Sunflower Seed Butter Cookies Recipe

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These soft and chewy sunflower seed butter cookies are perfect if you need a nut-free option due to allergies or for school snacks.

Prep Time15

Cook Time13

Total Time28

Course: Dessert

Cuisine: American

Servings:

Calories: 177.5kcal

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.

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.