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sunbutter blossom cookies

Sunbutter Blossoms

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Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 24



  • 1 tbsp flax meal
  • 3 tbsp water
  • ½ cup Soy-Free Earth Balance, softened
  • cup coconut sugar or granulated sugar
  • cup brown sugar
  • 1 cup creamy sunbutter
  • 1 tsp vanilla extract
  • cups Bob's Red Mill 1 to 1 Gluten-Free Baking Flour
  • ½ tsp baking soda
  • ½ tsp salt
  • 2 tbsp oat milk (make sure it's gluten-free; I use Oatly)
  • 24 dark chocolate discs (make sure they're dairy and soy-free. I bought the ones pictured at Whole Foods)


  • Preheat oven to 350 degrees.
  • In a small bowl, mix the flax meal with the water and set aside.
  • Line two cookie sheets with parchment paper (I like to use pre-cut cookie sheets).
  • In a large bowl, cream together softened Earth Balance, sugar and brown sugar.
  • Add Sunbutter and flax/water mixture, then stir to combine.
  • Add gluten-free flour, baking soda and salt and mix until a smooth dough forms.
  • Roll the dough into 24 round balls (about golf ball-sized) and place 12 on each cookie sheet.
  • Place one cookie sheet on the middle rack for 8-10 minutes, until the cookies are puffy and golden brown on the bottom.
  • Immediately press one dark chocolate disc into the middle of each cookie. The cookies will crack a bit around the edges, just like grandma’s.
  • Sprinkle the hot cookies with a little sea salt or Steel City Salt Co. Espresso Sea Salt if you have it on hand.
  • Repeat the process with the other pan.
  • Allow cookies to cool for at least 10 minutes before transferring to a wire cooling rack.
  • Store in a sealed container or bag for up to one week – these cookies also freeze very nicely.