Vegan double chocolate sunbutter snack cookies: The perfect energizing treat to enjoy as an afternoon snack or dessert. Sweetened with maple syrup and oil-free. Equally delicious warm, fresh out of the oven, or chilled, they are best served with an ice cold glass of your favourite milk.
Happy Friday! I meant to post this first thing in the morning, but the day once again snuck away on me. As promised in Wednesday’s post, here is another chocolatey treat that is on the healthier side: Vegan Double Chocolate Sunbutter Cookies. (“Sunbutter” just autocorrected to “Sunbather.” Haha. I suppose these would be nice cookies to snack on while sunbathing, too!)
These cookies are a variation on my dad’s favourite cookies, my oatmeal raisin tahini cookies. I simply replaced the egg with a flax egg, tahini with sunflower seed butter, raisins with chocolate chips, and added cocoa. They turned out just as I wanted them to: Soft and chewy all over- almost cake-like- and just sweet enough. What’s more, they are extremely easy to make. Whenever the craving for something chocolatey yet healthy arises, you can make these cookies. (Or my chocolate cake batter smoothie if you need something even quicker. It’s a classic that I was recently reminded of- I must make it again soon!)
the details
These cookies are oil-free, vegan, and sweetened entirely with maple syrup. They take about ten minutes to make and then another ten to twelve minutes to bake. They taste great fresh out of the oven, but I recently discovered that they are also amazing chilled- either straight out of the fridge or freezer!
vegan chocolate sunbutter snack cookies ingredients
To make these cookies, you’ll need ground flax, sunflower seed butter, maple syrup, vanilla extract, non-dairy milk, spelt flour, baking soda, sea salt, cocoa, shredded coconut, and chocolate chips.
how to make them
Preheat the oven to 350 degrees Fahrenheit and line two large cookie sheets with parchment paper.
In a large bowl, whisk together the flax and water. Set it aside to thicken for a couple of minutes. Next, add the sunflower seed butter, maple syrup, vanilla, and milk. Whisk to combine.
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In a medium bowl, stir together the flour, cocoa, baking soda, and salt. Add the dry ingredients to the wet ingredients and stir to combine. Mix in the chocolate chips.
The batter will be on the moist side. If it seems too moist to roll into balls, add a little bit more flour. If it seems dry, add a splash of non-dairy milk.
Because the dough is so moist, wet your hands before rolling the dough into balls. Repeat as necessary to prevent the dough from sticking to your hands. Roll into about 20-24 balls (the size is really up to you) and place on the cookie sheets as you go, leaving some space in between so that each cookie can spread out.
With lightly wet hands, flatten each ball.
Bake for 10-12 minutes and wait a couple of minutes before removing from the cookie sheets and transferring to a wire rack to finish cooling.
notes
- Feel free to swap out the sunflower seed butter for tahini, almond butter, cashew butter, or peanut butter.
- You can make these non-vegan if you prefer by using an egg instead of the flax egg.
- You can use whole wheat flour in place of the spelt flour.
more healthy cookie recipes
- Oil-Free Oatmeal Raisin Cookies (Maple Sweetened)
- Vegan Peanut Butter S’mores Cookies
- Vegan Chocolate Chip, Pecan, and Cranberry Cookies
I hope that you love these vegan double chocolate sunbutter snack cookies! If you make them, let me know how you enjoyed them by leaving a comment and rating below the post. And if you share a photo to Instagram, tag it @upbeet.kitchen and #upbeetkitchen. I love seeing what you’ve made.
Enjoy!
Print
Vegan Chocolate Sunbutter Snack Cookies (Soft and Chewy)
- Total Time: 20 minutes
- Yield: 20-24 cookies 1x
- Diet: Vegan
Ingredients
- 1 tablespoon ground flax + 2.5 tablespoons water (1 flax “egg”)
- 1 cup sunflower seed butter
- ½ cup maple syrup
- 1 teaspoon vanilla extract
- ¼ cup non-dairy milk
- 1 ¼ cups spelt flour
- ¼ cup cocoa
- 1 teaspoon baking soda
- ¼ teaspoon fine sea salt
- ½ cup unsweetened shredded coconut (optional)
- ½ cup semisweet chocolate chips (or more if desired)
Instructions
- Preheat the oven to 350 degrees Fahrenheit and line two large cookie sheets with parchment paper.
- In a large bowl, whisk together the flax and water. Set it aside to thicken for a couple of minutes. Next, add the sunflower seed butter, maple syrup, vanilla, and milk. Whisk to combine.
- In a medium bowl, stir together the flour, cocoa, baking soda, and salt. Add the dry ingredients to the wet ingredients and stir to combine. Mix in the coconut (if using) and the chocolate chips.
- The batter will be on the moist side. If it seems too moist to roll into balls, add a little bit more flour. If it seems dry, add a splash of non-dairy milk.
- Because the dough is so moist, wet your hands before rolling the dough into balls. Repeat as necessary to prevent the dough from sticking to your hands. Roll into about 20-24 balls (the size is really up to you) and place on the cookie sheets as you go, leaving some space in between so that each cookie can spread out.
- With lightly wet hands, flatten each ball.
- Bake for 10-12 minutes and wait a couple of minutes before removing from the cookie sheets and transferring to a wire rack to finish cooling. Store in an airtight container at room temperature for a few days, or in the fridge or freezer for longer term storage.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Snack
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