Gluten Free Sunbutter Fall Cookies.jpg

Gluten Free Fall Cookies Recipe

Warning: bragging alert! Ok everyone … I have to say that I am pretty impressed with myself. I’m not going to lie, I completely mean to toot my own horn when I say this! I discovered a simple way to make a SunButter-based cookie dough that can be rolled out and cut into shapes. Usually people make sugar cookies and other types to be rolled out, but this is the first time I’ve attempted (and succeeded!) in applying this concept to a SunButter cookie. May I present to you, my Gluten Free Fall Cookies recipe.

This recipe is delicious, pretty simple, and absolutely perfect for fall. I cut mine into fall leaf shapes but you could use any kind of cookie cutter you’d like. Make these into Halloween cookies or save the recipe for Thanksgiving and cut them into turkey shapes, or even Christmas shapes!

The base of this is similar to a sugar cookie (sugar, butter, flour) but also has a nutty flavor thanks to SunButter (a nut-free sunflower seed butter which makes a great peanut butter alternative).

After making these, you’ll officially be in the fall spirit and will hopefully be just as excited about a rollable SunButter cookie dough as I am! (The possibilities are endless.)

Gluten-Free Sunbutter Fall Cookies Recipe


3.82 from 11 votes
Gluten Free Sunbutter Fall Cookies.jpg
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Gluten Free Fall Cookies Recipe

Prep Time15 mins
Cook Time12 mins
Total Time27 mins
Course: Dessert
Cuisine: American
Servings: 24 Cookies
Calories: 271kcal
Author: Gluten Free & More


  • 1 cup Creamy SunButter
  • 1 cup unsalted butter at room temperature
  • 1 cup sugar
  • 1 cup light brown sugar
  • 2 large eggs
  • 1 tablespoon pure vanilla extract
  • ¾ teaspoon kosher or fine sea salt
  • 4 cups all-purpose gluten free flour blend
  • Chocolate cookie decorating icing


  • In the bowl of a stand mixer, preferably fitted with a paddle attachment, combine the SunButter, butter, and both sugars. Mix on low until everything is incorporated.
  • Add the eggs, vanilla, and salt, and mix on low until just combined. Add the flour and mix until the batter starts to form on the paddle or beaters.
  • Divide dough into two equal portions. Roll each portion to a thickness of about ¼ inch between two pieces of parchment paper. Keep the dough between the parchment and stack on a baking sheet. Refrigerate the dough for 1 hour before cutting.
  • Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper or silicone baking mats.
  • Cut the dough with leaf (or any!) shaped cookie cutters and place on the prepared baking sheets.
  • Bake for 8-12 minutes or until set and golden. Let cool completely.
  • Decorate with chocolate cookie decorating icing, as desired.


Nutrition Facts
Gluten Free Fall Cookies Recipe
Amount Per Serving
Calories 271 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 5g25%
Cholesterol 33mg11%
Sodium 81mg3%
Potassium 27mg1%
Carbohydrates 34g11%
Fiber 2g8%
Sugar 17g19%
Protein 4g8%
Vitamin A 260IU5%
Vitamin C 0.3mg0%
Calcium 38mg4%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.

The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers’ samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.

Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Chocolate Fall Sugar Cookies SunButter
  1. Linda Marshall
    October 15, 2018

    Can you use almond butter or peanut butter?

    1. Gluten Free & More
      October 15, 2018

      Hi Linda,

      Peanut butter or almond butter would work, just make sure you use a type that is more of a creamy, thick consistency rather than an oily or chunky consistency.


  2. Emily
    October 6, 2019

    Is there an egg free version?

    1. Gluten Free & More
      October 10, 2019

      Hi Emily,

      I haven’t tried making these in an egg-free version, but you could try using a flax egg or an egg replacer and see how it goes. If you do this, I’d suggest cutting the recipe in half so that you don’t waste too many ingredients (just in case it doesn’t work, but I suspect it will). If you try it, let us know how it goes!

  3. Madalene Rhyandn
    November 15, 2019

    Hi Emily,
    These sound yummy!!
    To make Egg free:
    My experience tells me to reduce the butter by 1/4 or 1/2 if using a flax meal egg, as there is a lot of oil in this recipe, and the flax could make them gummy. You could also try mixing 1 tablespoon of cornstarch with a little cold water as a binder. Have you tried JUST EGG ? Brilliant stuff! Carol’s advice about making a small batch is good. I would often make 1/4 of a recipe to perfect an egg replacer when I worked in Gluten Free & More’s test kitchen. Good luck!
    Madalene Rhyand

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