SunButter Cookies

  • By Amanda Li
  • 22 Apr, 2017

The perfect lunchbox accompaniment for both kids and adults!

Makes 1 dozen cookies

180g Sunflower Seed Butter (I use the No Sugar Added SunButter brand)
¼ cup Organic Cane sugar
3 tbsp Lentil flour*
¼ cup Milk or non-dairy beverage
1 tbsp Pure vanilla extract
2 tsp Baking powder

*Lentil flour can be purchased or you can make your own in a coffee grinder. Just pulse together some yellow or red split lentils until it reaches a powdery consistency.


Step 1

In a large bowl, combine all the ingredients and stir until combined. Place the bowl in the fridge and let it chill for 1 hour.

Step 2

Preheat oven to 350F and line a baking tray with parchment paper. Drop tablespoons of dough onto the baking tray, leaving about 2-cm around each cookie as they do spread. Bake for 15-20 minutes or until just golden on top. Let the cookies rest for 10 minutes before transferring to a cooling rack to completely cool.


Recipe can be doubled or tripled, and any leftovers can be stored in the freezer for up to 3 months.

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