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Chocolate Chip Sunbutter Pudding Cookies Recipe

This recipe is a tasty alternative to peanut butter chocolate chip cookie if you are someone who can’t have peanuts. The pudding in this recipe gives this cookie a soft, cake-like texture and adds a one-of-a-kind flavor, and the Sunbutter adds the taste of peanut butter without the peanuts. My two-year-old with multiple food allergies inspired me to write this recipe after he outgrew his sunflower food allergy.
Chocolate Chip Sunbutter Pudding Cookies

Chocolate Chip Sunbutter Pudding Cookies Recipe

This recipe is free of peanut, tree nuts, dairy, fish & shellfish. This recipe does contain wheat and egg. No soy was added to the recipe, but Sunbutter states this product is processed on equipment with soy.

Makes 3-4 dozen cookies.

  • 2 1/4 cups Archer Farms Organic All-Purpose Unbleached Flour (barley free flour)
  • 1 teaspoon baking soda
  • 3/4 cup Spectrum Organic Shortening
  • 1/2 c SunButter Natural Sunflower Seed Spread
  • 3/4 cup packed light brown sugar
  • 1/4 cup white sugar
  • 1 (3.4 ounce) package instant pudding mix (I use banana cream, but vanilla will work too.)
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1 (10 oz bag) of Enjoy Life Semi-Sweet Chocolate Chips


  • 1 tbsp honey


  1. Preheat oven to 350 degrees F (190 degrees C).
  2. Combine the flour and baking soda. Set aside.
  3. Whip the Spectrum 100% Organic Expeller Pressed Palm Oil Vegetable Shortening, brown sugar, white sugar and Sunbutter.
  4. Add the pudding mix, vanilla and honey if using. Beat until creamy. Add the eggs and mix well.
  5. Gradually stir in the flour mixture.
  6. Stir in the chocolate chips.
  7. Drop from teaspoon on to ungreased cookie sheets about 1 inch apart.
  8. Bake at 375 degrees F (190 degrees C) for 8 to 10 minutes.

(Disclaimer: Please be sure to check all ingredients for allergens before making any recipe. Even though these ingredients were safe when I wrote this recipe, manufacturing practices can change without my knowledge.)
Stacy Molter
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