If you’re looking for a cookie recipe that is sure to please just about everyone, these Paleo and vegan Sunbutter cookies are it. In particular, this recipe is free of most of the common allergens, including gluten, grains, eggs, nuts, and dairy. It’s also free of coconut and refined sugar. If you’re wondering what the heck is left, don’t worry: it still totally delivers on taste and texture!

I’ve become a big fan of sunflower seed butter lately because it’s a tasty replacement for both peanut butter and almond butter. I cut out peanut butter years ago, and eventually had to cut out almond butter too because it tends to trigger my eczema. Sunflower seed butter has become my go-to now. I especially like to pair it my Fuji apples…yum!

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I personally love the Sunbutter brand, but any unsweetened (preferably organic) sunflower seed butter will do for this recipe. These Sunbutter cookies are reminiscent of classic peanut butter cookies, all while being both Paleo and vegan.

So what are we waiting for? On to this easy recipe for Paleo and vegan-friendly Sunbutter cookies!

Sunbutter Cookies (Paleo + vegan)

(gluten-free, grain-free, nut-free, dairy-free, egg-free, coconut-free, refined sugar-free)

Ingredients

½ cup Otto’s cassava flour
¼ tsp baking soda
¼ tsp mineral sea salt
½ cup real maple syrup or raw honey (use maple syrup for vegan option)
1 tsp pure vanilla extract
¼ cup filtered water
1 cup sunflower seed butter (unsweetened)

Instructions

Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
In a large bowl, mix cassava flour, baking soda, and salt thoroughly.
Add maple syrup (or honey), vanilla extract, and water to dry mix. Mix well.
Fold in sunflower seed butter and mix batter thoroughly.
Scoop batter onto lined baking sheets about two inches apart. I use this scoop, which holds 1½ Tbsp per scoop. This will produce 1½ dozen cookies.
These cookies don’t tend to flatten or spread much while baking. So if flatter cookies are desired, use the back of a spoon to press gently on top of each scoop of batter, or use a fork to imprint a criss-cross mark on each one.
Bake at 350 degrees for approximately 12 minutes, depending on the strength of your oven.
Remove and let cool. Enjoy!
Store leftovers in an airtight container in the refrigerator.