Craving a sweet treat that's both indulgent and made with simple, real food ingredients? These Double Chocolate Sunbutter Cookies hit the spot! Rich chocolatey goodness from cacao powder and plant-based chocolate chips, plus my favorite creamy seed butter from Sunbutter, creates a healthy alternative to traditional chocolate cookies-simply delicious.
Like my Sunflower Seed Cookies, this sunbutter cookie recipe is also gluten-free and nut-free thanks to Sunbutter, my favorite sunflower seed butter. I'm always looking for creative ways to bake delicious allergy-friendly goodies. This is a great alternative to my Double Chocolate Gluten-Free Vegan Protein Cookies, containing peanut butter.
So, for all of you looking for a peanut butter alternative or simply a healthier cookie option that's rich, soft, and chewy, this one is for you.
This post is sponsored by SunButter - A company that aligns with The All Natural Vegan Mission. Thank you for supporting brands that make The All Natural Vegan Possible!
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This recipe features several affiliate links, meaning I will earn a small commission if you purchase through these links.
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Ingredients To Make Sunflower Seed Butter Cookies:
Let's gather some simple ingredients to make these amazing sunflower butter cookies. And, as usual, I'll leave some links to my favorite brands to get the best results.
- Sunflower Seed Butter from Sunbutter (Sugar-Free): This nut-free butter is a great alternative to traditional peanut butter, especially for those with peanut allergies. It provides a creamy texture and has great flavor. Sunbutter is a fantastic brand I recommend for its smooth consistency that's perfect for cooking and baking. Get more than a jar because you're also going to want to make my Vegan Chocolate Mousse Cheesecake and Nut-Free Lunch Lady Bars.
- Gluten-Free Flour: I'm using King Arthur Measure for Measure, which always gets me great results.
- Coconut Sugar or Maple Crystals: Both are healthier alternatives to brown sugar. Coconut sugar is lower on the glycemic index, making it a great option for those who want to avoid blood sugar spikes. It also adds a slight caramel-like sweetness to the cookies. Same with Maple Crystals, which are tapped from Vermont Maple Trees.
- Baking Soda and Cornstarch: It contributes to the texture and rise of these beautiful chewy cookies.
- Cacao Powder: Full of antioxidants, cacao powder is a key ingredient that gives these cookies their deep, chocolatey flavor.
- Flaxseed: Ground flaxseed is used to make a flax egg, and it provides a binding agent in this vegan recipe while adding fiber and healthy fats.
- Plant-Based Chocolate Chips: These chips add that chocolatey texture, providing bursts of rich chocolate flavor in every bite.
- Vanilla Extract: It adds the perfect rich and deep vanilla flavor complementing the chocolate.
See the recipe card for quantities.
How To Make Them:
It's such a simple recipe, again, thanks to Sunbutter, and in a short time, these warm cookies can be yours. Let's have a look.
- Prepare the Flax Egg: In a small bowl, combine water with ground flaxseed. Let it sit until it thickens.
- Combine Dry Ingredients: In a large mixing bowl, whisk together gluten-free flour, sugar, rising agents, and cacao powder.
- Add Wet Ingredients & Chocolate: Combine wet ingredients with dry ingredients until a cookie dough forms. Fold in plant-based chocolate chips.
- Shape & Bake: Place 1-inch cookie dough balls on a prepared baking sheet, spacing them evenly apart. Flatten slightly and bake cookies in a preheated oven until the edges are golden brown but the centers remain soft.
- Cool and Enjoy: Cool on the baking sheet for a few minutes before transferring to a cooling rack to cool completely. Enjoy them at room temperature!
I told you, it's an easy double chocolate Sunbutter cookie recipe to satisfy that afternoon chocolate craving!
Top Tips:
Here are a few of my tips to make these delicious cookies.
- For a Chewier Cookie: Flatten the dough slightly before baking to ensure it bakes evenly and achieves that perfect chewy texture.
- Use Parchment Paper: Line your baking sheet with parchment paper for easy cleanup and it prevents the cookies from sticking.
- Let the Cookies Cool: The cookies continue to firm up as they cool, so don't rush this process to get that crispy edge and soft center.
- Don't Skip the Flax Egg: This is a key step for binding the ingredients in this egg-free recipe.
Variations And Substitutions:
Honestly, I wouldn't change much. I really recommend following my recipe because it truly is the perfect cookie for anyone with a peanut allergy and a love for chocolate. The Sunbutter brand replaces nut butters without compromising on flavors. Besides, I already have regular peanut butter cookies on the blog. But here are a few things you can change up, if you want to.
- Use Oat Flour: For a softer texture and a slightly different flavor profile, try adding gluten-free oat flour to the gluten-free flour mix, like in my Easy Bakery Style Pistachio Muffins.
- Add Dried Fruits: Like my Vegan Oatmeal Cranberry Cookies, you could add some dried cranberries to the mix for a tangy twist.
- Sea Salt: Dust the flattened dough balls with some sea salt. It will surely enhance the chocolate flavor.
Storage:
Store leftover cookies in an airtight container at room temperature for up to a week.
You can freeze the cookies if you'd like them to last longer. Simply store them in a freezer-safe bag for up to 2 months. Thaw on the counter or microwave for a few seconds before enjoying!
Equipment Needed:
- Large Mixing Bowl: For combining the dry ingredients.
- Wooden Spoon: To mix dry and wet ingredients.
- Medium Bowl: To prepare the flax egg.
- Baking Sheet: To bake the cookies.
- Parchment Paper: A lined baking sheet will make cleanup easy.
- Cookie Scoop: For evenly portioned dough balls.
- Cooling Rack: To allow the cookies to cool properly.
Recipe FAQs:
Yes! If you're not concerned about peanut allergies, peanut butter can be used as a substitute for sunflower seed butter. However, sunflower seed butter gives a unique flavor and is a great option for those with food allergies. You can also use almond butter left from making my Vegan Almond Butter Cookies, or even cashew butter. Note that the flavors and texture will differ based on what type of butter you use.
More Amazing Vegan Cookies To Try Next:
Looking for other vegan cookie recipes like these vegan double chocolate cookies? Try these:
The combination of sunflower seeds butter from Sunbutter, rich cocoa powder, and chocolate chips makes these cookies irresistible! Try them out next time you're in the mood for a vegan chewy, chocolatey indulgence.
If you try this Double Chocolate Sunbutter Cookies recipe, I'd really love to hear your thoughts in the comments below. I'd also really appreciate a recipe card rating! Thank you for supporting The All Natural Vegan!
The Best Double Chocolate Sunbutter Cookies
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!
Recent Plant-Based Recipes:
Make sure to check out the latest plant-based recipes on my website!
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