SunButter Cookies With Dried Blueberries ~ Gluten-Free & Vegan
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SunButter is a fantastic alternative to peanut butter, especially in these super soft oatmeal cookies with dried blueberries.
I do love SunButter, but I have to be honest I have LOVED every kind of nut butter I’ve tried so far with this recipe. It’s just that my two favorites are Sunbutter and cashew butter.
The ultimate chewy cookie, even when they are frozen. I think I might actually like the firmer chewiness of these oat cookies even better frozen.
It’s a simple recipe and the ingredients aren’t far out and hard to find, yet they are simple to make allergy-friendly, gluten-free, and plant-based.
Another absolute favorite allergy-friendly cookie recipe is Healthy Cashew Butter & Oat Cookies. We can gobble up a batch of these in a couple of days.
To make these yummy SunButter Cookies with Dried Blueberries you will need these ingredients:
- Unsweetened applesauce
- SunButter or any other kind of nut butter
- Ground flax seeds
- Vanilla extract
- Old-fashioned rolled oats ~ gluten-free if needed
- Baking soda
- All-purpose flour or gluten-free if needed
- Mini semi-sweet chocolate chips ~ Allergy-Friendly if needed, such as, Enjoy Life Semi-Sweet Mini Chocolate Chips.
- Dried blueberries ~ I like to use wild blueberries for these cookies because the berries are smaller.
- Chopped walnuts (optional and omit for nut-free)
**After baking the cookies allow them to rest before transferring to a cooling rack. They will literally fall apart in your hand without this wait time.
Please indulge and enjoy these cookies! And let me know what you think!!
SunButter Cookies With Dried Blueberries ~ Gluten-free
- 1/3 cup unsweetened applesauce
- 1/3 cup SunButter Or any kind of nut butter you like. I’ve also used cashew butter.
- 1/2 cup dry sweetener I used beet sugar
- 1 Tbsp ground flax seeds
- 2 tsp pure vanilla extract
- 1 1/3 cups old fashioned rolled oats I used gluten-free
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 cup any healthy flour you like. I used King Arthur All-Purpose Gluten-Free Flour.
- 1/3 cup mini semi-sweet chocolate chips I use Enjoy Life Allergy Friendly Brand.
- 1/2 cup dried blueberries
- **3 tbsp chopped walnuts optional
- Preheat Oven to 350. Line a large cookie sheet with parchment paper or a silicone liner.
- In a large mixing bowl add applesauce, SunButter, sugar, flax seeds, and vanilla. Mix well.
- Add oats, baking soda, and salt. Mix well.
- Stir in flour. Fold in chocolate chips, dried blueberries, and optional nuts.
- Using a medium-size cookie scoop, about 2 Tbsp, place cookie dough on the baking sheets. Flatten out the dough a little.
- Bake for 13 minutes.
- Remove from the oven and let them sit for about 5 minutes. Transfer to a wire rack and continue to cool.
As I mentioned above I like to use dried wild blueberries for these cookies, but any will work perfectly.