Gluten Free Fall Cookies Recipe

Warning: bragging alert! Ok everyone … I have to say that I am pretty impressed with myself. I’m not going to lie, I completely mean to toot my own horn when I say this! I discovered a simple way to make a SunButter-based cookie dough that can be rolled out and cut into shapes. Usually people make sugar cookies and other types to be rolled out, but this is the first time I’ve attempted (and succeeded!) in applying this concept to a SunButter cookie. May I present to you, my Gluten Free Fall Cookies recipe.

This recipe is delicious, pretty simple, and absolutely perfect for fall. I cut mine into fall leaf shapes but you could use any kind of cookie cutter you’d like. Make these into Halloween cookies or save the recipe for Thanksgiving and cut them into turkey shapes, or even Christmas shapes!

The base of this is similar to a sugar cookie (sugar, butter, flour) but also has a nutty flavor thanks to SunButter (a nut-free sunflower seed butter which makes a great peanut butter alternative).

After making these, you’ll officially be in the fall spirit and will hopefully be just as excited about a rollable SunButter cookie dough as I am! (The possibilities are endless.)

Gluten-Free Sunbutter Fall Cookies Recipe


5 from 2 votes
Gluten Free Fall Cookies Recipe
Prep Time
15 mins
Cook Time
12 mins
Total Time
27 mins
Course: Dessert
Cuisine: American
Servings: 24 Cookies
Calories: 271 kcal
Author: Carol Kicinski
  • 1 cup Creamy SunButter
  • 1 cup unsalted butter at room temperature
  • 1 cup sugar
  • 1 cup light brown sugar
  • 2 large eggs
  • 1 tablespoon pure vanilla extract
  • ¾ teaspoon kosher or fine sea salt
  • 4 cups all-purpose gluten free flour blend
  • Chocolate cookie decorating icing
  1. In the bowl of a stand mixer, preferably fitted with a paddle attachment, combine the SunButter, butter, and both sugars. Mix on low until everything is incorporated.
  2. Add the eggs, vanilla, and salt, and mix on low until just combined. Add the flour and mix until the batter starts to form on the paddle or beaters.
  3. Divide dough into two equal portions. Roll each portion to a thickness of about ¼ inch between two pieces of parchment paper. Keep the dough between the parchment and stack on a baking sheet. Refrigerate the dough for 1 hour before cutting.
  4. Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper or silicone baking mats.
  5. Cut the dough with leaf (or any!) shaped cookie cutters and place on the prepared baking sheets.
  6. Bake for 8-12 minutes or until set and golden. Let cool completely.
  7. Decorate with chocolate cookie decorating icing, as desired.
Nutrition Facts
Gluten Free Fall Cookies Recipe
Amount Per Serving
Calories 271 Calories from Fat 117
% Daily Value*
Total Fat 13g 20%
Saturated Fat 5g 25%
Cholesterol 33mg 11%
Sodium 81mg 3%
Potassium 27mg 1%
Total Carbohydrates 34g 11%
Dietary Fiber 2g 8%
Sugars 17g
Protein 4g 8%
Vitamin A 5.2%
Vitamin C 0.4%
Calcium 3.8%
Iron 7.6%
* Percent Daily Values are based on a 2000 calorie diet.

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Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Chocolate Fall Sugar Cookies SunButter
  1. Linda Marshall
    October 15, 2018

    Can you use almond butter or peanut butter?

    1. Carol Kicinski
      October 15, 2018

      Hi Linda,

      Peanut butter or almond butter would work, just make sure you use a type that is more of a creamy, thick consistency rather than an oily or chunky consistency.


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