Summer Sunbutter Cookies

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by Viktoriya Zabigaylo






Makes: 8 cookies (3 inches in diameter)

Dry Ingredients:

  • ½ cup ground oatmeal
  • ½ cup oatmeal (not instant or quick-cooking)
  • ¼ cup coconut flour
  • 1/3 cup shredded Cookies_3coconut
  • 1 tsp cinnamon
  • Pinch salt
  • ½ tsp baking powder
  • ½ tsp xanthan gum

Wet Ingredients:

  • 1 roasted banana
  • 2 tbsp sunflower butter (or almond or peanut butter)
  • 4 tbsp coconut sugar
  • 5 tbsp agave nectar (or honey)
  • 1 tsp vanilla
  • 1 flax egg (1 tsp ground chia and flax 13382287_10153675183923424_142643709_nseeds + 3 tbsp water)
  • 1 tbsp Earth Balance Soy-free Spread
  • 1 tbsp dairy-free milk of choice

Additions (optional):

  • Sunflower seeds
  • Pumpkin seeds
  • Dark chocolate chips
  • Dried cranberries
  • Raisins


  1. Sift together the dry ingredients.
  2. Roast a ripe banana in the oven or toaster oven for 5 mins @ 325⁰F.
  3. Prepare the flax egg (1 tsp ground chia and flax seeds + 3 tbsp water) in a small glass and allow it to sit for at least 5 mins until the mixture becomes gel-like.
  4. Once the banana is ready, add to a separate mixing bowl and mix together with the flax egg and the remaining wet ingredients. Use a hand mixer (or Magic Bullet) to blend the mixture until smooth.
  5. Combine the wet and dry ingredients, and mix with a fork. Sift together any optional additions in desired amount.
  6. Line a baking pan with parchment paper (lightly oiled with coconut oil).
  7. Use a heaping tablespoon of the mixture to form each cookie, about 2.5-3 inches in diameter.
  8. Place into the oven and bake @ 375⁰F for 15-16 mins, until edges are brown.

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