The ultimate SunButter Chocolate Chip Cookie recipe– tender inside, crispy outside, quick to make. Perfect for sharing, snacking, or ice cream sandwich-ing!
THIS POST IS SPONSORED BY SUNBUTTER®
I don’t think I could ever run out of fun, new, (sometimes weird, but good-weird) ways to use SunButter. But how about cramming that good stuff into a classic? Remake the most-made cookie but make it better with sunflower butter instead of butter butter. Let our favorite seed butter seep into every corner of those cookies and make the texture richer, the flavor deeper, the edges crispier.
You don’t have to answer that question because I already did it.
Sorry. It’s just that I knew you would say yes. Because no one (NO ONE) would say no to this cookie.
Or if someone did – grab a second cookie, smush a scoop of ice cream in between cookie A and cookie B, mind = changed.
See, I had a plan.
My requirements for these cookies were: 1) they must spread 2) they must be vegan and paleo 3) they must have crispy edges despite their chewy buttery texture. Oh and 4) can’t be green.
Checking all those boxes with just one bowl, 9 ingredients, and less than half an hour!
So we’re gonna break this down real quick:
- SunButter. Unsweetened preferably, I used the organic (green jar). This is what makes the texture rich, buttery, moist, chewy but crispy, perfect, irresistible…you get it.
- Flax egg. Or a real egg would work if not vegan.
- Coconut sugar. Key for those crispy edges.
- Lemon juice. So they don’t turn green (only skip if monster cookies is your goal). You won’t taste it!
- Vanilla.
- Salt.
- Baking soda.
- Almond flour. I tried with oat flour and a paleo flour mix, but they were too soft/chewy and didn’t spread with either.
- Chocolate chips.
- More chocolate chips on top.
Okay maybe that wasn’t quick. But I need you to know what you are getting yourself into so you don’t blame me when you’ve made three batches in one week. It happens.
And if it’s as hot where you are as it is here, you’ll be wanting to try this consumption technique…
My FAVORITE chocolate chip cookie recipe I’ve ever created.
There, I said it. Now I pass it to you – go forth, bake, and devour.
SunButter Chocolate Chip Cookies
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 18 cookies 1x
- Category: cookies
- Method: baking
- Cuisine: american
Description
The ultimate SunButter Chocolate Chip Cookie recipe– tender inside, crispy outside, quick to make. Perfect for sharing, snacking, or ice cream sandwich-ing!
Ingredients
- 1 flax egg (1 tbsp flax meal + 3 tbsp water)
- 3/4 cup (185g) Organic SunButter
- 1/2 cup (75g) coconut sugar
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 3/4 cup (90g) almond flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup (90g) chocolate chips
Instructions
- Preheat the oven to 350ºF.
- Mix together the flax and water, and set aside to gel.
- In a mixing bowl, whisk together the SunButter, coconut sugar, flax egg, lemon juice, and vanilla.
- Add the almond flour, baking soda, and salt. Mix to form a thick dough.
- Fold in the chocolate chips.
- Roll into balls. Arrange on a baking sheet lined with parchment paper. Press to flatten slightly.
- Bake for 12-13 minutes at 350ºF or until golden around the edges.
- Remove from the oven, and cool for 5-10 minutes before removing from the pan.
- They are delicious hot from the oven, but keep best in an airtight container in the fridge (or freezer for longer storage)
Nutrition
- Serving Size: 1 cookie
- Calories: 216
- Sugar: 8g
- Sodium: 104g
- Fat: 15g
- Saturated Fat: 2g
- Carbohydrates: 13g
- Fiber: 3g
- Protein: 6g
Keywords: vegan, gluten free, nut free, paleo, chocolate, baking, dessert, healthy, snack
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Gotta try these they look so good and I’ve been craving cookies all week!!
Well come on over and bring those chia puds, I got some leftovers still🍪🧡
I have an almond sensitivity, can you use any other type of flour?
Another nut flour would be great, like cashew or walnut (you can grind your own in the blender!). Otherwise you can use oat or buckwheat or something like that, they just won’t spread as well and be as crispy.
Awesome, thank you!
I currently do not have any SunButter and really want to make these! Will they work sign peanut butter or almond butter? Please say yes!😂 Thanks!
