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Oatmeal Chocolate Chip Sunbutter Cookies. 1 Bowl

May 21, 2017 By Richa 60 Comments

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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.

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 #veganricha Can be #Glutenfree | VeganRicha.com

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.

Oatmeal Chocolate Chip Sunbutter Cookies. 1 Bowl Cinnamony Sunflower seed butter Oatmeal Cookies. These Soft Cookies come together really quickly and make a great snack or treat. Vegan Nut-free Recipe. Can be Gluten-free | VeganRicha.com

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. 

Oatmeal Chocolate Chip Sunbutter Cookies. Cinnamony Sunflower seed butter Oatmeal Cookies. These Soft Cookies come together really quickly and make a great snack or treat. Vegan Nut-free Recipe. Can be Gluten-free | VeganRicha.com

Use a scoop or 1 tbsp measure to pack and place on parchment lined sheet. 

Oatmeal Chocolate Chip Sunbutter Cookies. Cinnamony Sunflower seed butter Oatmeal Cookies. These Soft Cookies come together really quickly and make a great snack or treat. Vegan Nut-free Recipe. Can be Gluten-free | VeganRicha.com

Bake then cookie slam so the cookies can flatten and crack a bit. Cool for a few.

  Oatmeal Chocolate Chip Sunbutter Cookies. 1 Bowl Cinnamony Sunflower seed butter Oatmeal Cookies. These Soft Cookies come together really quickly and make a great snack or treat. Vegan Nut-free Recipe. Can be Gluten-free | VeganRicha.com

Oatmeal Chocolate Chip Sunbutter Cookies. Cinnamony Sunflower seed butter Oatmeal Cookies. These Soft Cookies come together really quickly and make a great snack or treat. Vegan Nut-free Recipe. Can be Gluten-free | VeganRicha.com
Print Recipe
4.88 from 16 votes

Oatmeal Chocolate Chip Sunbutter Cookies

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. Vegan Nut-free Recipe. Can be Gluten-free. 8 Ingredients!
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Cookie
Cuisine: Vegan
Servings: 12
Calories: 128kcal
Author: Vegan Richa

Ingredients

  • 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

Instructions

  • 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.

Nutrition

Nutrition Facts
Oatmeal Chocolate Chip Sunbutter Cookies
Amount Per Serving
Calories 128 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 1g6%
Sodium 101mg4%
Potassium 31mg1%
Carbohydrates 11g4%
Sugar 6g7%
Protein 1g2%
Vitamin C 0.2mg0%
Calcium 23mg2%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.

 

Filed Under: Breakfast Recipes, cookie, dessert, snack, soy free Tagged With: vegan



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  1. Patty says

    May 21, 2017 at 7:28 am

    Have you made this with raisins instead of chocolate chips? If so, would you reduce the sweeteners?

    Reply
  2. Kathie Arias says

    May 21, 2017 at 10:04 pm

    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!

    Reply
    • Richa says

      May 21, 2017 at 10:32 pm

      Totally!

      Reply
  3. michele says

    May 22, 2017 at 6:31 am

    Can I add more nut butter or coconut butter to make this oil free?

    Reply
    • Richa says

      May 22, 2017 at 11:10 am

      sure. coconut butter would be a better sub. With nut butter, the cookies will be fatter. Tasty any which way.

      Reply
  4. Valentina says

    May 23, 2017 at 12:58 pm

    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

    Reply
    • Richa says

      May 23, 2017 at 2:48 pm

      Omit the oats and add a bit more flour until the mixture is soft and stiff batter like but not a dough.

      Reply
  5. Patty says

    May 23, 2017 at 1:18 pm

    Have you made these with raisins instead of chocolate chips? If so, would you adjust sweeteners?

    Reply
    • Richa says

      May 23, 2017 at 2:49 pm

      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.

      Reply
  6. Lynette says

    May 23, 2017 at 9:44 pm

    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!

    Reply
    • Richa says

      May 27, 2017 at 6:08 pm

      Awesome!

      Reply
  7. Salomi says

    May 24, 2017 at 9:39 pm

    Hi Richa,
    Will this batter freeze well? And if so, would you recommend making balls or squares and then freezing it?

    Reply
    • Richa says

      May 29, 2017 at 7:09 pm

      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.

      Reply
  8. Georgy says

    May 26, 2017 at 11:43 am

    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!

    Reply
    • Richa says

      May 27, 2017 at 6:08 pm

      Thats so cool!

      Reply
    • Amrita says

      January 21, 2020 at 8:58 pm

      5 stars
      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
      💯

      Reply
  9. Anne says

    May 30, 2017 at 5:06 am

    Hii Richa,

    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!

    Reply
    • Richa says

      May 30, 2017 at 10:13 am

      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.

      Reply
      • Anne says

        May 30, 2017 at 10:27 am

        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!

