Looking for the perfect chewy sun butter cookie recipe? I gotcha! These chewy sun butter cookies have a tender and softer center with a chewy crisp exterior, and they are packed full of flavor. Plus, they are peanut free, gluten free, and easily made vegan. Win-win!
Free from: wheat, gluten, dairy, casein, eggs, fish, shellfish, soy, sesame, peanuts, tree nuts, coconut, corn, celery, and more
Sun butter cookies are the perfect remix of the traditional peanut butter cookies. They are perfect for any time of the year, though I especially love them around the winter holidays when I add extra cinnamon to the cookie.
These cookies are similar to my sun butter chocolate blossom cookies, but this time without the candy! If you’re looking for more traditional cookie recipes, make sure you check out my chocolate chip cookie recipe or my soft sugar cookies.
What is great about this recipe is how easy it is to make and how simple the ingredients are!
- Sun Buttter (or any nut butter you like)
- White Sugar
- Brown Sugar
- Vanilla Extract
- Flour / Gluten free flour
- Baking Soda
- Baking Powder
- Cornstarch (see note for substitution)
See recipe card for quantities.
Start by mixing together your butter and sun butter in a large bowl with a hand mixer or a stand mixer. Make sure you combine this really well! I like to let mine whip on medium-high for at least 3 minutes or until it is light and fluffy.
Add the sugars, milk, and vanilla, making sure everything is well incorporated.
In a small bowl, sift together your flour, baking powder, baking soda, and salt. If you want to make them extra special, add a few dashes of cinnamon!
With the mixer on low speed, slowly add the dry ingredients into the wet. Mix until fully combined.
When the dough is fully mixed, roll the dough into rounded tablespoon sized balls and let rest in the fridge until chilled, about 1 hour.
Preheat the oven to 350F. Line 2 baking sheets with parchment paper.
Place 12 cookies per tray. Using the back of a fork, gently press down into a little X on top of each cookie to get the traditional pattern on top.
Bake for 13-15 minutes or until cookies are golden brown. Let cool and enjoy!
Hint: While the cookies themselves need to be chilled, make sure you bake the cookies on a baking tray that is room temperature. Transfer chilled cookies to a room temp tray before baking and you will get the perfect chewy cookie every time!
Need to make a swap to best fit your allergies? No worries!
To make these cookies dairy free, replace butter and milk with the plant-based butter and milk of your choice that is safe for you to enjoy. Some of my favorites are Earth Balance butters and Rice milk or oat milk.
To make these corn free replace the cornstarch with an equal amount of tapioca flour or arrowroot powder.
The best gluten free flours to use with this recipe are King Arthur Measure for Measure, Pamela’s Artisean blend, or my own DIY gluten free flour blend (nightshade free!).
This recipe is a great basic recipe to make your own. Here are some of my favorite ways to spice up this recipe.
Different butters - If you don’t like sun butter, replace with your own favorite nut/seed butter.
Candy Sprinkles - Add 1 cup of your favorite candies (I like Unreal chocolates) for a fun twist.
Chocolate Sunbutter - Add 3 tablespoons of cocoa powder to the dry ingredients and continue to make as directed for a chocolate twist.
See this recipe with kiss candies for a classic winter holiday cookie!
These cookies keep in a container on the kitchen countertop for up to one week.
You can freeze these cookies after baking and they will last in the freezer in an airtight container for up to 3 months. Allow cookies to thaw before serving after freezing.
Tips and Tricks
A good cookie sheet can make all the difference, especially when baking gluten free. I find that lighter colored pans cook the cookies more evenly than dark colored ones. For my favorite, check out these baking trays!
Chilling the dough is super important, especially if you are making these gluten free. That not only allows time for the fats to chill so the cookies won’t spread out too much, it also allows for the gluten free flours time to hydrate so they won’t be grainy after baking.
More recipes you may enjoy
- measuring cups
- measuring spoon
- mixing bowls
- mixing spoons
- hand mixer / stand mixer
- baking trays
- ½ cup butter of your choice
- ¾ cup sunbutter
- ½ cup white sugar
- ½ cup brown sugar
- 2 tablespoon milk of your choice
- 1 teaspoon vanilla
- 1 ¼ cup flour OR gluten free flour
- ¼ teaspoon baking soda
- ½ teaspoon baking powder
- 2 tablespoon cornstarch
- ¼ teaspoon salt
- In a large bowl with a hand mixer, or in a stand mixer, whip together the butter and sun butter until light and fluffy, at least 3 minutes.
- Add the white sugar, brown sugar, milk, and vanilla. Mix again until fluffy.
- In a small bowl, sift together the flour, baking powder, baking soda, and salt.
- Slowly add the dry ingredients to the wet. Mix until fully combined, making sure to scrape the bottom of the bowl.
- Using a tablespoon, make rounded cookie dough balls between your hands. Repeat until all dough is used.
- Let dough chill for 1 hour.
- Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
- Divide dough onto trays, 12 cookies per tray. Press down in an X pattern onto each cookie top to create the signiture look.
- Bake for 13-15 minutes. Cookies will be golden brown and soft with a crackled top. Remove from the oven and let cool for 10 minutes before enjoying.
Remember, only use ingredients you know are safe for you and your family to enjoy. If an ingredient has “may contain” with one of your allergens on the list, consult your doctor before using.