These sunflower seeded butter cookies are chewy and delicious. They’re egg free, dairy free, vegan, and nut free. These cookies are perfect when you’re in the mood for a nutritious treat.
Why Use Sunflower Seed Butter in Cookies?
Sunflower seed butter adds a rich, chewy texture and nutty flavor to cookies. It also adds protein and nutrients such as vitamin E, B vitamins, and magnesium. 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.
Other Ingredients in this Recipe
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 at 375 degrees Fahrenheit for 13 minutes. Let the cookies cool for at least 15 minutes before serving.
Optional Addition
To add an extra layer of flavor and crunch to these cookies, add 1/2 cup of toasted sunflower seeds to the cookie dough.
Storage and Freezing
Store these cookies in an airtight container in the fridge for up to five days or in the freezer for up to three months. Thaw in the fridge or at room temperature before serving.
More Sunflower Seed Recipes to Try
- These delicious chocolate covered sunflower seeds have a satisfying crunch.
- These simple spiced sunflower seeds are a tasty snack.
Sunflower Seed Butter Cookies Recipe
Equipment
- Baking sheet
- Parchment paper or silicone baking mat
Ingredients
- 1 cup whole wheat flour (or substitute all purpose flour)
- 1/2 cup sunflower seed butter (with no added sugar)
- 1/2 cup maple syrup
- 1/2 cup chopped dark chocolate (or substitute chocolate chips)
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon salt
Instructions
- Preheat the oven to 375 degrees Fahrenheit.
- 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 at 375 degrees Fahrenheit for 13 minutes.
- Let the cookies cool for at least 15 minutes before serving.
Notes
-
To add an extra layer of flavor and crunch to these cookies, add 1/2 cup of toasted sunflower seeds to the cookie dough.
-
Store these cookies in an airtight container in the fridge for up to five days or in the freezer for up to three months.
-
Thaw in the fridge or at room temperature before serving.
Nutrition
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