Name: SunButter Chocolate Chip Cookies
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Vegan
Ingredients: 1 TBSP ground flaxseed + 3 TBSP filtered water; 1/3 cup coconut sugar; 1/4 cup unsweetened almond milk; ¼ cup Organic SunButter; 1 1/4 cup Super-Fine Almond Flour; 1/2 cup vegan dark chocolate chips; 1/3 cup Gluten-Free Oat Flour; 1/2 tsp baking powder

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Allergy-friendly SunButter chocolate chip cookies that taste just like classic chocolate chip cookies with no peanuts required!

Every year as the holidays roll around, I find myself back in the kitchen baking a familiar mix of cozy favorites and new treats to share.

It’s one of my favorite traditions.

Setting aside a day to make a variety of cookies, packaging them up, and delivering little bundles of sweetness to the people and places that make our days brighter.

This year feels extra special as we’re sharing these cookies not only with friends, but also with M’s family visiting from Germany for the holidays.

These SunButter Chocolate Chip Cookies made the list immediately.

They’re soft, chewy, warmly nostalgic, and a little different in the best way thanks to the rich, nutty flavor of SunButter.

They’re the kind of cookie that feels right at home on a holiday cookie plate, no matter where it’s being shared.

If you love classic chocolate chip cookies but need a nut-free, vegan, and gluten-free option, these SunButter Chocolate Chip Cookies will be your new favorite.

They’re soft in the center, lightly crisp on the edges, naturally sweetened with coconut sugar, and packed with melty dark chocolate in every bite.

These cookies come together in one bowl with simple pantry staples and are perfect for school-safe treats, allergy-friendly baking, or everyday dessert cravings.

Bonus: they’re made with almond flour and oat flour for a wholesome, tender texture that still feels indulgent.

Why You’ll Love SunButter Chocolate Chip Cookies

Here’s why you’ll love these cookies:

Naturally vegan & dairy-free
Gluten-free with almond flour and oat flour
Nut-free alternative using SunButter instead of peanut butter
Soft, chewy centers with crisp golden edges
Made with simple, clean ingredients
Perfect for lunchboxes, parties, or cozy baking days

What more do you need?

What You Need to Make SunButter Cookies

These SunButter Chocolate Chip Cookies are easy to make with pantry staples.

Here’s what you need:

ground flaxseed
coconut sugar
unsweetened almond milk
Organic SunButter
Super-Fine Almond Flour
vegan dark chocolate chips
Gluten Free Oat Flour
baking powder

That’s it!

How to Make SunButter Chocolate Chip Cookies

Start by preparing the flax egg.

Add the ground flaxseed and filtered water to a large mixing bowl, stir, and let it sit for a few minutes until it thickens and gels.

Next, whisk in the coconut sugar, almond milk, and SunButter until smooth and fully combined.

Stir in the almond flour, oat flour, and baking powder until a sticky cookie dough forms, then fold in the chocolate chips.

Cover the bowl and refrigerate for about 30 minutes to help the cookies hold their shape while baking.

While the dough chills, preheat your oven to 375°F and line a baking sheet with parchment paper.

Scoop heaping tablespoon-sized amounts of dough onto the baking sheet and gently flatten each ball into a small disc with your palm or the bottom of a glass.

You can add a few extra chocolate chips on top if desired.

Since these cookies don’t spread much, you don’t need a lot of space between them.

This recipe makes about 12–15 cookies.

Bake the cookies for 13–15 minutes, or until the edges and bottoms are golden and lightly crisp.

The centers will look soft when you first take them out, but they firm up as they cool.

Let the cookies cool for 5–10 minutes before serving to enjoy the perfect texture.

Organic SunButter

One of the stars of this recipe is Organic SunButter.

Its rich, roasted sunflower seed flavor adds a subtle, nutty depth that perfectly complements the sweetness of coconut sugar and the melty dark chocolate.

Using organic SunButter keeps the cookies peanut- and tree-nut-free, making them school-safe for holiday cookie exchanges.

The addition of SunButter also provides a creamy, slightly indulgent texture that helps bind the dough together.

In these cookies, SunButter creates a tender, chewy bite that’s perfect paired with chocolate chips.

These cookies have a natural roasted flavor that makes each cookie feel like a little treat worth savoring!

Swaps and Substitutions

For the softest, chewiest cookies, use super-fine almond flour and don’t skip the chilling step, which helps the dough hold its shape.

If the dough feels extra sticky, lightly oiling your hands can make shaping easier.

Keep in mind that the cookies firm up as they cool, so avoid over-baking.

If you need to make substitutions, almond milk can be replaced with oat, soy, or coconut milk.

You can reduce the coconut sugar slightly if you prefer a less-sweet cookie.

Feel free to add shredded coconut, cacao nibs, or extra chopped dairy-free chocolate to mix things up.

The recipe is already oil-free aside from the natural fat in SunButter, keeping it wholesome and simple!

How to Serve SunButter Chocolate Chip Cookies

Store leftover cookies in an airtight container in the refrigerator for up to 1 week, or freeze in a sealed container for up to 2 months.

Thaw at room temperature or warm gently before serving for that fresh-baked feel.

These SunButter Chocolate Chip Cookies are a simple, allergy-friendly twist on a classic favorite.

They’re perfect for enjoying with a cup of tea, packing in lunchboxes, or sharing with friends.

Soft, chewy, and chocolatey, they might just become your go-to cookie recipe.

Enjoy!

More Vegan Holiday Cookies

I Want to Hear From You

If you make this SunButter Chocolate Chip Cookies recipe, let me know!

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.

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XO Lauren