1 Bowl Oatmeal Chocolate Chip Sunbutter Cookies. Cinnamony Sunflower seed butter Oatmeal Cookies. These Soft Sunbutter Oatmeal Cookies come together really quickly and make a great snack or treat. Refined Sugar free. Vegan Nut-free Recipe. Can be Gluten-free. 8 Ingredients.
These Fudgy Soft cookies are a favorite in my house these days. I got a jar of sunbutter to test out a few recipes for the book, to test nut-free options and list them with the recipes. The jar was still 3/4 full and was calling out to me.
I used my Almond butter oatmeal cookies as reference. These cookies come out thick, soft and are hearty cookies to snack or, for breakfast or dessert. Sunbutter can cause the cookies to have green centers as it reacts with baking soda. The lemon juice usually should neutralize it enough. But in case you do get green centers, that is normal and edible. You can see some dark green peaking through in some cookies in the pictures. The cookies need just 1 Bowl.
If you make these Cookies, please do leave a comment and rate the recipe!
More Cookies from the blog
- PB Chickpea Cookie Pie- Can be nut-free. GF
- Oatmeal Walnut chocolate Chunk Cookies
- Peanut/Almond butter Pecan Cookies
- Almond Butter Oatmeal Cookies. GF oil-free
- Ginger Tahini Cookies
- Best Chocolate Chip Cookies with coconut oil
Make the cookie dough and try not to eat it all.
Use a scoop or 1 tbsp measure to pack and place on parchment lined sheet.
Bake then cookie slam so the cookies can flatten and crack a bit. Cool for a few.
Oatmeal Chocolate Chip Sunbutter Cookies
- 1/4 cup (56 ml) oil organic safflower or canola
- 1/4 cup (80.5 g) maple syrup
- 1/4 cup (2.2 oz) smooth sunbutter or use almond butter peanut butter or cashew butter
- 1 tsp vanilla extract
- 1/2 tsp (0.5 tsp) lemon juice
- 1/4 tsp (0.25 tsp) salt
- 1/2 tsp (0.5 tsp) cinnamon optional
- 1/2 cup (40.5 g) oats
- 3/4 cup (93.75 g) (scant) cup flour I use Spelt. Oat flour will work as well
- 1/2 tsp (0.5 tsp) baking soda
- 1/3 cup (2.12 oz) vegan chocolate chips
- Preheat the oven to 350 degrees F. In a bowl, mix the first 7 ingredients until smooth. It will take a minute.
- Add oats, 1/2 cup flour and baking soda and mix well. Add flour 1 tbsp at a time to make a loose sticky mixture.
- Fold in the chocolate chips. Use a scoop to place on parchment lined baking sheet.
- Bake for 10 to 11 minutes. Cookie slam the sheet once or twice so the cookies settle. Let cool completely. The cookies will be soft just baked, but will harden and set as they cool. Store on the counter for the day and covered for upto 4 days.
I have tried a few of your recipes, they are delicious!
Can you tell me what program you use for your recipe template? I am shopping around to find a good one.
Thank you Richa💚
I use wp recipe maker for template and nutrition
Just made these and they are very good, Richa—thanks! I used almond butter, whole wheat pastry flour, and melted Earth Balance. Next time I’ll add pecans, as well! Oh, and I included the optional cinnamon. I didn’t taste it, per se, but it added a little extra “something.” 😋
Yum!! I used olive oil and pumpkin seed butter since that’s what I had on hand and they turned out great. They’re awesome but I highly suggest doubling the recipe.
Vegan Richa Support
good to know l. thank you
I’ve never heard the term “cookie slam.” What does it mean?
Slam the baking sheet on the counter. That release any air pockets and helps the cookies settle
Really tasty and really great for my nut-, egg-, and dairy-allergic toddler. The only downside is that they’re rather discohesive, but that’s not surprising given the absence of eggs. Thanks for sharing!
Vegan Richa Support
Always a win when the toddler approves! Hooray!
