I’ll be honest—sometimes, I just want a cookie that doesn’t make me feel like I need a nap afterward. You know, something rich and indulgent, but without the sugar crash. That’s where these Sunbutter Chocolate Chunk Cookies come in.
I started making these because my kid wanted “peanut butter cookies” for school, and—surprise—his school’s nut-free. Enter sunbutter: the hero of this story. It gives these cookies that creamy, nutty taste without any actual nuts.
Throw in some melty chocolate chunks, and you’ve got a soft, chewy, slightly crisp-edged cookie that hits every craving.
And the best part?
They’re gluten-free but don’t taste like cardboard.
No weird aftertaste, no crumbly mess—just pure, cookie goodness.
Let’s get baking!
Tips & Variations
- No oat flour? Swap for almond flour or coconut flour (reduce to ⅓ cup if using coconut flour).
- Egg-Free? Use a flax egg (1 tbsp flaxseed meal + 2.5 tbsp water, sit for 5 min).
- Extra Crunch? Toss in ¼ cup chopped sunflower seeds for texture.
- More Sweetness? Add 1 tbsp maple syrup if you prefer a sweeter cookie.
Serving & Storage
- Serve warm with a cold glass of milk (oat, almond, or regular).
- Store in an airtight container at room temp for up to 5 days.
- Freeze the dough balls raw and bake fresh when the craving hits!
Sunbutter Chocolate Chunk Cookies (Gluten-Free)
- Total Time: 20 minutes
- Yield: 12 cookies 1x
- Diet: Gluten Free
Description
Soft, chewy, nut-free cookies made with sunbutter and loaded with melty chocolate chunks. Naturally gluten-free and school-safe!
Ingredients
- 1 cup sunflower seed butter (unsweetened, smooth)
- ¾ cup light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup gluten-free oat flour (or almond flour for a softer texture)
- ½ cup chocolate chunks (dairy-free if needed)
- Flaky sea salt (for topping, optional but recommended)
Instructions
1. Preheat & Prep
Set your oven to 350°F (175°C) and line a baking sheet with parchment paper. This keeps your cookies from sticking and makes cleanup easy.
2. Mix It Up
In a mixing bowl, stir together the sunbutter and brown sugar until smooth. Add in the egg and vanilla extract, mixing until everything is creamy.
3. Dry Ingredients In
Sprinkle in the baking soda, salt, and oat flour. Stir until you get a thick, cookie-dough-like consistency.
4. Chocolate Time
Fold in the chocolate chunks. The bigger, the better—because no one ever said, “I wish this cookie had less chocolate.”
5. Scoop & Bake
Use a cookie scoop or spoon to drop dough balls onto your baking sheet, about 2 inches apart. If you like a sweet-salty balance, sprinkle a little flaky sea salt on top.
Bake for 9–11 minutes, or until the edges look set and slightly golden.
6. Cool (If You Can Wait)
Let them sit on the baking sheet for 5 minutes, then transfer them to a rack. The cookies will firm up as they cool—but good luck waiting that long.
Notes
Can be made egg-free with a flax egg. Add flaky sea salt for a sweet-salty twist.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 8g
- Sodium: 60mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 10mg
