond flour and raisins and the cookies taste great, but why are they green?
The chlorogenic acid (chlorophyll) in sunflower seeds reacts with the baking soda/powder when baked, causing the green color when the cookies cool. This is completely harmless! Depending on the recipe, a splash of lemon juice may help.
can i use steal cut oats instead of rolled?
nope. those will bake into rocks
Is the batter supposed to be really oily?
not really. some sunbutter brands can be extra oily so that might be showing up
Delicious! We’re baking up a storm during this confinement period, and I’m trying to use ingredients that don’t get much use anymore, like sunbutter. I found this recipe and am so glad I did. I used dark chocolate chips so I added a touch more sweetener. They turned out perfect, with a gorgeously chewy texture. And so easy!
yay
I made these with fonio flour and the texture is exactly like regular chocolate chip and oatmeal cookies. It got 2 thumbs up from my 8 year old!
I’m not sure what happened, but the insides of my cookies are green? I’m guessing it’s just a funny chemical reaction from lemon juice and something else, just curiousif it happened to anyone else? They smell lovely!
Yes that happens. Its mentioned inthe second paragraph.. “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” 🙂 they are totally edible. add more lemon and less soda for the next batch.
I’m sorry I didn’t read that paragraph closely! I was in a hurry to start baking 😁