These paleo “peanut butter” cookies use sunflower seed butter and have a crisp edge and chewy center! With a vegan option. Includes a video.
I know. Peanuts aren’t paleo. These cookies don’t actually use peanut butter but they taste similar to peanut butter cookies! As close as you’re going to get without any actual peanut butter.
I used unsweetened sunflower seed butter, which is a fantastic sub for peanut butter. I used it in this healthy peanut butter and jelly fudge and this chocolate peanut butter fudge for the paleo version (both are vegan) and the sunflower seed version is really just as delicious as the peanut butter one.
You’re probably not going to fool your kids into thinking these are made with peanut butter, though. Thought I should give you that warning. 🙂
SunButter FAQ that a splash of lemon juice helps. So that’s what I’ve done! So far, no green cookies. 🙂
paleo chocolate chip cookies into these paleo “peanut butter” cookies was to add another tablespoon of coconut flour. Sunflower seed butter is a little runnier than almond butter and you could see it by looking at the dough.
Or is that just my homemade sunflower seed butter? I’ve made different variations of these cookies over 100 times and every time, the sunflower version comes out very wet – at least until you chill the dough very well!
Insulted Baking Sheet, which I featured in this paleo “oatmeal” cookies post. I’ve used this pan a lot recently and love it!
Until I master a grain-free peanut butter cookie, you can always make my vegan chickpea cookies! They’re like ooey gooey peanut butter cookie dough when eaten straight out of the oven. 😀
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Paleo “Peanut Butter” Cookies (vegan option, grain-free, gluten-free, dairy-free)
- Prep Time:
- Cook Time:
- Ready in:
- Yield: 8 huge bakery-style cookies or 16 regular-sized cookies
- 1 cup (100 grams) blanched almond flour
- 5 tablespoons (40 grams) coconut flour, sifted if lumpy
- 1 teaspoon baking soda
- 3/8 teaspoon salt (or 1/4 teaspoon if using salted sunflower seed butter)
- 6 tablespoons (84 grams) coconut oil or unsalted butter, room temperature (if your coconut oil is a little soft, put it in the fridge for about 10-20 minutes or until firmer, like softened butter. If you use very soft coconut oil, the dough will be greasy and the chocolate chips will be hard to incorporate.)
- 3/4 cup (150 grams) coconut sugar
- 6 tablespoons (98 grams) salted natural sunflower seed butter (the kind with just sunflower seeds in it and no added fat / sugar), room temperature
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon lemon juice, if desired, to prevent cookies from possibly turning green
- 1 large egg (50 grams, out of shell), room temperature or 1 chia egg for vegan
- 1 1/4 cups (213 grams) semi-sweet chocolate chips, divided (use dairy-free / vegan / paleo chocolate), if desired)
- In a medium mixing bowl, stir together the almond flour, coconut flour, baking soda and salt. Set aside.
- In a large mixing bowl with an electric hand mixer or using a stand mixer, beat together the fat, sunflower seed butter and sugar for about 1 minute.
- Beat in the vanilla and egg or chia egg on low and mix until well incorporated. Stir in the lemon juice and then the flour mixture until well combined. Then stir in 1 cup (170 grams) chocolate chips. Wrap the dough in plastic wrap (I form a flat disc so it chills quicker) and chill for about 4 hours or until firm. If you’re in a hurry, press into a very flat disc or two and freeze for about 30 minutes.
- Preheat the oven to 350 °F (175 °C) and line a baking sheet with a piece of parchment paper.
- Roll the dough into 8 (75-gram) balls and place the remaining 1/4 cup (43 grams) of chocolate chips on the top and on the sides of the dough balls. You can also roll them into smaller balls but then you need to adjust the baking time. Place 4″ apart on the prepared baking sheet.
- Bake for 13-17 minutes or until the surface of the center of the cookies no longer appears wet. They’ll be very soft but will continue to cook as they sit on the cookie sheet.
- Let cool completely on the baking sheet. Store in an airtight container for up to 3 days. Don’t be alarmed if there are green spots in the cookies – this could happen (see post for more details).
- For paleo: use coconut oil, and paleo chocolate.
- For dairy-free: use coconut oil and dairy-free chocolate.
- For vegan: use coconut oil, vegan chocolate and a chia egg.
Recipe by Texanerin Baking | www.texanerin.com