Today I’ve got a fun and easy cookie recipe that also happens to be vegan, gluten free, nut-free, naturally sweetened, and added oil-free. These sunbutter cookies have a crisp edge and chewy middle, with a tasty touch of cinnamon.
My daughter started preschool last week, and for the first time ever, I’m having to rethink my usual nutty ways when it comes to snacks and baked goods. We are major peanut butter lovers at our house, as you can tell by the overwhelming number of peanut butter treats on the blog, but lately we’ve been giving sunflower seed butter a chance. Nothing like a no peanut or tree nut rule to encourage a little variety and creativity. While I love peanut butter cookies like nothing else, these chewy cinnamon spiked sunbutter cookies are super delicious and craveable in their own right.
Wholesome oats, sunflower seed butter, coconut sugar, ripe banana, and cinnamon are the main stars of the show. I left my oat flour a bit on the course side, for more of an oatmeal cookie texture. These are like sunbutter meets oatmeal cookie, meets snickerdoodle. These are perfectly packable in lunchboxes or tempting as an after school treat. Bake up a batch today!
Sunbutter Cinnamon Oatmeal Cookies – Vegan, Gluten Free, Nut-Free, Oil Free
Adapted from my Best Healthy Peanut Butter Cookies
Prep time: 10 minutes
Bake Time: 10-13 minutes
Ingredients:
- 1 cup coursely ground rolled oats (use certified GF oats if needed)
- 1/2 cup sunflower seed butter*
- 1/4 cup mashed ripe banana or applesauce**
- 1/4 cup coconut sugar (or any granulated sweetener – cane sugar, brown sugar, etc)
- 1 tsp cinnamon
- 1/2 tsp vanilla extract
- pinch of salt
Instructions:
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or silpat. Combine everything except the ground oats and mix well. Add the course oat flour and stir well. Place in the fridge for about 20 minutes.
Using a tablespoon, scoop out dough and roll into balls, place on the cookie sheet and slightly flatten with your hand. Sprinkle on a little extra coconut sugar and cinnamon if desired. Bake for approximately 10 – 13 minutes or until bottoms are light golden brown. Cookies will appear very soft out of the oven, but will firm up as they cool. Allow to cool for about 10 – 15 minutes before eating.
Notes:
*My sunflower seed butter was lightly salted and sweetened. If yours is not, you may need a pinch or so extra salt and a tablespoon more coconut sugar.
**Use a very ripe and black spotted banana. I mashed one banana in a bowl with a fork and then measured out 1/4 cup. You don’t want any big chunks of banana, you want to mash into a smooth puree.
Feed Your Beauty 
looks great! and healthy! i’m definately going to test this recipe out! thank you for sharing
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Thanks so much for checking them out! Hope you enjoy! 🙂
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These look yummy! I just discovered sun butter! Will have to make these. 😀
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Absolutely! We are just getting into sunbutter too, and these cookies are my favorite use for it so far (haha, of course!)
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They look yummy and great for my toddler 🙂
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Absolutely! If it’s any indication, my 4 yr old loved them and would’ve eaten half a batch in one day if I let her! 😊
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So nutritious. What I can also add to make them more delicious?)
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Feel free to get creative! We loved the simplicity of the sunbutter + Cinnamon, but I bet dried fruit like dates or raisins would be delicious or even chocolate or carob chips. Would love to know what you come up with 🙂
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Larice, your blog is awesome! Every recipe you’ve blogged about sounds delicious and healthy 🙂 If you ever want to take a walk on the less healthier side, you should check out my blog, karaskloud.wordpress.com.
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Aw haha thanks so much for those kind words, Kara!! That put such a big smile on my face! And I definitely like to walk on the less healthier side from time to time 😂 going to check out your blog now!
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These look amazing!
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Thank you Hannah! We’ve gotten really hooked on these cookies 😄💕
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Should these cookies be kept in the fridge, or is room temperature fine (it’s in the 80’s, currently, where I live)?
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They should be fine on the countertop.. I kept mine out at room temp in a glass container with a lid. Then again none of the batches I made lasted too long around here 😋
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