Name: Vegan Sunbutter Cookies (Gluten Free Grain Free)
Prep time: 6 min
Cook time: 15 min
Total time: 21 min
Yield: 18 cookies
Ingredients: 3/4 cup sunbutter (or nut/seed butter of your choice); 1/4 cup unsweetened applesacue; 3 tbsp. maple syrup; 1 scoop vegan protein powder (Sunwarrior); 2 tbsp. dairy free milk; 2 tbsp. cassava flour (or gluten free flour of choice); 2 tsp. vanilla extract; 1/2 tsp. baking powder

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Don’t wait until the holidays to make these vegan sunbutter cookies! These cookies are gluten free, grain free, vegan and allergy friendly! Oh and they are so simple to make, you don’t even need a mixer!

These vegan sunbutter cookies are my attempt at giving Dave a version of the cookies he loved growing up like these dark chocolate peanut butter cup cookies. With food allergies, it’s not always easy to recreate the flavors you miss from childhood, especially holiday cookies! But these vegan sunbutter cookies always vanish quickly when I make them and Dave always asks me “Are you sure these are allergy friendly?”

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We actually just found out that Dave has some pretty severe sensitivities to a lot of the foods he was enjoying. He was having intense stomach issues, bloating, indigestion and he stopped feeling hungry and was becoming very drained and lethargic (which is what happened when we found out about his gluten intolerance). Luckily, I had heard about Everly Well (affiliate link) and we ordered him a simple food sensitivity test he could take at home and get the results in under a week.

If you have been feeling like your digestion is just not changing, even eating clean and cutting out things like gluten and dairy, I highly suggest you get a food sensitivity test from either your doctor or from an online service like Everly Well. I honestly can’t say enough about what a great product this is and how much better Dave feels after just a week of not eating the foods he is sensitive to. You can save 10% on your Everly Well test using this link!

In case you were wondering, we found was he was highly sensitive to tree nuts, sunflower seeds, eggs, peas (including pea protein powder) and coconut! Pretty much everything he had been eating. But I still found a way to make him cookies!!

Instead of focusing on what he couldn’t have (which I did for like a second) I try to focus on all the foods he’s not sensitive to and try to build meals and treats that he can still enjoy. So we moved to brown rice protein powder (Sunwarrior for the win), pumpkin seed butter (instead of sunbutter) and flax or gelatin instead of egg – still getting a hold of this one but I am confident we can figure it out. I also replaced the coconut flour with cassava flour (a grain free flour that is similar to all purpose flour).

So the moral of all that is use the nut or seed butter that you are the most comfortable with. You can use sunbutter, almond butter, pecan butter, or pumpkin seed butter. If you don’t have cassava flour, you could substitute your favorite gluten free flour to keep this gluten free. If you don’t want to use protein powder, you can add an additional 2-3 tablespoons of flour to the recipe, as well as an extra tablespoon of maple syrup.