Oatmeal Chocolate Chip Cookies with Sunbutter
The classic oatmeal chocolate chip cookie. Crispy on the outside, chewy on the inside – it’s the perfect combination.
I grew up baking cookies with my mom, and wanted my kids to have that wonderful childhood memory, too – allergies or not. This was one of the first recipes I adapted with allergy-friendly ingredients so our family could enjoy them together.
These are so delicious (I promise, you won’t even miss the butter and eggs.) The secret ingredient (sunbutter) adds a nice depth of flavor and softness, but these don’t taste like sunbutter. They’re a favorite at our house, and I hope they will be at yours, too. Enjoy!
- 1/3 c. coconut oil
- 1/3 c. shortening (I use spectrum palm shortening)
- 1/2 c. granulated sugar
- 1/2 c. brown sugar
- 1/4 c. sunbutter
- 1/3 c. applesauce
- 1 tsp. vanilla
- 1 tsp. lemon juice
- 1 c. oatmeal
- 2 c. all purpose flour
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1/2 c. mini Enjoy Life chocolate chips
- Parchment Paper
- Preheat oven to 375
- In a large bowl, combine oil, shortening and sugars. Mix in sunbutter, applesauce, vanilla and sunbutter.
- Add flour, oatmeal, baking soda and salt - mix until incorporated. Fold in chocolate chips.
- Drop a heaping tablespoon (I use a 1" scoop) onto parchment paper-lined cookie sheet. (Parchment paper prevents the cookies from sticking to the pan.)
- Bake about 10-12 minutes, or JUST until they begin to brown.
- Remove from oven, let them cool slightly on the pan to set. Once set, move to a cooling rack.
- I bake these cookies exactly 11 minutes - just as long as it takes in my oven before they START to brown on the highest parts of the cookie. I remove them from the oven and let them rest on the hot cookie sheet for a couple minutes to set, before moving to a cooling rack.