Need cookies and fast? I’ve got you covered with these incredibly easy 1-bowl grain-free sunbutter cookies. Let’s get started!
First off, most of the ingredients in this recipe are probably in your kitchen already. And, during shelter in-place times like these, that’s a bonus. Obviously, having fresh-baked cookies is a delish plus too and I think we all need more cookies right now. Am I right?
These simple cookies are a mix of sunbutter (aka sunflower seed butter, and the SunButter brand happens to be my favorite), egg, raw honey, baking soda, apple cider vinegar, vanilla extract and coconut flour. All these ingredients mix together in one bowl and then just before baking, the cookies are garnished with flaky Maldon salt.
The thing I especially love about sunbutter is that it yields a peanut buttery taste, without the peanut butter, of course. It’s my favorite. It also makes these cookies nut-free!
If you don’t have sunbutter, feel free to use another nut butter such as almond or cashew. Tahini (sesame seed butter) would probably work as well (and still keep these nut-free), but you may need a bit more coconut flour since it tends to be runnier. And, while it’s not a nut or paleo-friendly, peanut butter can be used if preferred too.
Cheers and enjoy!
These simple, one-bowl grain-free sunbutter cookies are soft, not too sweet and perfectly salty. No refined sugars, nuts, gluten or dairy either!
- 1 cup unsweetened sunbutter (aka sunflower seed butter)
- 1 large egg, preferably pasture-raised, room temperature
- 1/4 cup raw honey
- 1 tsp pure vanilla extract
- 1 tsp apple cider vinegar
- 2 Tbsp coconut flour
- 1/2 tsp baking soda
- Maldon salt or other coarse salt of choice, optional
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a non-slip baking mat. Set aside.
In a large bowl, mix together all the ingredients, except the Maldon salt (if using). See note below if not using Maldon or other coarse finishing salt.
Roll into tablespoon-size balls and place on prepared baking sheet. Make a criss-cross pattern on each cookie with the back of a fork (note: the pattern will semi hold its shape, but does bake out a little). Sprinkle with Maldon salt, if using.
Bake in preheated oven for 10 minutes. Once done, cool on baking sheet for another 10 minutes before transferring to a cooling rack.
SunButter brand is my favorite sunflower seed butter and what I used in this recipe.
If you’re not using the Maldon salt (or other coarse salt) to garnish and your sunbutter is unsalted, you may want to add 1/4 tsp sea salt to the cookie batter.
Sunflower seed butter can turn green during baking due to a chemical reaction with baking soda. It should not happen in this recipe since the appropriate ratio of baking soda and apple cider vinegar was used to combat it, but if you do end up with green cookies for some reason, know that it is totally safe and okay!