I can not believe we are at the end of the school year and a week into June already. It is freaking me out. Things have been so unbelievably busy that I am having a hard time processing that I need to be ready for the summer. Like I haven’t planned anything for the girls for this Summer. But what I have planned is to spend some extra time baking with them over the next few months. They both love to so much and I am excited to be teaching them at such a young age. Cookies are a huge favorite of theirs (and mine!)
The cookies I am sharing today are a favorite and I kind of can’t believe I haven’t shared the recipe yet!
If you crave peanut butter cookies but can’t have them because of an allergy, or a family members allergy then I can’t wait for you guys to try these cookies! Peanut butter cookies are one of those few special things from my “former life” that I don’t miss but like, REALLY miss. But I love that I was able to recreate a very close copy here with cookies that are not only peanut free, but nut-free, vegan and gluten-free!!! And damn are they good.
These are so great that I made a video for you all about it! I hope you whip up a batch and enjoy them as much as we all do around here!
**I use Bobs Red Mill All-Purpose Baking Flour and Trader Joes Sunflower Butter (sweetened) or TJ’s Sunflower Butter Spread (unsweetened) depending on what we have in the house!
- ½ cup vegan butter at room temperature
- ½ cup sunflower seed butter
- 1 cup brown sugar
- ½ cup white sugar
- 2 teaspoons vanilla
- 2 ¼ cups gluten free baking flour
- 1 teaspoon kosher salt
- ½ teaspoon baking soda
- ½ teaspoon xanthum gum
- 2 tablespoons coconut milk
- ⅓ cup sugar for rolling
- In the bowl if a standing mixer, cream together the vegan butter and the sugar until fluffy. Add the sunflower seed butter and beat until fluffy.
- In a separate bowl, combine the dry ingredients and then add them to the mixer. Add the coconut milk and beat until you have a creamy dough.
- Scoop the cookie dough by the rounded spoonful into the sugar. Roll them around to coat them and then transfer to a sheet pan, leaving space between them (they will spread.)
- Mark each cookie with the tines of a fork to create hash-marks on top and bake the cookies at 375 for 8 minutes. Let sit to cool for a few minutes before removing them from the pan.
Print Recipe
These look and sound absolutely scrumptious! I love sunbutter so these sound perfect!
Hi Jeather – could you give brands of sunflower butter & GF flour that you used, it makes a big difference in flavor & texture – thanks!
YES! I use Bobs Red Mill All-Purpose Baking Flour and Trader Joes Sunflower Butter (sweetened) or TJ’s Sunflower Butter Spread (unsweetened) depending on what we have in the house!
Perfect end of the school year treat that everyone can enjoy! Gotta have those cross-hatch marks! 🙂
I have a friend with a peanut allergy. Can’t wait to share these with her!
Vegan and gluten free! YES! I actually think sunflower seed butter tastes better anyway. 😉
I love it too Lindsay!
Never met a cookie I didn’t like!