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 holiday treats 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.
The ingredient list for these cookies is very simple, and good news – these don’t even require any gluten free flour. I know that some of you aren’t comfortable with using different gluten free flour blends. These cookies are gluten free and grain free, and really couldn’t be any easier to make.
How do you make chocolate sunbutter crinkle cookies?
- 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 for 10-12 minutes.
Can I freeze these cookies?
I haven’t tried that, but I think you could freeze them if you like. Just make sure you store them in a freezer bag with all the air removed.
Does sunbutter turn green in baked goods?
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.
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Chocolate Sunbutter Crinkle Cookies.
These chocolate subutter crinkle cookies are so delicious! This is the perfect gluten free and nut free holiday cookie recipe.
- 1/3 cup organic cane sugar
Preheat the oven to 350 degrees. 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 3/4 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 1/3 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 for 10-12 minutes.
Allow to cool on the cookie sheet, then enjoy!
Nutrition facts are for one cookie.
Store leftover cookies in an airtight container. They should stay fresh for about 4-5 days.