These chewy and delicious sunflower seed butter cookies are one of my favorite treats. Give them a try if you’re looking for nut-free dessert recipes, like these chocolate covered sunflower seeds, which are another yummy option.
Ingredients and Substitutions
Sunflower seed butter adds a rich, chewy texture and nutty flavor to these cookies. It’s a great alternative to peanut butter and other nut butters, especially if you need a nut-free option due to allergies or for school snacks.
I like to use whole wheat flour when making these cookies. You can substitute all purpose flour if you prefer. Or for a gluten-free version of these cookies, you can substitute coconut flour but reduce the amount to 1/2 cup.
I like to add chopped dark chocolate to these cookies because the slightly bitter flavor of the chocolate pairs perfectly with the sweetness of the maple syrup. You can substitute chocolate chips or any type of chopped chocolate you prefer.
How to Make Sunflower Seed Butter Cookies
Start by preheating the oven to 375 degrees Fahrenheit. Next you’ll add the sunflower seed butter, maple syrup, pure vanilla extract, and salt to a mixing bowl, then mix well.
Add the whole wheat flour to the mixing bowl, then use your hands to mix until a thick, cookie dough texture is achieved (the dough will be sticky so I recommend wearing kitchen gloves to make this easy and mess free).
Add the chopped dark chocolate or chocolate chips, then mix again to combine.
Use your hands to shape the dough into 12 evenly sized balls and place them, evenly spaced, on a baking sheet lined with parchment paper or a silicone baking mat.
Use your hands to flatten the dough balls into circle shapes.
Bake for 13 minutes, then let the cookies cool for at least 15 minutes before serving.
Sunflower Seed Butter Cookies Recipe
Equipment
- Baking sheet
- Parchment paper or silicone baking mat
Ingredients
- 1/2 cup sunflower seed butter (with no added sugar)
- 1/2 cup maple syrup
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon salt
- 1 cup whole wheat flour (or substitute all purpose flour)
- 1/2 cup chopped dark chocolate (or substitute chocolate chips)
Instructions
- Preheat the oven to 375 degrees Fahrenheit.
- Add 1/2 cup sunflower seed butter, 1/2 cup maple syrup, 1 teaspoon pure vanilla extract, and 1/8 teaspoon salt to a mixing bowl, then mix well.
- Add 1 cup whole wheat flour to the mixing bowl, then use your hands to mix until a thick, cookie dough texture is achieved (the dough will be sticky so I recommend wearing kitchen gloves to make this easy and mess free).
- Add 1/2 cup chopped dark chocolate or chocolate chips, then mix again to combine.
- Use your hands to shape the dough into 12 evenly sized balls and place them, evenly spaced, on a baking sheet lined with parchment paper or a silicone baking mat.
- Use your hands to flatten the dough balls into circle shapes.
- Bake for 13 minutes.
- Let the cookies cool for at least 15 minutes before serving.
Notes
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To add an extra layer of flavor and crunch to these cookies, add 1/2 cup of toasted sunflower seeds to the cookie dough.
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Store these cookies in an airtight container in the fridge for up to five days or in the freezer for up to three months.
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Thaw in the fridge or at room temperature before serving.
Nutrition
Another Sunflower Seed Recipe to Try
- These spiced sunflower seeds are a tasty snack.
