Nut-Free Peanut Butter Chocolate Chip Cookies
Indulge in the decadent flavor of classic peanut butter cookies—without the nuts! These Nut-Free Peanut Butter Chocolate Chip Cookies expertly replace traditional peanut butter with creamy sunflower seed butter, delivering the same rich, buttery satisfaction that's perfect for allergy-friendly baking. Packed with semi-sweet chocolate chips, these cookies boast a soft, chewy texture and balance of salty-sweet goodness that will leave your taste buds craving more. Prepared in just 15 minutes and baked to golden perfection in under 10, they’re a quick and easy treat ideal for busy weeknights or weekend baking sessions. Whether you're catering to nut allergies or simply looking for a delicious twist on a favorite cookie, these sunflower seed butter cookies are the ultimate fix for your dessert cravings. Perfect for sharing—or not!
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Recipe Information
Ingredients
- 0.5 cup Unsalted butter, softened
- 0.5 cup Sunflower seed butter
- 0.5 cup Brown sugar, packed
- 0.5 cup Granulated sugar
- 1 Large egg
- 1 teaspoon Vanilla extract
- 1.25 cups All-purpose flour
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Baking powder
- 0.25 teaspoon Salt
- 1 cup Semi-sweet chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large mixing bowl, cream together the softened butter, sunflower seed butter, brown sugar, and granulated sugar until light and fluffy.
Beat in the egg and vanilla extract until well combined.
In another bowl, sift together the all-purpose flour, baking soda, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix.
Fold in the semi-sweet chocolate chips until evenly distributed.
Using a tablespoon or cookie scoop, drop dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
Bake the cookies in the preheated oven for 8 to 10 minutes, or until the edges are golden but the centers are still soft.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
3777 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 214.2 g | 275% | |
| Saturated Fat | 98.3 g | 492% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 444 mg | 148% | |
| Sodium | 2007 mg | 87% | |
| Total Carbohydrate | 453.9 g | 165% | |
| Dietary Fiber | 26.5 g | 95% | |
| Total Sugars | 300.1 g | ||
| Protein | 56.4 g | 113% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 305 mg | 23% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 1138 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
