Did you know that October is National Cookie Month? Well, it is and we are celebrating. But we’re not celebrating with hard, dry cookies from a package. Oh, no, we’re making all kinds of family favorite cookies this month. Like Sunbutter cookies dipped in chocolate….yummm…

When I make cookies I mix the wet ingredients first and then mix the dry ingredients on top of  the wet ones, then combine. I’m sure this isn’t the proper way to make cookies, but it works for me. Oh, and I just use a fork unless I’m making a really big batch. 

All good cookies are rolled in sugar before baking, right? This was actually a really fun job for Esther. 

As was the smashing with a fork to give them that classic peanut butter cookie look. This took a couple of tries for her to get the hang of it, but she did. 

After baking we dipped them in chocolate with a little salt and coconut oil. There is just something about salted chocolate. 

One of the things that is tricky about substituting a main ingredient in recipes is that sometimes the taster is expecting a certain flavor and is shocked when it’s not there. To avoid the shock we sprinkled sunflower seeds on the cookies, that way no one is disappointed because they were expecting peanut butter cookies.

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Yield: 3 dozen

Chocolate Dipped Sunbutter Cookies

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These are similar to classic peanut butter cookies that have been dipped in salted chocolate. These are crisp but not dry. My kids think they are amazing.

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Ingredients

Sunbutter Cookes

• 1/4 cup unsalted butter - softened
• 1/2 cup granulated sugar (plus more for coating)
• 1 tsp molasses
• 1/2 tsp vanilla extract
• 1 egg
• 1/3 cup sunbutter
• 1/2 tsp lemon juice
• 3/4 cup all purpose flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/4 tsp grated nutmeg

Chocolate Topping

• 4oz semi-sweet bakers chocolate
• 1Tbsp coconut oil
• 1/2 tsp sea salt
• sunflower seeds for sprinkling

Instructions

Preheat oven to 350 degrees

Cream together butter, sugar, molasses, vanilla, egg, sunbutter and lemon juice.

When it is mixed well, put flour on top and then add baking soda, salt and nutmeg.

Mix the dry ingredients just a bit and then combine with the wet ingredients.

Make small balls (about the size of a large marble) and roll in sugar.

Put balls on cookie sheet and smash two ways with a fork.

Bake for 9-10 minutes, until the edges are brown and middle is done.

While cookies cool on rack, mix the chocolate, coconut oil and salt.

Dip cookies in chocolate and put on parchment paper.

Sprinkle with sunflower seeds.

Enjoy!

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Did you make this recipe?

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So, next time you need to take a peanut free cookie to a function, you’ll know where to get one 😉
Feel free to share your favorite cookie recipes in the comments, we’re on a cookie baking journey this month.

Thanks for sharing with your friends!