Sun Butter Oatmeal Cookies

The biggest question I am always asked in regards to cooking and especially baking gluten-free is “what is the best flour?” I’ll be honest – I’m especially partial to Bob’s Red Mill products. I love the fact that the separate their gluten-free products from their gluten containing products in a completely different mill! I have become very dependent on their quality and consistency.  They are the only brand I use in the bakery to make my own blends.

However, many of you don’t want to create a custom flour blend from scratch. Trust me, I get it – it’s a LOT of work. Plus, I use multiple blends for different products. I don’t use the same blend for cookies, cakes or brownies that I use for breads or rolls. In efforts to provide a better answer to those who want to know, I’ve been testing a few recipes with gluten-free flour blends that are easily available.

My hands down favorite is Bob’s Red Mill GF 1:1 All-purpose flour – in the BLUE bag! It can generally be used as a 1:1 replacement for flour in most recipes. SO today, I wanted to share an easy and tasty recipe using this blend.

Print Recipe
Sun Butter Oatmeal Cookies
These Sun Butter Oatmeal Cookies are perfect for those with peanut allergies or nut allergies. However, if that isn't an issue for you, just use peanut butter, almond butter or cashew butter (I think that would be amazing!)
Prep Time 10 minutes
Cook Time 10 minutes
Passive Time 1 hour
Servings
cookies
Ingredients
Prep Time 10 minutes
Cook Time 10 minutes
Passive Time 1 hour
Servings
cookies
Ingredients
Instructions
  1. In a mixing bowl, cream together butter (or palm shortening) and sugars until slightly whipped. Add in sunflower seed butter and vanilla and mix until smooth. Mix in eggs. Add in flour, salt, baking soda and oats. Mix until just blended. Refrigerate dough for 1-2 hours (or overnight). Preheat oven to 350F. Using a cookie scoop, scoop dough onto a baking sheet lined with parchment paper or a silicone mat, about 2 inches apart. Bake for 10-12 minutes or until edges are slightly brown. Remove from oven and let cool about 5 minutes. Move cookies to wire rack and let cool completely. Store cookies in a sealed container. Can also be frozen!
Recipe Notes

Note: if you do use sunflower seed butter, don't be alarmed if the cookies are green on the inside. There's a chemical reaction that occurs between sunflower seed butter and baking soda causing a green color. It doesn't change the taste but makes for an interesting discovery. Kids love it 😉

Share this Recipe

Leave a Reply

Your email address will not be published. Required fields are marked *