After many attempts at perfecting a nut free cookie recipe, I finally got it down! You guys know I love to bake with almond flour and other gluten-free flour blends, but noticed that most of my gluten-free desserts all contain nuts. I’m so excited to introduce these nut-free Sunflower Seed Butter Cup Cookies to the fam!
They’re dairy-free, nut free AND gluten-free, and filled with chunks of sunflower seed butter cups. They’re soft-baked with crispy edges, and are the most delicious nut free cookies!
How to make nut-free cookies
Instead of my usual almond flour blend, I made these cookies with just oat flour. Oats are naturally gluten-free, but may be cross contaminated with gluten products during their processing. If you have sensitivities, its best to check that your package is certified gluten-free.
Instead of regular chocolate chips, I filled these cookies with sunflower seed butter cups. They’re similar to peanut butter cups, but filled with sunflower seed butter instead! You can use any chocolate cups you like (maybe even a homemade version!), or stick to good old fashion chocolate chips.
Some pro tips for the best results:
- Do not skip the chilling part, you will end up with very flat cookies
- If you don’t have oat flour, you can blend rolled oats in a blender until fine like flour! I use the smoothie setting on my blender, and let it run two rounds so that its super fine
- For the coconut oil, first measure it out soft, and then melt it
- Let the cookies cool completely after baking! They continue to cook while still on the pan, and that’s when they get the crispy bottoms.
Enjoy these with a tall glass of (nut-free) milk for the perfect evening dessert! The hubby said they’re the best cookies I’ve made yet, which almost made me cry because I spent an entire day perfecting them.
I can’t wait to hear your thoughts!