These are delicious! My 6-yr old has a peanut allergy and has been feeling a little sad because her little brother just passed a food challenge for eggs so she’s the only one with a food allergy. These are just as good as any peanut butter cookie. My only sadness is that I should have doubled the recipe because they will disappear quickly:) I feel like these are the perfect size for our kids & with the ratio of ingredients, they are packed with chocolate chips. I did choose to add the cinnamon but it was not overpowering. Very easy. Thank you!
Vegan Richa Support
Awhh I’m so sorry, that must be so difficult! I’m so glad you enjoyed this recipe, thank you for the kind review!
This was delicious! Especially the first day, the cookies held together. I think I will make these again using a 1/2 tsp of xanthan gum. The sweetness was perfect!
I subbed almond flour and raisins and the cookies taste great, but why are they green?
Vegan Richa Support
The chlorogenic acid (chlorophyll) in sunflower seeds reacts with the baking soda/powder when baked, causing the green color when the cookies cool. This is completely harmless! Depending on the recipe, a splash of lemon juice may help.
can i use steal cut oats instead of rolled?
nope. those will bake into rocks
Is the batter supposed to be really oily?
not really. some sunbutter brands can be extra oily so that might be showing up
Delicious! We’re baking up a storm during this confinement period, and I’m trying to use ingredients that don’t get much use anymore, like sunbutter. I found this recipe and am so glad I did. I used dark chocolate chips so I added a touch more sweetener. They turned out perfect, with a gorgeously chewy texture. And so easy!
I made these with fonio flour and the texture is exactly like regular chocolate chip and oatmeal cookies. It got 2 thumbs up from my 8 year old!
I’m not sure what happened, but the insides of my cookies are green? I’m guessing it’s just a funny chemical reaction from lemon juice and something else, just curiousif it happened to anyone else? They smell lovely!
Yes that happens. Its mentioned inthe second paragraph.. “Sunbutter can cause the cookies to have green centers as it reacts with baking soda. The lemon juice usually should neutralize it enough. But in case you do get green centers, that is normal and edible” 🙂 they are totally edible. add more lemon and less soda for the next batch.
I’m sorry I didn’t read that paragraph closely! I was in a hurry to start baking 😁
Can’t wait to try these! I’m horrible about eating breakfast in the morning but I figure maybe I’ll eat a cookie! I allergic to eggs, gluten, and nuts so these are perfect! May add sunflower seeds for a little extra protein!
Awesome! yes add some seeds and other things as needed. Its a versatile recipe.
I was craving peanut butter cookies and googled sunbutter cookies and found this recipe. I made these tonight and they are delicious. I’m hoping my son( with a nut allergy) will love them as well. Thanks! ❤️
Question: I did not have lemon juice so substituted ACV. They are green on the inside. Are they still safe to eat? They taste ok.
yes, thats just how sunbutter behaves on baking.
I did the same thing! Still really delicious. They now seem totally appropriate for St Patrick’s day.
Hi, Richa! Can I use tahini instead of sunbutter? I have a jar of roasted tahini in my pantry that no one is eating.
I recently purchased both of your cookbooks, and everyone thinks there is a new chef in the kitchen. I went from creative cook making food no one ate, to a cook who makes creative food that everyone wants to eat! (This is because your recipes are amazing and easy to follow!) Thank you so much!
thats so awesome! I am so glad everyone is loving the food. 🙂
Yes, you can use tahini, you will need a bit less than the sunbutter as tahini is more flowy. You might want to add extra vanilla extract to mask the bitter flavor, also make half a batch to check. tahini can be an acquired flavor profile in baking.
any reason why I cant sub refined coconut oil in this recipe for the oil listed? gonna try this one today!!
I LOVE your cookie recipes! So simple but so perfect. Your chocolate chip cookies are my go-to but this is my new favorite! I used 1/4 cup of melted vegan butter instead of oil and they turned out great. I love how simple and delicious they are. 🙂
Where did I got so wrong? My cookies are mushy and not sweet. At all & they’ve cooled. I did everything as the recipe stated but used pecans and dark chocolate. Maybe that’s why things went wrong?
Maybe they need to be baked a little longer, the oven might be running less hot than what it says.
