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
- 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
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.
*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.