Ultimate SunButter Cookies [Top 8 Free + Gluten Free]

My daughter and I are always in the kitchen together baking. She is just like her Mama, in that when we get a craving for something sweet, we start creating. It was during an evening when she and I wanted a little “something extra” after dinner we decided to bake up some delicious cookies. Not just any cookies – Ultimate SunButter Cookies.

Why are the ultimate? Because they not only use SunButter Natural Crunch but chopped up Free2B SunCups, which are filled with more delicious SunButter, as well. Imagine your favorite oatmeal chocolate chip cookie, but add in some SunButter and even more chocolate. Yes, you have a winner!

I think I’m going to convince Little Miss to set these cookies out for Santa this year. (*wink wink*)

Ultimate SunButter Cookies
(Top 8 & Gluten Free)

Ingredients:
3/4 Cup of softened (not melted) DF butter – we used Earth Balance
3/4 Cup of white sugar
1/2 Cup of brown sugar
1/2 Cup of SunButter Natural Crunch – you can use other varieties, as well, but I promise you’ll love the added crunch of the seeds so try it!
1 flax egg (1 TB of flax meal + 3 TB warm water, stir & set until gel-like consistency)
1/4 Cup of DF milk
1/8 Cup unsweetened applesauce
1 teaspoon of vanilla
1 3/4 Cup of GF all-purpose flour
1 tsp of baking soda
1 tsp of cinnamon
1/2 tsp of salt
1 cup of GF old fashion oats
6 SunCups, roughly chopped – We used the Dark Chocolate variety
1/2 Cup of mini chocolate chips – We used Enjoy Life Foods brand

Directions:
1. Preheat oven to 350 degrees. Line baking sheet(s) with parchment paper and set aside.
2. In a food processor or stand mixer with the mixing blade attachment, cream together the DF butter, white sugar, and brown sugar.
3. Add in the SunButter and mix again.
4. Add in the flax egg, DF milk, applesauce, and vanilla. Mix until fully blended.
5. In a separate large mixing bowl, stir together the GF flour, baking soda, cinnamon, and salt.
6. Add to the processor or stand mixer cookie batter and mix until fully combined.
(Note: If you have a small stand mixer or food processor, you may want to transfer cookie batter to a larger mixing bowl to stir in the next steps by hand.)
7. Pour in the GF oats and mix by hand.
8. Add the chopped SunCups and chocolate chips and mix by hand, again.
9. Start forming dough into 1-1.5” size balls by rolling it in your hands.
(Note: If dough is too crumbly to roll, try stirring in more DF milk but no more than 2 TB at a time.)
10. Cookies do not have much spread, so just make sure they’re not touching when placing on the baking sheet.
11. Bake for approximately 10-12 minutes. Cookies will still be soft to touch, but you’ll want to let them sit on the pan for 4-5 minutes before transferring to a cooling rack.
12. Repeat until dough is gone.

Yields: Approximately 3.5 Dozen Cookies

Keeley McGuire is the mother to Little Miss, her sous chef, and author of www.keeleymcguire.com. Together, they have fun in the kitchen baking, creating, and eating yummy allergy-friendly & gluten free recipes.