        Reply
  10. Emily says

    May 30, 2017 at 10:21 am

    5 stars
    These are seriously so good! I’ve made batches with sunbutter and almond butter and they work out just perfect every time!

    Reply
    • Richa says

      May 30, 2017 at 10:24 am

      Thanks!

      Reply
  11. Cassie says

    June 7, 2017 at 4:09 pm

    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! 😀

    Reply
    • Richa says

      June 13, 2017 at 10:28 am

      its all about the taste and texture! which is really good!

      Reply
  12. Kajka says

    June 13, 2017 at 12:42 am

    5 stars
    When I read something like this I have one thought… Grab that girl to the Poland, couse she cooks so well!

    Reply
  13. Alyssa says

    July 6, 2017 at 9:08 am

    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!

    Reply
    • Richa says

      July 24, 2017 at 9:52 am

      Awesome!

      Reply
  14. Kayy says

    July 23, 2017 at 9:36 pm

    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?

    Reply
    • Richa says

      July 24, 2017 at 9:55 am

      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.

      Reply
  15. Ethan says

    August 6, 2017 at 10:16 pm

    5 stars
    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. 🙂

    Reply
  16. suzi says

    September 19, 2017 at 8:51 am

    any reason why I cant sub refined coconut oil in this recipe for the oil listed? gonna try this one today!!

    Reply
  17. Chaya says

    November 29, 2017 at 9:50 am

    5 stars
    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!

    Reply
    • Richa says

      November 29, 2017 at 10:42 am

      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.

      Reply
  18. Julie says

    December 12, 2017 at 12:33 pm

    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.

    Reply
    • Richa says

      December 12, 2017 at 12:53 pm

      yes, thats just how sunbutter behaves on baking.

      Reply
    • Elizabeth Reilly says

      March 21, 2018 at 11:24 am

      5 stars
      I did the same thing! Still really delicious. They now seem totally appropriate for St Patrick’s day.

      Reply
  19. Jen says

    March 20, 2018 at 8:07 pm

    5 stars
    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! ❤️

    Reply
  20. Amy says

    April 8, 2018 at 7:42 am

    5 stars
    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!

    Reply
    • Richa says

      April 8, 2018 at 11:25 am

      Awesome! yes add some seeds and other things as needed. Its a versatile recipe.

      Reply
  21. Darcy says

    October 23, 2018 at 12:24 pm

    4 stars
    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!

    Reply
    • Richa says

      October 23, 2018 at 1:16 pm

      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.

      Reply
      • Darcy says

        October 23, 2018 at 1:18 pm

        I’m sorry I didn’t read that paragraph closely! I was in a hurry to start baking 😁

        Reply
  22. Eva says

    December 16, 2019 at 6:45 pm

    5 stars
    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!

    Reply
  23. Missy says

    March 22, 2020 at 10:42 am

    5 stars
    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!

    Reply
    • Richa says

      March 22, 2020 at 12:14 pm

      yay

      Reply
  24. Katie Anderson says

    March 22, 2020 at 1:09 pm

    Is the batter supposed to be really oily?

    Reply
    • Richa says

      March 22, 2020 at 4:45 pm

      not really. some sunbutter brands can be extra oily so that might be showing up

      Reply
  25. Allex says

    March 26, 2020 at 6:50 pm

    can i use steal cut oats instead of rolled?

    Reply
    • Richa says

      March 26, 2020 at 8:51 pm

      nope. those will bake into rocks

      Reply
  26. curbie cohen says

    April 9, 2020 at 4:09 pm

    4 stars
    I subbed almond flour and raisins and the cookies taste great, but why are they green?

    Reply
    • Vegan Richa Support says

      April 24, 2020 at 12:49 pm

      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.

      Reply
  27. Joy says

    May 10, 2020 at 4:26 pm

    5 stars
    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!

    Reply
  28. Jen T says

    July 24, 2020 at 3:21 pm

    5 stars
    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!

    Reply
    • Vegan Richa Support says

      July 25, 2020 at 11:06 am

      Awhh I’m so sorry, that must be so difficult! I’m so glad you enjoyed this recipe, thank you for the kind review!

      Reply
  29. Kristen says

    August 13, 2020 at 4:49 pm

    5 stars
    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!

    Reply
    • Vegan Richa Support says

      August 14, 2020 at 10:02 am

      Always a win when the toddler approves! Hooray!

      Reply
  30. Nancy H says

    October 7, 2020 at 8:31 pm

    I’ve never heard the term “cookie slam.” What does it mean?

    Reply
    • Richa says

      October 7, 2020 at 9:24 pm

      Slam the baking sheet on the counter. That release any air pockets and helps the cookies settle

      Reply
  31. Julie says

    January 29, 2021 at 3:08 pm

    5 stars
    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.

    Reply
    • Vegan Richa Support says

      January 29, 2021 at 4:32 pm

      good to know l. thank you

      Reply

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Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options. Read more about me and the blog...

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