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.

Sunflower Butter Cookies

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!

Sunflower Butter Cookies (Vegan and Gluten-free)
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 18
 
Ingredients
  • 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
Instructions
  1. 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.
  2. 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.
  3. 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.)
  4. 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.

 

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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.

Sunflower Butter Cookies

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!

Sunflower Butter Cookies (Vegan and Gluten-free)
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 18
 
Ingredients
  • 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
Instructions
  1. 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.
  2. 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.
  3. 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.)
  4. 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.