Sunflower Seed Butter Oatmeal Cookies (vegan, gluten-free)
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 24 cookies
  • 2 cups gluten-free rolled oats
  • 2 tsp baking soda
  • ¼ cup date sugar or light brown sugar
  • 1 tsp cinnamon
  • ¼ tsp sea salt
  • ¾ cup unsweetened apple sauce
  • ⅓ cup sunflower seed butter
  • 1 tbsp pure vanilla extract
  • 1 tbsp lemon juice
  • 3 tsp Ener-G Egg Replacer plus 4 tbsp warm water
  • ⅓ cup raisins
  • ⅓ cup unsweetened vegan carob chips or vegan chocolate chips
  1. Preheat oven to 350 degrees F. Line a large baking sheet with either parchment paper, a nonstick baking mat or lightly spray a non-stick baking sheet with cooking spray.
  2. In a large mixing bowl, stir together the oats, baking powder, date sugar (or light brown sugar if you are using that), cinnamon and sea salt.
  3. In a medium-sized bowl, stir together the apple sauce, sunflower seed butter, vanilla, lemon juice and egg replacer. Add wet ingredients to dry ingredients and stir to combine completely. Fold in raisins and carob chips. Place 1 tablespoon of batter, spacing cookies 2 inches apart, onto the prepared baking sheet and flatten a little.
  4. Bake at 350° for 15-25 minutes (15 minutes for a chewy cookie and 25 minutes for a crisper one). Remove from the oven and cool for a couple of minutes before transferring to wire racks to cool completely. Store cookies in an airtight container.
Recipe by Pure Thyme at