Yes absolutely!! They will be delicious withe either 🙂
Hi ! I made the recipe but had to change some ingredients because I didn’t have them : used a mixture of almond and peanut butter instead of sun butter and coconut flour instead of almond flour. Taste was great though, thanks!
★★★★★
Mmm I bet they were delish with the AB/PB combo! I am so happy you liked them 🙂
GREAT, THNX FOR REPORTING YOUR EXPERIENCE. I WAS ABOUT TO MAKE THEM W/ COCONUT FLOUR ALSO BEC ALMOND FLR IS SOOO EXPENSIVE WHERE I LIVE ($12 FOR 2LB BAG), BUT WASN’T TOO SURE ABOUT HOW IT WOULD COME OUT, SO I REALLY APPRECIATE YOUR INPUT.
I ALSO RAN OUT OF MY OWN DIY SUNFLOWER BUTTER, BUT I HAVE PISTACHIO BUTTER I MADE A FEW DAYS AGO AND ALMOND BUTTER, SO I’LL MIX THOSE 2.
AND OF COURSE MANY THNX TO NATALIE FOR THE WONDERFUL RECIPE!
BLESSINGS TO BOTH OF YOU✌💚
I just cooked these cookies today and they are extremely delicious! It’s a healthy way to make chip ahoy cookies, I love the recipe! You’re a genius!
Thank you so much for sharing all your recipes with us 🙂
★★★★★
YAY!! I am so happy you liked them, Laura🤗 Wow the chips ahoy comparison is high praise, so thank you❤️ Much love, happy monday!
These look absolutely remarkable. I LOVE sunflower seed butter–it’s a glorious seed butter I haven’t enjoyed in the longest time but I have to get back on the train! I have to try this recipe out,. I am so inspired–they might work very well as a pie crust if you bake them extra long, perhaps?
It’s my favorite nut/seed butter, glorious indeed💛 Hmm never thought to try the dough as a pie crust, it could work though! You will have to experiment. Either way, I hope you try and enjoy the recipe soon! Happy monday😊
Since I did not find SunButter at the grocery store so I did it myself. I used 2 cups of rostted sunflower with 1 teaspoon of vanilla. It is quite easy to made. For the rest I followed the recipe. The cookies taste very good. Maybe the next time I will put less sugar and more almond flour. I don’t know why they didn’t hold still. They break easily. I will try them again 🙂
★★★★
Often homemade sunflower seed butter (or any nut butter) is thicker and less runny than store-bought in my experience so that could be why they aren’t holding together. Less sugar and more flour will actually make them more dry/breakable, you could try adding a little bit of coconut oil to the sunflower seed butter to make it runnier though!
These were so easy and so good!!! These aren’t cookies you make because you can’t have the ‘real’ ones. Honestly I don’t know how anyone wouldn’t love them. Definite make again.
★★★★★
That is amazing feedback, thank you Sue! So happy you enjoyed them, I’m obsessed too🍪🍪🍪
Hi, I just made a second batch of these (first batch I left in the oven for too long, over 13 min, but long story. My fault.) After 13 min with the second batch, they feel soft to the touch.. is that normal? I followed the recipe exactly except for using almond butter bc I didn’t have sun butter. My dough made 12 cookies instead of 18, might be bc I made the balls a bit bigger? And they did not flatten out as much (both batches) like yours did. Otherwise, they taste good, being my first time making a cookie recipe like this!
The size and nut butter swap are both fine, not the issue! And yes, they will be soft right when you take them out of the oven but after cooling for 15 mins or so they should harden up!
