Vegan SunButter Cookies are Ready for Nut-Free Gifts and Swaps


It’s cookie season, and we want to make sure everyone can indulge, even kids in nut-free school zones. My friend Libby, the blogger behind The Allergic Kid, is an expert cookie baker. She created the award-winning recipe for the big FARE / Divvies cookie contest last year. Her Choco-lot Brownie Cookie actually made it to market! And she has a fabulous peanut-free recipe for Vegan SunButter Cookies (aka Sunblossom Cookies) to share with us today!

This is an egg-, dairy-, tree nut-, and peanut-free version of a classic peanut butter criss-cross cookie that I developed for my son with multiple food allergies. For that peanutty taste, I used Sunbutter to substitute for the peanut butter. Bananas turned out to be a fantastic substitute for the egg, and let me take down the fat a notch. The chocolate chip version doesn’t look like the original since the cookies aren’t flattened with the criss-cross style, but they are just to die for.

Vegan SunButter Cookies Recipe (aka SunBlossom Cookies) - dairy-free, egg-free, nut-free and soy-free too.

Special Diet Notes: SunButter Cookies

By ingredients, this recipe is dairy-free / non-dairy, egg-free, nut-free, peanut-free, soy-free, vegan, and vegetarian.

For gluten-free vegan sunbutter cookies, you can try substituting your favorite gluten-free flour blend for the flour, but we haven’t tested it yet.

Vegan SunButter Cookies (aka SunBlossom Cookies)
Prep time
Cook time
Total time
Sunflower seed butter has a peanutty flavor when baked into cookies, but it's a safe option for peanut- and tree nut-free needs.
Recipe type: Dessert
Cuisine: American
Serves: 30 to 36 cookies
  • ½ cup sunflower seed butter
  • ½ cup sugar, plus additional for rolling
  • ½ cup packed brown sugar
  • ¼ cup dairy-free buttery spread or sticks
  • 1 perfectly ripe banana
  • 1 teaspoon vanilla extract
  • ½ teaspoon lemon juice
  • 1½ cups all-purpose flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup allergen-free chocolate chips (optional)
  1. Preheat your oven to 350°F and line cookie sheets with parchment paper.
  2. In a mixing bowl, cream the sunflower seed butter, sugars, and dairy-free butter with a mixer until smooth. Add the banana, vanilla, and lemon juice and beat until completely incorporated and no chunks of banana remain.
  3. In a medium bowl, whisk together the flour, baking soda, and salt.
  4. With your mixer on low, gradually add the wet ingredients. Mix until incorporated. Fold in the chocolate chips (if using).
  5. Place some sugar on a plate. Drop balls of dough (about 2 tablespoons each) into the sugar and gently roll until covered.
  6. Place the sugar-coated dough balls onto your prepared baking sheets. If you did not add chocolate chips, press the dough balls down twice with a fork to create a criss-cross pattern on top.
  7. Bake the cookies for 10 to 12 minutes, or until lightly browned. Let the cookies sit on the cookie sheets for about 10 minutes to firm up, and then transfer them to a cooling rack.

More Peanut-Free, Nut-Free Vegan Cookie Recipes

Sweet Potato Cookies

Vegan Sweet Potato Cookies Recipe adapted from the Maple Spice Pumpkin Cookies Recipe in Go Dairy Free, The Guide and Cookbook

Glazed Lemon Cookies

Glazed Lemon Cookies Recipe - dairy-free, delicious, family-friendly cookies for the holidays and beyond.

Imperfect Mommy Chocolate Chip Cookies

Imperfect Mommy Original Vegan Chocolate Chip Cookies Recipe (dairy-free, egg-free and nut-free!)

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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