Sunbutter Cookies

Ingredients

• 0.25 cup vegan butter (melted)
• 1 cup creamy unsweetened sunflower seed butter (sunbutter)
• 10 tbsp granulated cane sugar (divided: 8 tablespoons for the dough and 2 tablespoons for the cinnamon-sugar coating)
• 0.5 cup light brown sugar
• 1.5 tbsp ground flax meal (used to make the flax egg)
• 3 tbsp water (used to make the flax egg)
• 1 tsp vanilla extract
• 1 cup all-purpose flour (gluten-free all-purpose flour may be used)
• 0.125 tsp cinnamon (divided: 1/2 teaspoon for the dough and 1/8 teaspoon for the cinnamon-sugar coating)
• 0.5 tsp baking powder
• 0.25 tsp baking soda
• 0.25 tsp kosher salt

Steps

1. 1

   Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.

2. 2

   Make the flax egg by stirring together the ground flax meal and water. Let the mixture sit for 10–15 minutes to thicken, stirring once or twice during that time.

3. 3

   In a medium bowl, stir together the flour, 1/2 teaspoon of the cinnamon, baking powder, baking soda, and kosher salt.

4. 4

   Add the melted vegan butter, 1/2 cup of the granulated sugar, brown sugar, vanilla extract, and sunflower seed butter to a large mixing bowl or stand mixer. Beat on medium speed until smooth and creamy.

5. 5

   Slowly add the dry mixture to the wet mixture, mixing until the dough comes together.

6. 6

   Use a medium cookie scoop to portion the dough into balls and place them on the prepared baking sheets.

7. 7

   Gently flatten each dough ball with the back of a measuring cup or a heavy glass, since the cookies do not spread much during baking.

8. 8

   Stir together the remaining 2 tablespoons of granulated sugar and the remaining 1/8 teaspoon of cinnamon. Sprinkle the cinnamon-sugar mixture over each cookie.

9. 9

   Freeze the shaped cookie dough for 15 minutes.

10. 10

    Remove the dough from the freezer and bake for 11–12 minutes. The cookies may not look completely done when removed from the oven and will continue to cook slightly as they cool.

11. 11

    Let the cookies cool for 15–20 minutes before enjoying.

Notes

Store leftover cookies in an airtight container at room temperature or in the refrigerator for up to 1 week. Cookies may be frozen in an airtight container for up to 6 months; defrost to room temperature before serving. Do not overbake, or the cookies may become dry and too crisp. If using sweetened sunflower butter, the source suggests omitting the cinnamon-sugar dusting to avoid excessive sweetness.

Nutrition per serving

• dessert
• cookies
• vegan
• gluten-free optional
• baked
• make-ahead
• freezer-friendly