Description
These Chewy Sun Butter Cookies are a delightful treat combining the rich, nutty flavor of sunflower seed butter with a perfect balance of sweetness and spice. Made with almond flour and naturally sweetened with brown and coconut sugar, these cookies are soft, chewy, and coated with a cinnamon sugar mixture that adds a lovely crunch and extra flavor. Easy to make and perfect for snack time or dessert, they bake up beautifully with a traditional criss-cross fork pattern on top.
Ingredients
Scale
Wet Ingredients
- 1 cup Sunflower Seed Butter
- 5 tablespoons Oat Milk
- 2 teaspoons Vanilla Extract
Dry Ingredients
- 3/4 cup Brown Sugar
- 1/4 cup Coconut Sugar
- 1 cup Almond Flour
- 1 teaspoon Baking Soda
- 1/2 teaspoon Baking Powder
- 1/2 teaspoon Ground Cinnamon
Coating
- 1/2 cup Granulated Sugar
- 1/2 teaspoon Ground Cinnamon
Instructions
- Preheat the Oven. Preheat your oven to 350°F (180°C) and line two baking sheets with parchment paper. Setting these aside will prepare you for the cookie assembly phase.
- Combine Wet and Sugars. In a large mixing bowl, blend 1 cup of sunflower seed butter with 3/4 cup brown sugar and 1/4 cup coconut sugar until the mixture is smooth and well combined, ensuring an even sweetness and creamy texture.
- Add Liquids and Flour Mixture. Incorporate 5 tablespoons oat milk and 2 teaspoons vanilla extract into the mix. Then gradually add 1 cup almond flour, 1 teaspoon baking soda, and 1/2 teaspoon baking powder, mixing thoroughly. The dough will become tougher; use a wooden spoon or your hands to form it into a cohesive ball.
- Chill the Dough. Place the dough in the refrigerator for 15 minutes to firm up, which makes it easier to handle and roll into balls. This step is optional but recommended.
- Prepare Cinnamon Sugar Coating. In a separate bowl, mix 1/2 teaspoon ground cinnamon with 1/2 cup granulated sugar. Set aside for coating the cookies later.
- Form and Coat Cookies. Using a 1 1/2 tablespoon scoop, portion the dough into balls. Roll each ball in the cinnamon sugar mix until fully coated, enhancing flavor and texture.
- Arrange Cookies on Baking Sheets. Space 8 cookie balls per sheet, leaving 2-3 inches between each. Flatten each ball by pressing the back of a fork in a criss-cross pattern. Dipping the fork in sugar before each press prevents sticking.
- Bake the Cookies. Place the baking sheets in the preheated oven and bake for 11-12 minutes, until the cookies are set and lightly golden around the edges.
- Cool the Cookies. Remove the cookies from the oven and let them cool on the baking sheets for 2 minutes. Then transfer them to a wire rack to cool completely for the best texture and flavor.
Notes
- Chilling the dough is recommended for easier handling but you can skip it if you’re short on time.
- For a crispier cookie, bake an additional 1-2 minutes but be careful not to overbake.
- The cinnamon sugar coating is optional but adds a lovely extra layer of flavor and texture.
- Use parchment paper for easy cookie removal and cleanup.
- Fork dipping in sugar prevents sticking and creates a satisfying pattern on top.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: sun butter cookies, chewy cookies, gluten free cookies, sunflower seed butter, almond flour cookies, cinnamon sugar cookies, vegan cookies, oat milk cookies
