Allergy Friendly + Gluten Free + Vegan - Sunflower Butter & Jam Cookies

Sunflower butter is a perfect replacement for peanut butter to make these cookies allergy-friendly! Add your favorite fruit jam to this recipe, it’ll make them sweeter, while tasting like a pb+j on a cookie. YUM!

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Makes: 30 2" cookies


3/4 teaspoon baking powder
1/4 teaspoon kosher salt
1/2 cup granulated sugar
3 tablespoons confectioner's sugar
1/4 cup coconut oil or vegetable shortening, soft but not melted
1/4 cup sunflower butter
2 eggs, lightly beaten, or 2 egg replacers
1 teaspoon vanilla extract
4 oz strawberry, raspberry, or grape fruit jam


Preheat your oven to 350°F. Combine all the dry ingredients in a bowl and whisk. Add the oil, egg, and vanilla. Mix to combine. The dough will be thick and stiff – you can squeeze it together with your hands to bring it all together.

Roll the dough out between two pieces of parchment paper to about ¼ inch thick. Cut out your shapes. Using your thumb or the bottom of a teaspoon, push a small divot into the center of each cookie. Fill the cookie with jam. Bake for about 6 - 8 minutes, or until they start to brown.