These nut-free Sunbutter cookies are the perfect solution for classroom treats, school bake sales, and lunchboxes where allergies are a concern. Made with sunflower seed butter (Sunbutter), they deliver the same rich, nutty flavor and wonderfully chewy texture as a classic peanut butter cookie, but are completely safe for those with nut allergies. This thoughtful and delicious recipe ensures that no one has to miss out on a homemade cookie. They’re quick, easy, and a guaranteed crowd-pleaser.
Table of Contents
Why You’ll Love Nut Free Sunbutter Cookies
This recipe is a game-changer for allergy-friendly baking. It perfectly mimics the taste and texture of a peanut butter cookie without any of the worry, making it a reliable go-to for school functions.
- Allergy-Friendly & School-Safe: Completely nut-free, making it a safe and inclusive treat to share.
- Deliciously “Nutty” Flavor: Sunbutter provides a rich, roasted flavor that is a fantastic alternative to peanut butter.
- Soft & Chewy Texture: These cookies bake up perfectly soft in the center with slightly crisp edges.
- Super Easy to Make: A simple, one-bowl recipe that comes together in minutes.
- Classic Crisscross Look: They look just like the classic, so no one will feel like they’re eating an “alternative.”
Ingredients For Nut Free Sunbutter Cookies
- 1 ¼ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- ¾ cup creamy sunflower seed butter (Sunbutter)
- ¾ cup packed light brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
How to Make Nut-Free Sunbutter Cookies
- Preheat Oven and Prep Pans: Position a rack in the center of your oven and preheat to 375°F (190°C). Line two baking sheets with parchment paper.
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt.
- Cream Butter, Sunbutter, and Sugars: In a large bowl, using an electric mixer, beat the softened butter, Sunbutter, brown sugar, and granulated sugar until the mixture is light and fluffy, about 2-3 minutes.
- Add Egg and Vanilla: Beat in the egg and vanilla extract until fully incorporated, scraping down the sides of the bowl as needed.
- Mix in Flour: On low speed, gradually add the dry ingredients to the wet ingredients and mix just until combined. Do not overmix.
- Shape the Cookies: Roll the dough into 1.5-inch balls and place them about 2 inches apart on the prepared baking sheets.
- Make the Crisscross Mark: Use a fork to gently press a crisscross pattern onto the top of each cookie. This not only adds a classic look but also helps the dense cookies bake evenly.
- Bake: Bake for 9-11 minutes, until the edges are set and lightly browned. The centers may still look a little soft.
- Cool: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Serving and Storage Tips
- Serving: These are the ultimate worry-free lunchbox cookie. They are also perfect for class parties, after-school snacks, and bake sales where nut allergies are a common concern.
- Storage: Store in an airtight container at room temperature for up to 5 days. They stay soft and chewy.
Helpful Notes
- A Note on Color: Don’t be alarmed if your cookies develop a slight greenish tint inside after they cool! This is a normal and harmless chemical reaction between the chlorophyll in the sunflower seeds and the baking soda. It doesn’t affect the taste at all.
- Sunbutter Choice: Use a creamy, commercial brand of sunflower seed butter for the best consistency.
- Add-Ins: Feel free to mix in ½ cup of nut-free chocolate chips or sunflower seeds for extra texture and flavor.
Conclusion
This nut-free Sunbutter cookie recipe is a must-have for any baker who needs a delicious and reliable allergy-safe option. They prove that you don’t have to sacrifice flavor or texture to make a treat that everyone can enjoy. The rich, roasted taste is so satisfying, no one will even miss the peanuts! Have you tried baking with Sunbutter before? We’d love for you to give this recipe a try and leave a comment and star rating below. Share your school-safe treats on Pinterest to help other parents too!
Nut-Free Sunbutter Cookies
Ingredients
- 1 ¼ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup 1 stick unsalted butter, softened
- ¾ cup creamy sunflower seed butter Sunbutter
- ¾ cup packed light brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
Preheat Oven and Prep Pans:
- Position a rack in the center of your oven and preheat to 375°F (190°C). Line two baking sheets with parchment paper.
Combine Dry Ingredients:
- In a medium bowl, whisk together the flour, baking soda, and salt.
Cream Butter, Sunbutter, and Sugars:
- In a large bowl, using an electric mixer, beat the softened butter, Sunbutter, brown sugar, and granulated sugar until the mixture is light and fluffy, about 2-3 minutes.
Add Egg and Vanilla:
- Beat in the egg and vanilla extract until fully incorporated, scraping down the sides of the bowl as needed.
Mix in Flour:
- On low speed, gradually add the dry ingredients to the wet ingredients and mix just until combined. Do not overmix.
Shape the Cookies:
- Roll the dough into 1.5-inch balls and place them about 2 inches apart on the prepared baking sheets.
Make the Crisscross Mark:
- Use a fork to gently press a crisscross pattern onto the top of each cookie. This not only adds a classic look but also helps the dense cookies bake evenly.
Bake:
- Bake for 9-11 minutes, until the edges are set and lightly browned. The centers may still look a little soft.
Cool:
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Nutrition Information (per serving)
- Calories: 180 kcal
- Fat: 10g
- Saturated Fat: 4g
- Carbohydrates: 21g
- Sugar: 12g
- Protein: 3g
- Fiber: 1g
-
Sodium: 135mg
(Disclaimer: Nutrition information is an estimate and may vary based on ingredients and preparation.)
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Frequently Asked Questions (FAQ)
Can I use an alternative ingredient?
While this recipe is designed around Sunbutter, you could also use another seed butter like tahini or pumpkin seed butter, though the flavor profile would change significantly. For a classic version, you can of course use peanut butter if there are no allergy concerns.
How do I make this gluten-free?
Simply substitute the all-purpose flour with a high-quality 1-to-1 gluten-free baking flour blend containing xanthan gum.
Why did my cookies turn green inside?
The green color is a natural, harmless chemical reaction between the baking soda (an alkaline) and the chlorophyll present in sunflower seeds. It’s a fun bit of food science and doesn’t impact the flavor!
Is this recipe freezer-friendly?
Yes. You can freeze the baked cookies in a sealed container for up to 3 months. The unbaked dough balls can also be frozen; bake from frozen and add 1-2 minutes to the baking time.
How thick should the dough be?
The dough should be thick and very easy to handle, similar to a classic peanut butter cookie dough. It shouldn’t be overly sticky, making it easy to roll into balls.
