These chewy chocolate sunbutter crinkle cookies are so delicious! Crispy outside, chewy inside, and rolled in sugar, this is the perfect fall cookie recipe.
Are you getting excited about baking fall and holiday treats?
I know for some people, the cooler weather and holidays bring on some anxiety. The holidays can be stressful for all of us, but if you also have food allergies to deal with, that can really add on some extra stress.
I hate being stressed out, but I love baking. So whenever I develop a new recipe, I try to keep it as stress free as possible for you! You deserve to enjoy baking and eating desserts that are allergy friendly.
These chocolate sunbutter crinkle cookies are so good, and I think you’ll be surprised at how easy they are to make! No mixer, no weird ingredients, no fussing.
Just chewy, perfect, crinkle cookies. And they’re allergy friendly! No gluten, dairy, nuts, or any of the top allergens.
Ingredient Notes
- Sunbutter – Sunbutter gives these cookies a wonderful flavor that’s similar to peanut butter cookies.
- Cocoa Powder – I always use Hershey’s cocoa powder, but if you have a different brand you prefer, you can use that instead.
- Sugar – Organic cane sugar from Wholesome Sweeteners is vegan. You could also use light brown sugar or coconut sugar if you like.
Step by Step Instructions
- Simply mix a flax seed egg replacer, creamy sunbutter, cocoa powder, sugar, baking soda, and salt in a bowl.
- Roll the dough into balls, and roll those in some sugar.
- Bake at 350 degrees F for 10-12 minutes.
Storage/Freezing
Store leftover cookies in an airtight container. They should stay fresh for about 5 days.
You can freeze these – store in a freezer bag for up to 3 months.
FAQs
Sometimes that can happen if the acid in sunbutter reacts with the baking soda. Read more about that here. The amount of baking soda in this recipe is low enough that you shouldn’t have that problem. If you ever do encounter sunbutter baked goods that turned green, don’t worry! They may look odd, but they are perfectly safe to eat.
Yes, this recipe should work well with a different seed butter like Wowbutter or a pumpkin seed butter.
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Recipe
Chocolate Sunbutter Crinkle Cookies (Gluten Free, Vegan).
Ingredients
- 1 Tablespoon golden ground flax seed
- 3 Tablespoons water
- ¾ cup creamy sunbutter
- ¾ cup organic cane sugar
- ⅓ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
For rolling:
- ⅓ cup organic cane sugar
Instructions
- Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper.
- Place the ground flax seed and the water in a small cup and let it sit for about five minutes, until it forms a gel.
- Place the creamy sunbutter and ¾ cup sugar in a bowl and stir with a spoon. Add the flax egg replacer, cocoa powder, baking soda, and salt, and stir well. The dough will be quite thick.
- Place the ⅓ cup sugar in a bowl. Roll the dough into one inch balls, and roll each ball in the sugar to coat.
- Place the cookie dough balls on the cookie sheet. Bake at 350 degrees F for 10-12 minutes.
- Allow to cool on the cookie sheet, then enjoy!
Notes
Nutrition
Kathleen
I have n flaxseed oil. Do I need to use that?
Lorka
Can I use coconut sugar instead of cane?
Katie
Delicious recipe!