Gluten Free Sunbutter Chocolate Chip Cookies

A stack of sunbutter chocolate chip cookies on a baking sheet.

Gluten Free Sunbutter Chocolate Chip Cookies

Our Sunbutter chocolate chip cookies are a delicious peanut free alternative to peanut butter cookies and taste amazing! These are soft and chewy, with options for making these crunchy if you prefer. Our cookies are gluten free, dairy free, and vegan.

Gluten free, vegan, peanut free, tree nut free; top 8 free when made with the recommended ingredients

Course Cookies, Desserts

Cuisine American

Keyword gluten free sunbutter cookies, sunbutter chocolate chip cookies

Prep Time 10

Cook Time 11

cooling time 5

Total Time 26

Servings cookies

Calories 84kcal

Author Sarah Jane Parker

Ingredients

⅓ cup dairy free/vegan butter, softened (we like the avocado oil or olive oil Country Crock Plant Butter sticks)
⅓ cup creamy Sunbutter
½ cup unbleached cane sugar
½ cup packed brown sugar
1 teaspoon vanilla extract
¼ teaspoon baking soda
1 cup King Arthur gluten free all-purpose baking mix
¾ cup Authentic Foods superfine sorghum flour
¼ cup rice milk or other dairy free milk
½ cup allergy friendly chocolate chips (we use Nestle Simply Delicious semi-sweet chips)

Instructions

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
In a large bowl, cream together the dairy free butter, creamy Sunbutter, sugar, brown sugar, vanilla, and baking soda until mixed well.
Add the all purpose gluten free baking mix to the butter sugar mixture and mix.
Add the sorghum flour and the dairy free milk and mix again.
Add the chocolate chips to the cookie dough and mix again until evenly distributed, you might have to mix in the chocolate chips by hand.
Scoop out cookie dough and roll into 1 inch balls and place them on the prepared baking sheet about 2 to 3 inches apart.
Bake for 11-12 minutes for cookies that are chewy in the middle, or bake for 13 minutes for cookies that are more crispy/crunchy.
Allow to cool on the pan for about 5 to 10 minutes before removing to a wire rack to cool completely.
Store in an airtight container at room temperature for up to 7 days (if they last that long!). These cookies freeze well once baked, I haven't tested out freezing the unbaked cookie dough yet.

Video

Notes

For crispier chocolate chip cookies: swap the 1 cup of gluten free all purpose baking mix + 3/4 cup fine sorghum flour (or fine brown rice flour) for 1 1/2 cups + 1 tablespoon of gluten free all purpose baking mix and bake for 12-13 minutes.

*Gluten free all purpose baking mix is a bit different than gluten free all purpose flour. The King Arthur Flour baking all purpose baking mix I use already has xanthan gum and baking powder in it, some gluten free flours do not have those in them, so make sure to read the label on the flour you choose. Xanthan gum is important for this recipe to hold together since it doesn't have eggs.

Nutrition