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    HOME » Gluten Free

    Dated: July 19, 2021 Last Modified: January 20, 2022 by Laura This post may contain affiliate links.

    Chewy Sun Butter Cookies (gluten free + vegan)

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    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

    a stack of sun butter cookies is stacked with one leaning against them on parchment paper on the kitchen countertop with a glass of milk in the background

    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. 

    Ingredients 

    What is great about this recipe is how easy it is to make and how simple the ingredients are! 

    • Butter 
    • Sun Buttter (or any nut butter you like) 
    • White Sugar
    • Brown Sugar
    • Milk
    • Vanilla Extract
    • Flour / Gluten free flour
    • Baking Soda
    • Baking Powder
    • Cornstarch (see note for substitution) 
    • Salt 

    See recipe card for quantities. 

    a batch of sun butter cookies are on a cookie tray with parchment paper

    Instructions 

    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! 

    sun butter cookies are shown on a tray in front of the window

    Substitutions 

    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!). 

    Variations

    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! 

    Storage 

    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. 

    a stack of sun. butter cookies are seen in front of an open window with a glass of milk besides them

    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

    • Gluten Free Chocolate Chip Cookies (top 14 free)
    • How to Make the BEST Gluten Free Sugar Cookies
    • Gluten Free Classic Oatmeal Cookies
    • Gluten Free Snickerdoodle Cookie

    Please let me know how this turned out for you! Pop over to the Facebook Page to share your success or tag me over on Instagram with the hashtag #livingbeyondallergies I love to see your creations!

    a stack of sun butter cookies is stacked with one leaning against them on parchment paper on the kitchen countertop with a glass of milk in the background

    Chewy Sun Butter Cookies (gluten free + vegan)

    Print Recipe Pin Recipe Rate Recipe
    Prep Time: 10 minutes
    Cook Time: 15 minutes
    Chill Time: 1 hour
    Total Time: 1 hour 25 minutes
    Course: cookies
    Cuisine: Baked Goods
    Diet: Gluten Free, Vegan
    Keyword: allergy friendly, celery free, coconut free, cookie, dairy free, easy, egg free, gluten free, nut free, sesame free, soy free, vegan
    Servings: 24 cookies
    Author: Laura // Living Beyond Allergies

    Equipment

    • measuring cups
    • measuring spoon
    • mixing bowls
    • mixing spoons
    • hand mixer / stand mixer
    • baking trays

    Ingredients

    • 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

    Instructions

    • 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.

    Notes

    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!).
     
    To store: Keep cooled cookies in a container on the kitchen countertop for up to a week. Cookies can be frozen after baking and kept in an airtight container in the freezer for up to 3 months. 
     
    LivingBeyondAllergies.com
     
    Love this recipe?Mention @livingbeyondallergies or tag #livingbeyondallergies!

    Allergy Safety 

    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. 

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    Hi, I’m Laura! Welcome to Living Beyond Allergies, a mix of healthy + indulgent allergy free recipes, plus a sprinkle of health resources. All eaters welcome! To learn more about me, click here!

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