These are mild sweet cookies that benefit from the good amount of semi sweet chocolate. With dark chocolate, you want to add in 3 to 4 tbsp sugar in the wet. For the current lot, maybe dip them in melted semi sweet chocolate to add the extra sweet.
I can’t say thank you enough for this recipe. My son has egg and wheat allergies so Im having to relearn how to bake. These are delicious! I subbed raisins for choc chips and they are just delicious! Thank you!
When I read something like this I have one thought… Grab that girl to the Poland, couse she cooks so well!
Ah, I never thought of baking with sunbutter. These cookies look stunning and perfectly delectable! But to be honest, I wouldn’t mind eating slightly green cookies if they still taste delicious! 😀
its all about the taste and texture! which is really good!
These are seriously so good! I’ve made batches with sunbutter and almond butter and they work out just perfect every time!
I have a question about the recipe. Is the sunbutter just plain sunflower seed butter? Because I want to make it myself (the butter) but i find many recipes that include more ingredients then only sunflower seeds. So im not sure if i’m gonna but those things in or just go with only sunflower seeds. Thankyou!
Some of the nut butters or seed butters might have salt, sugar, oil added. I use organic sunbutter which has just roasted sunflower seeds or the no sugar sunbutter which has a bit of salt with the seeds. Some nut butters might have palm oil, milk powder or other milk ingredients. Check the label. The nut butters i use generally have just nuts listed in the ingredients and no other additions.
Thankyou for your quick answer! I eventually made it with unroasted sunflower seeds. It took a while but they taste super delicious! Next time I will toast the seeds before because I think I will love that taste more then the unroasted seeds haha. But these are definitly the best vegan cookies I made so far!
I made these in an AirBnB kitchen with no measuring tools but just judged all of the ingredients and texture by feel. And the biscuits are INCREDIBLE! I used a 4-nut butter and agave rather than sunbutter and maple, and the biscuits are lightly sweet, slightly crispy on the outside, and deliciously crumbly and soft on the inside. Perfection 🙂 Thank you so much for an apparently fail-proof recipe!
Thats so cool!
It didn’t look like the photos, but the cookies were the bomb and I don’t say that about 99% of recipes that come off the internet! I’m at altitude so I put a little less gf flour (mostly because it wasn’t clear when to add the 1/4 c difference between the ingredient list and the directions) and probably added a healthy amount of SF butter (used no sugar added kind). Used brown rice syrup instead of maple (what I had), olive oil for the oil and used white chocolate chips because it seemed to go. The olive oil does make it a little oilier but I don’t mind they turned out like the crisp thin cookies and the taste was absolutely great
And the smell was heavenly
And unlike some other recipes I saw the sunflower butter reaction did NOT turn the cookies green during baking- Probably bc of the lemon juice
Will this batter freeze well? And if so, would you recommend making balls or squares and then freezing it?
i havent tried it, but generally cookie dough balls freeze well. You can pop them into the oven directly from the freezer. it might take additional 1-2 mins for the cookies to bake.
Oh wow, what a fabulous recipe! I’ve just made some, didn’t have chocolate chips so I used raw cashews. I ate alot of the batter raw, heehee! This recipe is a keeper for sure! Thanks Richa!
Have you made these with raisins instead of chocolate chips? If so, would you adjust sweeteners?
the maple makes the cookies just lightly sweet. The rest of the sweetness is from the chocolate chips. though it doesnt really need adjustment, you can try with 3 tbsp maple.
Hi Richa, thank you for your amazing recipes. I’ve tried some and they’re really amazing, easy to make but so gorgeous and tasty!
I wanted to ask you if there’s something I can use to replace oats. I’d love to try these biscuits but I can’t eat oats 🙁
Thanks a lot <3
Omit the oats and add a bit more flour until the mixture is soft and stiff batter like but not a dough.
Can I add more nut butter or coconut butter to make this oil free?
sure. coconut butter would be a better sub. With nut butter, the cookies will be fatter. Tasty any which way.
Oh, sunbutter! That sounds amazing. This mixture sounds like it’ll make for a great dessert for a family get together! As always, thank you for a great recipe!
Have you made this with raisins instead of chocolate chips? If so, would you reduce the sweeteners?