Gluten-Free & Dairy-Free Sunflower Butter Cup Cookies

Irresistible Gluten-Free & Dairy-Free Sunflower Butter Cup Cookies

There’s something about a warm, freshly baked cookie that is truly the best! But finding a delicious cookie recipe can be a challenge when you have food allergies. That’s why I’m so excited to share this incredible recipe for these Gluten-Free & Dairy-Free Sunflower Butter Cup Cookies! They are soft, chewy, and packed with rich chocolatey goodness—without the common allergens in traditional cookies—so everyone can enjoy them.

Why You’ll Love This Recipe

• Completely Gluten-Free & Dairy-Free – And the recipe calls for pretty basic ingredients

• No Eggs Needed – Apple sauce adds moisture and helps bind the dough, so you don't need any eggs.

• Easy to Make – Simple ingredients and straightforward steps.

• Packed with Flavor – Sunflower butter cups and dairy-free chocolate chips make every bite irresistible.

Ingredients You’ll Need:

• ½ cup white sugar

• ½ cup brown sugar

• ½ cup dairy-free butter

• 1 (4oz) cup apple sauce

• 1 teaspoon vanilla extract

• 1 ¾ cups gluten-free all-purpose flour

• ½ teaspoon baking soda

• ⅓ cup sunflower butter cups

• ⅓ cup dairy-free chocolate chips

How to Make These Delicious Cookies

1. Cream the Butter & Sugars – Using an electric mixer, blend the dairy-free butter, white sugar, brown sugar, and vanilla extract until smooth and creamy.

2. Mix in the Dry Ingredients – Add the gluten-free all-purpose flour and baking soda. Be sure to aerate the flour before measuring by fluffing it with a fork and spooning it into your measuring cup.

3. Fold in the Good Stuff – Stir in the sunflower butter cups and dairy-free chocolate chips.

4. Chill the Dough – This is a crucial step! Refrigerate the dough for 1 hour to allow the butter to firm up and the flour to hydrate. This will help with binding, since there are no eggs in the recipe.

5. Preheat & Prep – Set your oven to 325°F and line a baking sheet with parchment paper.

6. Roll & Bake – Form the dough into balls, place them on the baking sheet, and bake for 8-10 minutes, or until the edges are golden brown.

7. Cool & Enjoy – Let the cookies rest for a few minutes before transferring them to a wire rack. Then, dig in!

Tips for the Perfect Cookie

• Don’t skip the chilling step! It helps the dough hold together and prevents the cookies from spreading too much. We're asking a lot from this gluten and dairy-free dough—you have to chill it.

• Measure flour properly. Always aerate and spoon the flour into your measuring cup instead of scooping directly, which can lead to dense cookies.

• Use a cookie scoop. This ensures evenly sized cookies that bake at the same rate.

• Store them properly. Keep cookies in an airtight container at room temperature for up to a week, or freeze for longer storage. Warm them for a few minutes before eating.

Final Thoughts

These cookies are proof that allergy-friendly treats can be just as delicious—if not better—than traditional recipes. Whether you have food allergies or just love trying new cookie recipes, this one is sure to be a hit. So grab your ingredients, preheat that oven, and get ready to enjoy the ultimate gluten-free, dairy-free treat!

Let me know if you try this recipe—I’d love to hear how your cookies turn out! Happy baking! 🍪✨

Let’s Get Baking!

Let’s get to the step-by-step recipe! If you have additional questions, feel free to reach out via the comments section or email.

Yield: 12

Author: Sarah Danna

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Gluten-Free & Dairy-Free Sunflower Butter Cup Cookies!

Ingredients

• ½ cup white sugar
• ½ cup brown sugar
• ½ cup dairy-free butter
• 1 (4oz) cup apple sauce
• 1 teaspoon vanilla extract
• 1 ¾ cups gluten-free all-purpose flour
• ½ teaspoon baking soda
• ⅓ cup sunflower butter cups
• ⅓ dairy-free chocolate chips

Instructions

1. Directions: With an electric mixer, cream the dairy-free butter, white sugar, brown sugar, and vanilla extract.
2. Next, add the gluten-free all-purpose flour and baking soda. Make sure to aerate the flour before measuring. Basically, fluff the flour with a fork, and spoon the flour into the measuring cup.
3. Fold in the sunflower butter cups and chocolate chips.
4. Chill the dough for 1 hour. This is an essential part of the recipe as it allows the butter to firm and the flour to hydrate. It also helps the dough bind, as there are no eggs in the recipe.
5. Then, preheat the oven to 325F and line a baking sheet.
6. Roll the dough into balls and place them on the baking sheet. Bake for 8-10 minutes or until the edges are golden brown.

If you liked this recipe, check out my other allergy-friendly recipes, like this Dairy-Free No-Tella Fudge.

If you try this recipe out, tag me on Instagram @sarahandspices and hashtag it #️⃣sarahandspices so I can see your delicious recreations! And as always, I love it when you share your reviews in the comments below. Sarah xx