The Best Double Chocolate Sunbutter Cookies
Rich, chewy, and decadent, these Double Chocolate Sunbutter Cookies are made with simple, healthy plant-based ingredients and will satisfy your chocolate cravings without the guilt—vegan, gluten-free, refined sugar-free, oil-free, and great for those with peanut allergies.
Equipment
- 1 spatula
Ingredients
Dry Ingredients:
- 1 cup gluten-free flour
- 1 ½ cups coconut sugar or maple crystals
- 2 tablespoon cornstarch
- 2 teaspoon baking soda
- 2 tablespoon ground flaxseed
- 4 tablespoon cacao powder can add a ¼ of a teaspoon charcoal powder to achieve a darker cookie - or used dutch processed cocoa
- ½ cup plant based chocolate chips
Wet Ingredients:
- 2 teaspoon vanilla extract
- ¾ cup Sunbutter No Sugar Added Sunflower Seed Butter
- 6 tablespoon water for the flax egg
- 2 tablespoon water
Instructions
Prepare the Flax Egg:
- In a small bowl, combine ground flaxseed with 6 tablespoon of water. Let it sit for 5–10 minutes until it thickens.
Combine Dry Ingredients:
- In a large mixing bowl, whisk together gluten-free flour, coconut sugar (or maple crystals), cornstarch, baking soda, cacao powder, and optional charcoal powder.
Create the Dough:
- Add the wet ingredients to the dry ingredients and mix until a dough forms. Fold in the plant-based chocolate chips.
Shape the Cookies:
- Scoop the dough into balls and place them on a lined baking sheet, spacing them evenly apart. Flatten slightly for even baking.
Bake:
- Preheat your oven to 350°F (175°C). Bake the cookies for 12–14 minutes until the edges are firm but the centers remain soft.
Cool and Enjoy:
- Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack. Enjoy warm or at room temperature!
Tried this recipe?Let us know how it was!