These simple, one-bowl grain-free sunbutter cookies are soft, not too sweet and perfectly salty. No refined sugars, nuts, gluten or dairy either!
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!