Today was a day where I wanted to make a cookie but had VERY limited ingredients. I ran out of almond flour and had one egg left in my fridge so had to improvise while also satisfy my sweet tooth.
I remembered that I had sunbutter in my cabinet and thought about a recipe that I had tried a while back with almond butter and oat flour and did my best to re-create the recipe from memory with a few improvisations.
These cookies are crispy on the outside and soft on the inside and are perfect for a quick recipe that will be ready for dessert in under 30 minutes!Print
This is for my allergy-prone friends! This nut-free, gluten free recipe is a great one to keep in your recipe box for when you need a sweet something but might need to eliminate nuts or gluten for you or a friend. Otherwise, these are also just a really good recipe to satisfy your sweet tooth!
- 1 cup old fashioned rolled oats (pulsed in a blender or food processor to make flour)
- 1 cup sunflower butter
- 1/2 cup coconut sugar or brown sugar
- 3/4 teaspoon baking powder
- 1/8 teaspoon sea salt
- 1 large egg
- 2 tablespoons unsalted butter, melted and cooled (can sub oil for dairy-free)
- 1 teaspoon vanilla extract
- 1/2 cup mini semisweet chocolate chips ( I like Enjoy Life brand)
- Preheat oven to 350
- Line a large baking sheet with parchment paper
- In a food processor or blender, pulse the oats until you get a fine, flour-like consistency
- In a large bowl, mix together the sunbutter and coconut sugar
- Gradually add in the oat flour, baking powder and salt. Mix well
- Add the egg, butter or oil, and vanilla extract and mix until everything is consistently combined. The mixture will be thick!
- Fold in chocolate chips
- Use your hands to roll the dough into 1 inch balls. Make sure you pack the dough tight, preventing the cookie from baking and becoming crumbly.
- Press down on the dough gently with your fingertips to flatten the balls into round discs. The cookies won’t change shape much when they bake which is why you should do this step!
- You can also use a fork to press down on them and create a cross-hatch pattern like traditional peanut butter cookies
- Bake for 12-14 minutes or until they begin to firm up and the bottoms of the cookies look golden
- Remove from the oven and allow to cool on the baking sheet for 5 minutes (you don’t want to move them too quickly or they will crumble!)
- Transfer them gently to a wire rack until they cool completely.
- These are DELICATE cookies. The longer you wait for them to cool the more firm they will be and less likely to crumble and fall apart. I know no one likes to wait for cookies to cool but trust me on this one!
- Serve and enjoy!
Keywords: gluten-free, nut-free, sunbutter, peanut-free, cookie, chocolate chip cookie, gluten free cookie, nut free cookie, oat flour, oat flour cookie