Sunbutter Chocolate Chunk Cookies


I wanted a quick and easy treat so I threw this together a couple weeks ago with ingredients I usually have on hand. The great thing about these cookies is that they are completely sugar free! This is not an easy task to accomplish as I’ve had many failed attempts! Cookies rely on sugar for their shape and texture. I’ve tried cookies with all xylitol which spread and melt completely on the pan and then I’ve tried some with all erythritol, which have too much of a cooling feel in your mouth. This time I tried half of each, and they held their shape great! I have made this recipe with both Sunbutter and peanut butter, and both taste great! For the chocolate chunks, I used these low carb dark chocolate bars that I bought on Amazon. I threw in some gluten free oats because I knew my kids love them, but if you are paleo you can just substitute it with shredded coconut.

Sunbutter Chocolate Chunk Cookies
Serves: 12
  • ¼ cup plus 1 tbsp peanut butter or sunbutter
  • 1 cup almond flour
  • ¼ cup plus 2 tbsp GF oats OR unsweetened shredded coconut
  • ½ teaspoon baking soda (omit if using sunbutter)
  • 1 large egg
  • ¼ cup organic spectrum shortening OR coconut oil
  • 1 teaspoon vanilla
  • 2½ tbsp xylitol
  • 3½ tbsp erythritol
  • ⅓ cup sugar free chocolate chunks
  1. Preheat oven to 375 degrees.
  2. Using a Kitchenaid, mix together the peanut butter, egg, shortening, vanilla and sugar alcohols.
  3. In medium bowl, stir together the almond flour, baking soda and oats.
  4. Add the flour mixture into the kitchenaid and mix until combined.
  5. Fold in the chocolate chunks.
  6. Form into 12 cookies and place on greased baking sheet.
  7. Bake for 11-13 minutes until lightly browned on the edges.
  8. Allow to cool for about 20 minutes, so they can firm up.
*If making these with Sunbutter, do NOT use baking soda unless you want your cookies to turn green! They won't grow in the oven, but they will taste the same!

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