Baked AND devoured!!!!! 😍😍😍 You and I share the same SunButter love/obsession so I obviously had to make them! Nothing beats a classic chocolate chip cookie and these were so perfect ❤️ Crispy, golden exterior, chewy/tender center, and no skimping on the chocolate chips! Easily my current FAVORITE cookie. Ours didn’t quite spread like yours (I did flatten them) but I think that is the joy of baking in our elevation 😆 I had to cut Willow off after two cookies because I’m pretty sure she would have eaten half the tray 😂 gotta save some for dessert tonight! I love the flavor and texture of these and I need to grab another jar of SunButter so I can make these again and your new granola recipe 😉😘 xo
★★★★★
Aw yay!! Even though I had no doubt you would love these, I am so happy they were a success all around🍪🍪 I do love that we always seem to be paralleling on our current high fat food obsessions–first coconut, now sunbutter, always chocolate😂 Oh interesting, I have ZERO experience with elevation baking (FL is basically below sea level baking lol) but that could be it. Mine spread more than I even expected, but yours still looked so golden and delicious I wouldn’t mind them a little puffier☺️ Hope there are still a few left! Always many thanks for the review my friend❤️ xoxo
Following in the success of their SunButtery cookie brethren (those googly eyed Halloween ones and OBVIOUSLY the cutout sandwich cookies), how could I NOT try the recipe for these cookies?! And they did not disappoint! Perfect texture and authentically chocolate chip-y. All three of your SunButter cookie recipes are unique and all three are keepers. My son called these Sunshine Cookies and who am I to argue with him? I’m excited (and am also marvelling at my own restraint) that I have leftovers waiting for me in the morning 😋
★★★★★
I didn’t realize until now just how many different SunButter cookie variations I have, but yes I love them all for different reasons too! Aww I love that name, makes me want to re-title this post☀️ So happy you guys tried them and enjoy the rest💕
You know, I just made this recipe using Trader Joe’s brand sunbutter and they did not do justice. The first time baking up these cookies I did have you’re favorite sunbutter in the green lid. I just can’t settle for any other sunbutter than what you recommended. The color and taste are just that good! Anywho…Merry Christmas 🙂
★★★★★
So interesting! I’ve actually never tried the TJs brand but that is good to know. SunButter is so so good, I am really glad you gave the recipe a second chance🤗🤗 Hope you had a delicious and happy holiday!
My absolute favourite sunflower seed butter cookies – so darn good! Full of delicious flavour…and they freeze really well (also stops you from eating them all ;). Thank you for sharing this recipe!
★★★★★
That makes me SO happy to hear🤗🤗 And yes you can totally double up and freeze some, although I actually like eating them frozen so doesn’t solve that problem for me haha. Appreciate your feedback Chica!
These are awesome! I made them today (substituted 1 organic chicken egg for the flax egg.) They turned out amazing. Thank you for this delicious recipe.
★★★★★
I am so so happy you loved them Leah!
The texture and nuttiness of the cookie are absolutely YUM! I ate 2 cookies before they had a chance to cool down and burnt my tongue (no regrets). Next time I’ll try using another nut/seed butter and hope it tastes as good as these too! Thanks for sharing your simple yet delicious recipes 🙂
★★★★★
I am SO happy you loved them!! Haha I have trouble waiting too🙈😛 I hope the next batches are delish, I love them with almond butter too!
another week another cookie, natalie… THESE ARE MAYBE THE BEST TO DATE YET!! wow they spread really well – although i used spelt flour and coconut yogurt instead of the flax egg… but these cookie recipes are just divine and easy to adapt. i bow my head to you, the queen of cookies. just amazing and beautiful shot. alright brb gotta snack another one 😅🍪
★★★★★
Hahaha I like this trend for you🍪🍪🍪 And YAY!!! I haven’t made these in a minute, thanks for reminding me about them, and I am thrilled that you are such a fan of this recipe! Loving the sound of spelt flour swapped in too🤗 Enjoy the final few hehe and always appreciate your enthusiastic reviews girl💕
These are hands down the best cookies I’ve ever made in my life! I’m obsessed! I followed the recipe exactly and they came out perfect!
★★★★★
YAY!! Oh that is my favorite feedback, I am so so happy to hear it🤗
These are delicious! I am following an anti-inflammatory diet and am always looking for the occasional healthy treat that feeds my sweet tooth. This recipe ticks all the boxes for me. I used an egg instead of the flax egg. Mine did not spread quite as much – I had flattened them pretty much to the height I wanted. The only thing I would change the next time is to cut back on the salt a bit and add cinnamon. Might also mix some tahini into my sunbutter bc the brand I have seems a little thick (Once and Again). Thanks for sharing this recipe!
★★★★★
Hi Annie! I am so happy you love these cookies and they fit your diet🤗 Appreciate you sharing your feedback and I love the sound of that tahini addition😋