Nut-Free Sunbutter Cookies
The best nut-free Sunbutter cookies! Get that classic rich, chewy flavor in a delicious cookie that's completely safe for school and allergies.
Servings 24 cookies
Calories 180kcal
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.)