Sunbutter Cookies
If you love peanut butter cookies, you're REALLY going to love these Sunbutter Cookies! Made with toasted oats and sunflower seed butter, these cookies are perfectly moist and packed with sweet nutty flavor.
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Makes: 2 dozen cookies
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Ingredients
- 1 cup + 4 Tbsp unsalted butter room temperature, divided
- 1 cup old-fashioned oats
- 2 ¼ cup all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¾ cup packed light brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1 cup unsweetened sunflower seed butter
- 1 teaspoon vanilla
- Sprinkles optional
Instructions
- Preheat oven to 350 degrees and line two baking sheets with parchment paper.
- In a small saucepan over medium heat, melt 4 tablespoon of butter. When it’s melted, pour in oats and stir for about 5-7 minutes, until browned and toasted. Pour oats into an even layer on the parchment paper. Set aside to cool.
- In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
- In the bowl of a mixer with paddle attachment or in a large bowl with a hand mixer, combine remaining 1 cup (2 sticks) of butter, brown sugar, and granulated sugar. Beat until mixture is light and fluffy, 3-4 minutes.
- Mix in eggs one at a time. Add sunflower seed butter and vanilla and continue mixing until well-combined.
- Add flour mixture to beat and mix until just combined, taking care not to over-mix.
- Fold oats into the batter.
- Scoop about 3 tablespoon cookie dough (I use a #20 cookie scoop) onto prepared cookie sheets, about an inch apart. Top cookie dough with sprinkles, if desired.
- Bake for 12-14 minutes, until cookies are just turning golden around edges. Let cool in pan for a couple minutes before moving to wire racks to cool completely.
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