Chocolate Sunbutter Cookies

Author: Gluten Free Palate   Date Posted:23 July 2020 






  1. Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper; set aside.
  2. In a medium mixing bowl, mix sunflower seed butter, coconut sugar, and egg.
  3. Add cocoa powder, and baking soda, and mix until incorporated. Depending on how thick your sunflower seed butter is, you may need to work it with your hands.
  4. Work in the chocolate chips or chopped chocolate until evenly incorporated.
  5. Form 18-24 small cookie dough balls and place them 12 at a time onto your cookie sheet, 2-inches apart.
  6. Press down lightly on each cookie to form a circle.
  7. Bake from 8 to 10 minutes, or until set. If you like them softer, aim for 7-8 minutes.
  8. Remove from the oven and gently slide the parchment paper onto the counter.
  9. Line your baking sheet with new parchment paper and bake the last 12 cookies.
  10. Let cool completely before removing from the parchment paper.
  11. Store in an airtight container at room temperature for up to four days.

Recipe adapted with Sunnybrook product links from Gluten-Free Palate

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