Gluten Free Sunbutter Chocolate Chunk Cookies Recipe
Updated Aug 13, 2026, Published Jul 16, 2013
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When a very active 6-year-old with a peanut allergy and a wicked sweet tooth comes calling, it is a really good idea to have some cookies on hand. If one wishes to remain said 6-year-old’s favorite aunt, this is important.
I have no qualms about bribing kids with cookies – especially when it helps maintain my status of favorite aunt. And most especially when the cookies are gluten free, dairy free and, refined sugar free. I am all for 6-year-olds being active, just not too crazy about it when active turns into hyperactive. And when that hyperactivity is followed by a sugar crash.
Everyone loved these simple cookies; they were easy to make and even easier to eat! We started with organic unsweetened Sunbutter. Then we mixed in some honey, coconut flour and an egg. Next, we stirred in some dark chocolate chunks. Finally, we rolled the whole thing in coconut sugar – yum!
I am really happy that I found a way to be a really cool aunt who makes awesome cookies. At the same time, I am a responsible sister who doesn’t ply the kids with a ton of sugar.
Oh, and P.S. – these Gluten Free Sunbutter Chocolate Chunk Cookies are grain free. As far as I know, they can be considered a Paleo treat (so go ahead and indulge!).
Gluten Free Sunbutter Chocolate Chunk Cookies Recipe
Ingredients
- 1 cup Sunbutter
- 1/4 - ½ cup honey, depending on how sweet you want the cookies
- 1 large egg, lightly beaten
- ½ teaspoon lemon juice
- 1 tablespoon pure vanilla extract
- ½ teaspoon baking soda
- 2 tablespoons coconut flour
- 3 ounces dark chocolate, cut into chunks or dairy free chocolate chips
- 2/3 cup coconut sugar
Instructions
- Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper or silicon baking mats.
- In a large bowl combine the Sunbutter, honey, egg, lemon juice, vanilla, baking soda, and coconut flour. Mix well with a wooden spoon. Stir in the chocolate chunks.
- Pour the coconut sugar into a small bowl. Roll tablespoonful of the dough into balls (a small ice cream scoop works well for this) then roll in the sugar and place on the prepared baking sheets. The dough is very soft. Flatten the cookies with the tines of a fork.
- Bake for 18 – 20 minutes or until firm and dark brown. Let cool on the pan for 5 minutes then remove to a wire rack to finish cooling.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Would this be okay to eat for someone with both diebetes and gluten intolerence?
Maija,
I’m not a doctor or nutritionist, I’m not the right preson to ask about the diabetes part but it’s definetly ok with a gluten intolerance.
xo,Carol