Go Back

Sunbutter Chocolate Chip Cookies

Give your favorite cookies a little twist by adding sunflower seed butter for a mild and delicious creaminess and texture!

Prep Time 20 minutes
Servings 28 cookes
Calories 25 kcal


  • 1/2 cup sunflower seed butter
  • 2 tablespoons coconut oil room temperature
  • 4 teaspoons maple syrup
  • 1 cup organic cane sugar
  • 4 tablespoons coconut cream *see note
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 cup blanched almond flour
  • 1 cup gluten free flour blend
  • 1 cup 175g semi-sweet chocolate chips or chopped chocolate (be sure your brand is gf and vegan if necessary)


Preheat oven to 350 degrees F (180 C). Cream together the sunbutter, coconut oil, syrup, and sugar in bowl of stand mixer or large bowl. Scrape sides of bowl and add the coconut cream and mix well. Add vanilla, baking powder, and salt. Add both flours one cup at a time and beat after each addition. Stir in chocolate until combined.

Line a cookie sheet with parchment and roll dough into balls, about 1 inch in diameter, and place about an inch apart on baking sheet. Press the cookie dough balls down to flatten and place tray in oven. Bake for 10 - 12 minutes until the edges are golden.

Remove and cool for at least 5 minutes and enjoy.

Recipe Notes

*Coconut cream is slightly different than coconut milk. You can buy canned coconut cream in your local health food store or online. If you can't find it however, you can use the cream that separates from the liquid in regular coconut milk is chilled.