If a perfect cookie ever existed, it's these oatmeal chocolate chip SunButter cookies! These bakery-style nut-free cookies have a soft and gooey middle with crispy edges and and chocolate and sea salt in every bite -it's the ultimate chocolate chip cookie made gluten-free and vegan! I'm willing to bet this is about to be your new favorite cookie recipe!
Friends, gather around! I'm about to share with you the recipe for THE PERECT chocolate chip SunButter cookie. Your jaw will drop when you taste one of these bad boys. I'm talking a warm gooey center with golden brown edges and hints of oatmeal, nuttiness, and chocolate in every bite. It's heaven in cookie form.
Yes, declaring a cookie "perfect" is quite bold of me. But trust me, that's the only way to describe these cookies. On top of their insane taste and texture, they're also super simple to make and are free of many of the common allergens (just like my nut-free granola bars and maple sea salt granola!) so everyone can be a part of the cookie party!
What makes these cookies so special?
Other than being the most perfect cookie, these SunButter cookies have some other rather amazing characteristics too:
- Dietary characteristics - These SunButter cookies are all things gluten-free, dairy-free, vegan, and nut-free!
- Gooey texture - You'll get an equal part crispy edges and soft center in every bite!
- Easy to make - I'm talking minimal ingredients and made in one bowl in less than 30 minutes!
These SunButter cookies only require 5 main ingredients and I'm sure you have most of them on hand already!
- SunButter - The star of these SunButter cookies! It holds these cookies together and has a deliciously nutty taste and texture without the nuts! I recommend using the no sugar added sunflower butter but any flavor will work, just make sure it's the creamy style and not chunky.
- Oats - Quick cooking rolled oats are best for oatmeal chocolate chip cookies. This oat brand is the one I use my recipes. Make sure to use gluten-free if needed.
- Oat flour - Use gluten-free is needed. You can also make your own by blending your oats in a food processor until fine.
- Apple sauce - A nonconventional cookie ingredient but very important in this SunButter cookie recipe. This acts like the eggs in "traditional" cookie recipes. It ensures a soft and tender cookie that rises slightly. Use a plain flavored and unsweetened apple sauce.
- Coconut sugar - Used to sweeten these SunButter cookies. If needed, you can substitute with light brown sugar. I don't recommend using maple syrup as you need the sweetener to be in a solid form for this recipe.
Step by step ingredients
This oatmeal chocolate chip SunButter cookie recipe is beyond easy to make. You can whip up these incredible cookies in under 30 minutes! Talk about instant gratification!
Step 1 : Mix the wet ingredients
First, beat together the SunButter, coconut sugar, apple sauce, and vanilla in a large mixing bowl until creamy. You can use a hand mixer or stand mixer. Mix for a few minutes until the coconut sugar is dissolved into the mixture (aka there shouldn't be a lot of graininess in the batter).
Step 2 : Add the dry ingredients
Next, add the oat flour, oats, and baking soda to the bowl and mix until no flour clumps remain. Be careful not to over mix this step. You just want to mix until the flour is incorporated.
Step 3 : Fold in chocolate chips
Finally, fold the mini chocolate chips into the batter. You can reserve a handful of chocolate chips to sprinkle on top of the cookies once they've been scooped too. This is how you get the "baker-style" look.
Step 4 : Bake
Use a large cookie scoop to scoop the batter onto a baking sheet lined with parchment paper. The batter will be a little thinner than traditional cookie dough.
Sprinkle a few extra chocolate chips over top of each scoop of cookie dough before baking them in the oven until golden brown.
You will know the cookies are done when the edges look firm and crispy and turn a darker brown color. While the cookies are still warm, sprinkle flaky sea salt over each one. Allow the cookies to cool before enjoying!
These cookies keep really well and are great after a day or two! To store, make sure the cookies have cooled down completely. Then transfer them to an airtight container. They will keep for up to a week on the counter. When ready to enjoy, warm a cookie up in the microwave for about 8 seconds. This will give the cookie that warm and gooey just-outta-the-oven feel!
Frequently asked questions
To make these SunButter cookies completely nut-free, make sure to use allergen friendly chocolate chips. These Enjoy Life mini chocolate chips are my go-to.
This is a not-so pretty side effect of baking with sunflower butter (but kids think it's so fun!). In short, sunflower butter contains chlorophyll (from the sunflower seeds) which, when baked with baking soda, can result in a dark green color once cooled. These oatmeal chocolate chip cookies don't turn as green as most sunflower butter cookies though! Either way, this side effect is harmless!
Yes, if needed you can swap the sunflower butter for any creamy nut butter. I recommend cashew butter or peanut butter.
Yes, you can swap the apple sauce with an egg (if not vegan) or flax egg if needed.
For more cookie fun, check out my:
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Oatmeal Chocolate Chip SunButter Cookies
- Preheat oven to 350 F. In a mixing bowl, beat together the SunButter, coconut sugar, apple sauce, and vanilla until creamy.
- Fold in the oat flour, oats, and baking soda until no flour clumps remain.
- Add the chocolate chips to the batter and fold.
- Use a large cookie scoop to spoon the dough onto a baking sheet lined with parchment paper. Bake in the oven for 9 -11 minutes until the edges turn a darker brown. Sprinkle with sea salt while the cookies are still hot. Let them set up for at least 5 minutes before enjoying.