One bowl allergy-friendly thin and chewy sunbutter cookies
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Healthy GF SunButter Cookies

Healthy GF SunButter cookies are super thin, soft, and chewy. These cookies are so incredibly good I am positive you will be pleasantly surprised when you take that first bite.

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I like to make SunButter cookie sandwiches with allergy-friendly vanilla frosting and freeze them. They stay soft even when frozen. Vanilla frosting is the perfect blend with SunButter cookies.

Healthy SunButter Cookies

To Make Healthy GF SunButter Cookies, You Will Need These Ingredients:

  • SunButter
  • Unsweetened applesauce
  • Vanilla extract
  • Sugar
  • Gluten-free flour ~ I used King Arthur Measure for Measure. Regular flour is fine if GF is not needed.
  • Salt
  • Baking soda
  • White Baking Chips ~ optional. I use Bakers Choice gluten and dairy-free. A delicious vegan mini chip.

Some brands of sunflower seed butter tend to vary in thickness/thinness and can be a bit oilier than others. I suggest doing a test cookie, for example; bake one cookie first and see if the cookie seems too thin. It is a thin cookie, but you can add 2 more tablespoons of flour to firm it up just a bit.

After the cookies have cooled, I like to set mine on paper towels to absorb some of the extra oils.

Another tasty sunflower seed butter cookie I highly recommend is SunButter cookies with dried blueberries. They are also chewy and so darn good with dried blueberries!!

I hope you enjoy the cookies!

Healthy GF SunButter Cookies

Soft SunButter cookies that are allergy-friendly and vegan.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Dessert, Snack
Cuisine: American
Keyword: 20 minute recipe, allergy-friendly, cookies, dairy-free, egg-free, gluten-free, Peanut-free, plant-based cookies, sunbutter cookies
Servings: 20 Cookies
Calories: 108kcal
Author: Mary


  • 1 cup SunButter ~ (Sun Flower Seed Butter) For this recipe I prefer the SunButter Brand
  • 1/4 cup unsweetened applesauce
  • 1 tsp vanilla extract
  • 2/3 cup sugar
  • 1/3 cup plus 2 Tbsp gluten-free flour if needed ~ I used King Arthur Measure for Measure. Regular flour is fine if you don't need gluten-free.
  • 1/4 tsp salt
  • 1 1/2 tsp baking soda
  • Optional Mini White Chips (Dairy and gluten-free) ~ I used Bakers Choice White Chips


  • Line a baking sheet with parchment paper or a silicone liner.
  • Combine first 4 ingredients in a medium bowl. Mix well.
  • Make a well in the middle and add the rest of the ingredients. Mix all together.
  • Form dough into small balls and place them on a lined baking sheet. Push down the balls to about half the size. Add a few white chips on top if desired. Bake one test cookie. If you prefer a little thicker cookie add 2 more tablespoons of gluten-free flour or oat flour.
  • Bake for 10 minutes at 350. Let cookies rest about 10 minutes before transferring to a wire rack. Then set cookies on paper towels to absorb some extra oils if desired.



Serving: 1Cookie | Calories: 108kcal | Carbohydrates: 12g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 112mg | Potassium: 12mg | Fiber: 1g | Sugar: 7g | Vitamin A: 8IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg

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