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
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
Patty says
May 21, 2017 at 7:28 amHave you made this with raisins instead of chocolate chips? If so, would you reduce the sweeteners?
Kathie Arias says
May 21, 2017 at 10:04 pmOh, 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!
Richa says
May 21, 2017 at 10:32 pmTotally!
michele says
May 22, 2017 at 6:31 amCan I add more nut butter or coconut butter to make this oil free?
Richa says
May 22, 2017 at 11:10 amsure. coconut butter would be a better sub. With nut butter, the cookies will be fatter. Tasty any which way.
Valentina says
May 23, 2017 at 12:58 pmHi 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
Richa says
May 23, 2017 at 2:48 pmOmit the oats and add a bit more flour until the mixture is soft and stiff batter like but not a dough.
Patty says
May 23, 2017 at 1:18 pmHave you made these with raisins instead of chocolate chips? If so, would you adjust sweeteners?
Richa says
May 23, 2017 at 2:49 pmthe 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.
Lynette says
May 23, 2017 at 9:44 pmOh 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!
Richa says
May 27, 2017 at 6:08 pmAwesome!
Salomi says
May 24, 2017 at 9:39 pmHi Richa,
Will this batter freeze well? And if so, would you recommend making balls or squares and then freezing it?
Richa says
May 29, 2017 at 7:09 pmi 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.
Georgy says
May 26, 2017 at 11:43 amI 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!
Richa says
May 27, 2017 at 6:08 pmThats so cool!
Amrita says
January 21, 2020 at 8:58 pmIt 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
💯
Anne says
May 30, 2017 at 5:06 amHii 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!
Richa says
May 30, 2017 at 10:13 amSome 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.
Anne says
May 30, 2017 at 10:27 amThankyou 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!
Emily says
May 30, 2017 at 10:21 amThese are seriously so good! I’ve made batches with sunbutter and almond butter and they work out just perfect every time!
Richa says
May 30, 2017 at 10:24 amThanks!
Cassie says
June 7, 2017 at 4:09 pmAh, 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! 😀
Richa says
June 13, 2017 at 10:28 amits all about the taste and texture! which is really good!
Kajka says
June 13, 2017 at 12:42 amWhen I read something like this I have one thought… Grab that girl to the Poland, couse she cooks so well!
Alyssa says
July 6, 2017 at 9:08 amI 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!
Richa says
July 24, 2017 at 9:52 amAwesome!
Kayy says
July 23, 2017 at 9:36 pmWhere 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?
Richa says
July 24, 2017 at 9:55 amMaybe 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.
Ethan says
August 6, 2017 at 10:16 pmI 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. 🙂
suzi says
September 19, 2017 at 8:51 amany reason why I cant sub refined coconut oil in this recipe for the oil listed? gonna try this one today!!
Chaya says
November 29, 2017 at 9:50 amHi, 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!
Richa says
November 29, 2017 at 10:42 amthats 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.
Julie says
December 12, 2017 at 12:33 pmQuestion: I did not have lemon juice so substituted ACV. They are green on the inside. Are they still safe to eat? They taste ok.
Richa says
December 12, 2017 at 12:53 pmyes, thats just how sunbutter behaves on baking.
Elizabeth Reilly says
March 21, 2018 at 11:24 amI did the same thing! Still really delicious. They now seem totally appropriate for St Patrick’s day.
Jen says
March 20, 2018 at 8:07 pmI 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! ❤️
Amy says
April 8, 2018 at 7:42 amCan’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!
Richa says
April 8, 2018 at 11:25 amAwesome! yes add some seeds and other things as needed. Its a versatile recipe.
Darcy says
October 23, 2018 at 12:24 pmI’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!
Richa says
October 23, 2018 at 1:16 pmYes 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.
Darcy says
October 23, 2018 at 1:18 pmI’m sorry I didn’t read that paragraph closely! I was in a hurry to start baking 😁
Eva says
December 16, 2019 at 6:45 pmI 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!
Missy says
March 22, 2020 at 10:42 amDelicious! 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!
Richa says
March 22, 2020 at 12:14 pmyay
Katie Anderson says
March 22, 2020 at 1:09 pmIs the batter supposed to be really oily?
Richa says
March 22, 2020 at 4:45 pmnot really. some sunbutter brands can be extra oily so that might be showing up
Allex says
March 26, 2020 at 6:50 pmcan i use steal cut oats instead of rolled?
Richa says
March 26, 2020 at 8:51 pmnope. those will bake into rocks
curbie cohen says
April 9, 2020 at 4:09 pmI subbed almond flour and raisins and the cookies taste great, but why are they green?
Vegan Richa Support says
April 24, 2020 at 12:49 pmThe 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.
Joy says
May 10, 2020 at 4:26 pmThis 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!