Best Ever Skinny Sun Butter Cookies
Has enough time went by from the holidays to start incorporating a few sweet treats here and there? I sure hope so because you guys are going to love these lighter buttery cookies. They truly are the best ever skinny sun butter cookies!
Don’t worry if you’re trying to be all good and everything- watching what you eat, keeping the calories down and increasing your veggie intake. We all get a cookie craving now and then and these skinny sun butter cookies are the cookie for you. At only 73 calories per cookie and good-for-you ingredients, there’s no shame in popping a couple of these little gems. They work well as a pre-workout snack or a little after dinner dessert!
If you don’t have sun butter hanging around in the pantry, any nut or seed butter will work fine and be equally delicious. I’m just such a fan of a good sun butter and that’s what I had on-hand. Plus, these work so well for those of you with peanut or nut allergies. I know there are also some classrooms and/or schools that are peanut free due to allergies, but sun butter cookies would totally be allowed. Your kiddos will thank you… mine did!
Best Ever Sun Butter Cookies
- 1/4 cup creamy sun butter, can use natural and can use other nut/seed butters too
- 2 tablespoons unsalted butter, room temperature (can use Earth Balance)
- 1/2 cup brown or coconut sugar
- 1 egg
- 1 teaspoon pure vanilla extract
- 3/4 cup whole wheat pastry flour, spelt or all-purpose flour (spoon in cup)
- 1/2 teaspoon baking powder
- 2 tablespoons granulated sugar for coating
- Preheat oven to 350 degrees F. and prepare 2 baking sheets with parchment paper, Silpat mat or cooking spray.
- Use an electric mixer to cream sun butter and butter in a mixing bowl until smooth. Add brown (or coconut) sugar; beat until combined. Add egg and vanilla, and continue beating until creamy.
- Fluff or sift flour and then spoon into measure cup. If you use your measuring cup to scoop out flour, you will end up with too much flour.
- Add flour and baking powder to mixing bowl and beat on low speed until combined.
- Place granulated sugar in a shallow bowl. Roll small spoonfuls of cookie dough into balls, rolling each ball between your hands. Roll balls in sugar to coat them completely.
- Place cookie balls 2 inches apart on a prepared baking sheet. Bake until cookies begin to puff up slightly, 11-12 minutes, until cookies just brown around the edges and crackle on top. Remove from oven and let the cookies cool at least 10 minutes on baking sheet before transferring cookies to rack to cool completely.
Did you make this recipe?
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Something to think about…
Have you ever tried sunflower seed butter? People rave about Trader Joe’s brand, but I love this sun butter.
I saw these on your instagram earlier today and I’ve been craving it now! 🙂
I’ve been craving them too! I had actually made them way back around Christmas time, but I’m just getting a chance to post them now. Hope you get a chance to give them a try!
These look so good, Kim! And I love that you used Sunbutter in them. I’ve only baked with sunflower seed butter once, and it made my muffins turn green. Something about the chlorophyll in the seeds reacting with something in the baking powder. Totally safe… just a little strange 😆
I’ve heard of that… I was thinking it was baking soda and that’s why I went with baking powder. Guess I got lucky! 🙂
Holy smokes, these look so fluffy and dreamy! I am so wishing I had an oven in college to make these.
These look so good! Love that they’re nut free too. 🙂 I buy Sunbutter too but I’ve tried TJs before and really liked it – it’s just that we don’t have TJs in Canada!
I love sun butter so much… I really need to give TJs a try.
Thanks for the nut free recipe. The kids start school next week and they have a strict nut freepolicy. these will be perfect!
Oh, yay! Glad I could help. My kids loved these, so hopefully yours will too. 🙂