SunButter-Coconut-Raisin Cookies

You can’t really go wrong with any kind of cookies, but when you’re mixing up SunButter with coconut and raisins, well, you have a winner that’ll be a fast favourite in no time. Dense, moist, and crunchy, these cookies are quick to put together and easily adaptable. In the mood for chocolate? Swap out those raisins for chocolate chips, or add a handful as you go. Want a little more crunch? A few spoonfuls of sunflower or pumpkin seeds will do the trick.

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The recipe makes large cookies, but you can scale down the size – drop by tablespoonfuls for a two-bite treat and bake 6 to 8 minutes, instead.

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You can head on over to the SunButter website for the full recipe here: SunButter Coconut-Raisin Cookies and be sure to Like them on Facebook (and me, too!) to see even more allergy-friendly recipes, too.

But first, don’t forget to check out the others we’ve done in the past. Between the ooey, gooey SunButter Butter Tarts

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and that warming SunButter Lentil Stew

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and the “I dare you just to eat a handful” Chocolate-Covered SunButter-Pumpkin Truffles

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and those Double SunButter Hi-Hat Blondies (it makes leftover frosting. Very important)…

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and, my favourite, the SunButter Caramel Cookie Strawberry Pie

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I think you won’t be disappointed.

So… what are you waiting for? SunButter Coconut-Raisin Cookies, folks!

(Disclosure statement: I received monetary compensation and free product from SunButter from a recipe development partnership. I only, however, promote and partner with companies I love and use regularly in my own kitchen. As always, all opinions and recommendations expressed are completely my own.)

 

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Flourless Crispy Rice Peanut Butter Cookies

You know those three ingredient peanut butter cookies you learn how to make when you’re a babysitter? These are an updated, vegan, low sugar, super quick version that adds some additional crunch from crispy rice cereal and salted peanuts. There’s pretty adaptable and so good straight out of the freezer, like a mini peanutty good-for-you fudgy cookie that’s perfect for breakfast on-the-go.

Flourless Crispy Rice Peanut Butter Cookies

Flourless Crispy Rice Peanut Butter Cookies

  • Servings: 16 cookies
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2 tablespoons warm water
1 tablespoon ground flaxseeds
1 cup natural, crunchy peanut butter
1/3 cup pure maple syrup
1 teaspoon vanilla extract
1 teaspoon baking soda
1/8 teaspoon baking powder
1 1/2 cups gluten-free crispy rice cereal (I use Nature’s Path)
1/2 cup salted roasted peanuts

Preheat the oven to 350 degrees F. Line a baking sheet with a Silpat or parchment paper.

Put the warm water and ground flaxseeds in a small bowl. Mix to combine, then let sit for about 2 minutes, until thickened.

Put the peanut butter, maple syrup, vanilla extract, baking soda, and baking powder in the bowl of your stand mixer or a large bowl. Using the stand mixer or a hand mixer beat until well combined. Stir in the crispy rice cereal and peanuts.

Spoon the batter (about 2 tablespoonfuls) into small mounds on the prepared baking sheet, pressing gently to about 1-inch thick. The mixture will be sticky.

Bake for 8 to 10 minutes, until firm on the top and the sides. Cool completely on the pan.

These are best stored in the refrigerator (for up to a week) for the freezer.

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Banana Bread Cookies with Chocolate Chunks, Raisins, and Pecans

really love banana anything — cakes, pie, bread, cookies, muffinspops, soft serve, splits, trifles, icings… You name it. Well, except for smoothies. But anyway… these cookies? They’re a cross between a cookie and a bread, so they have those slightly crisp edges, and a bit more density than a banana loaf, and house a mixture of chocolate and raisins and pecans that can be substituted with your favourite add-ins. In other words, make these your own, and enjoy them any time of day.
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Banana Bread Cookies with Chocolate Chunks, Raisins, and Pecans

  • Servings: 12 large cookies
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1 1/2 cups sorghum flour
1/3 cup millet flour
1/3 cup tapioca flour
1 teaspoon xanthan gum
1 1/4 cups mashed ripe bananas (about 3 large)
1 teaspoon baking soda
1/2 cup vegan buttery spread, such as Earth Balance
1/2 cup brown sugar, lightly packed
1 teaspoon vanilla extract
1 cup walnuts, toasted and chopped
1/2 cup raisins
1/2 cup chocolate chunks

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Put the sorghum flour, millet flour, tapioca flour, and xanthan gum in a medium bowl. Whisk to combine.

Mix the baking soda into the mashed bananas. Set aside.

In a large bowl or the bowl of a stand mixer, beat the vegan buttery spread and brown sugar until combined. Add the vanilla extract and the banana mixture. Beat just until mixed. Add the flour mixture, and beat until combined. Stir in the walnuts, raisins, and chocolate chunks.

Spoon generous two tablespoonfuls (about 1/4 cup each) onto a baking sheet for each cookie. Bake for 15 to 18 minutes, until golden brown and firm to the touch. Let cool 5 minutes on directly on the pan, then transfer to a wire rack to cool completely.

Note: If you make these smaller, you’ll want to reduce the baking time.

Banana Bread Cookies with Chocolate Chunks, Raisins, and Pecans