Sunflower Seed Butter Oatmeal Cookies are soft, chewy and satisfying. These butter cookies are packed with nutritious ingredients like rolled oats, raw sunflower seeds, shredded coconut, ground flaxseed and sunflower seed butter.
You could definitely enjoy a few for a weekend breakfast. Sunflower Seed Butter cookies are a great allergy-friendly option to take to a peanut-free location or to send with your kids to school. If you want another sunflower seed recipe, look through my Chili lime Sunflower Seed Dip.
Frequently Asked Questions About Sunflower Seed Butter
Can I Make Sunflower Seed Butter at Home?
Absolutely! If you have a high-powered blender or food processor at home it’s easy to make your own. The blog Chelsea Joy Eats has a helpful post on making your own at home.
Where Can I Buy Sunflower Seed Butter?
In my local grocery store, sunflower seed butter can be found in the health food section among the other nut and seed butters. It’s not in the peanut butter, honey, jam section, but only in the health food area.
Is Sunflower Seed Butter Okay for Peanut Allergies?
Sunflower seed butter can be a good alternative for those with peanut allergies. Just ensure that the sunflower seed butter you purchase is certified peanut-free.
How to Make Sunflower Seed Butter Cookies
- Preheat the oven to 350 degrees F and prepare two cookie sheets with parchment paper.
- In a large mixing bowl combine the flour, oats, flaxseed, shredded coconut, sunflower seeds, baking soda, cinnamon and sea salt. Whisk together thoroughly.
- In a separate medium sized bowl, cream together the softened butter and sugar for several minutes until the butter is light and fluffy.
- Whisk in room temperature eggs one at a time and then stir in the sunflower seed butter.
- Add the wet ingredients to the dry ingredients and stir until just combined. Fold in the chocolate chips.
- Roll 2 tablespoon of cookie dough into balls and place on the baking sheet. Flatten the dough balls with the palm of your hand. If desired, top with a few extra chocolate chips and a sprinkle of raw sunflower seeds.
- Bake for 8-10 minutes. (Bake for around 7 minutes for softer cookies.) Allow the cookies to cool slightly and enjoy!
Tips for Making Sunflower Seed Butter Cookies
- When you purchase sunflower seed butter, check the ingredients to make sure you buy a jar that has no added sugar.
- Good news! These cookies don’t need to be chilled in the fridge before baking.
- Mix it up! This recipe is versatile – omit the sunflower seeds and instead throw in ⅓ of a cup of your favourite cookie add-ins like walnuts, pecans, dried cranberries, raisins, white chocolate, bits of Skor, whatever you love.
- This is a great recipe for children to help with because there are so many dry ingredients that need to be measured and poured and mixed. My children also love flattening out the cookie dough balls before baking and adding a few chocolate chips to the top of each cookie.
- If you like soft cookies, then pull them out of the oven right at or just before the 8 minute mark. They will be crisp and set on the edges but still soft in the centre.
- If you want to swap the sunflower seed butter for another nut or seed butter you can. Try cashew butter, almond butter, or tahini!
More Recipes to Enjoy Around the Table
The stovetop Moka pot lets you bring the café home! This simple latté recipe uses kitchen tools you probably already have. It's warming, cozy and tastes of good espresso.
Tahini Hot Chocolate is almost as quick to make as hot chocolate from a mix. Simply warm your milk of choice in a saucepan and add in unsweetened cocoa powder, maple syrup, a pinch of sea salt and tahini. Warm it all together and enjoy.
This banana bread recipe is made with nutritious and delicious Einkorn flour. This is an incredibly tender and moist banana bread recipe and Einkorn flour lends a wonderful nutty flavour. Top this Einkorn banana bread recipe with a buttery, cinnamon streusel topping. The topping is optional but it brings this recipe up to another level.
Sunflower Seed Butter Cookies
Sunflower Seed Butter Cookies
Ingredients
Dry Ingredients
- 2 cups all-purpose or spelt flour
- 2 cups rolled oats
- 3 tbsp ground flaxseed
- ½ cup unsweetened shredded coconut
- ⅓ cup raw hulled sunflower seeds
- 1 tsp ground cinnamon
- ½ tsp baking soda
- ¾ tsp sea salt
Wet Ingredients
- 1 cup softened butter
- 1 cup coconut sugar or brown sugar
- 2 large eggs room temperature
- ½ cup smooth sunflower seed butter unsweeteened
- 1 cup chocolate chips
To Top The Cookies
- sprinkle of sunflower seeds
- a few extra chocolate chips
Instructions
- Preheat the oven to 350 degrees F and prepare two cookie sheets with parchment paper.
- In a large mixing bowl combine the flour, oats, flaxseed, shredded coconut, sunflower seeds, baking soda, cinnamon and sea salt. Whisk together thoroughly.
- In a separate medium sized bowl, cream together the softened butter and sugar for several minutes until the butter is light and fluffy.
- Whisk in room temperature eggs one at a time and then stir in the sunflower seed butter.
- Add the wet ingredients to the dry ingredients and stir until just combined. Fold in the chocolate chips.
- Roll 2 tablespoon of cookie dough into balls and place on the baking sheet. Flatten the dough balls with the palm of your hand. If desired, top with a few extra chocolate chips and a sprinkle of raw sunflower seeds.
- Bake for 8-10 minutes. (Bake for around 7 minutes for softer cookies.) Allow the cookies to cool slightly and enjoy!
Notes
- The cookies in the photos were made with spelt flour and coconut sugar. Bake for a minute or two less if making with spelt flour and coconut sugar for soft cookies.
Nutrition
If you make this recipe please leave a comment and give this recipe a rating! I aim to respond to every single comment. I am so grateful when you trust me and try one of my recipe creations in your own kitchen. I love to hear how it went! Let’s connect on Instagram and tag me in your food pics!
‘Til next time,
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