Sunflower Seed Butter Cookies

These Sunflower Seed Butter Cookies are packed with nutritious ingredients like rolled oats, raw sunflower seeds, shredded coconut, ground flaxseed and of course, the star ingredient- sunflower seed butter. These soft and chewy cookies are a great allergy-friendly option making them a perfect choice to bring along to peanut-free locations or to send with your kids to school.

Enhance your weekend breakfast by enjoying one of these nutritious cookies alongside a delicious latte or a comforting mugful of tahini hot chocolate or a protein packed custard drink.

If you want another sunflower seed recipe, you'll love my recipe for Chili lime Sunflower Seed Dip it's subtly sweet from the hidden carrots and tangy and delicious!

Why You'll Love These Cookies

• They're packed with nutritious ingredients
• Nut allergy friendly
• Can be customized to add in your favorite cookie mix-ins
• Great for school lunches!
• Naturally sweetened with coconut sugar
• Options to use either all-purpose flour or spelt flour
• Freezer friendly
• No wait time -- this dough doesn't require chilling

Ingredients

• Flour - all purpose flour or spelt flour can be chosen for this recipe
• Oats - rolled oats (also called old fashioned oats) are best
• Ground flaxseed - brown or golden flax are both great options
• Shredded coconut - be sure to choose unsweetened shredded coconut
• Sunflower seeds - you can swap the sunflower seeds for of your favorite cookie mix ins like chopped dates or walnuts for example
• Cinnamon - I recommend Ceylon cinnamon
• Baking soda - sometimes a reaction can occur between sunbutter and baking soda to turn the cookies green but I have never had that happen to me with this recipe
• Sea salt
• Butter - softened
• Coconut sugar - or swap for maple sugar or brown sugar if you prefer
• Eggs
• Sunflower seed butter - choose a smooth and unsweetened one or make your own at home!
• Chocolate chips - choose dairy free chocolate chips or sugar free chips if desired

See the recipe card below for a full list of ingredients and measurements.

Substitutions & Variations

• Swap the coconut sugar for brown sugar if you prefer
• You can swap the sunbutter for any nut and seed butter such as peanut butter, almond butter, cashew butter or tahini.
• You can swap the ⅓ cup of sunflower seeds for any other mix ins of your choice such as chopped dates, dried fruit, chopped walnuts or pecans or pumpkin seeds.
• Omit the chocolate chips and replace with raisins for an oatmeal raisin cookie.
• You can also swap the semi sweet chocolate chips for chopped dark chocolate or sugar free chips that are sweetened with either dates or stevia.

I have not experimented with any other substitutions or alterations for this recipe. If you decide to make any changes by adding or substituting ingredients, I would love it if you could share your results with us by leaving a comment below.

How To Make Sunbutter Cookies

Here are the step-by-step instructions to make this recipe.

Step 1: Preheat the oven and mix dry ingredients.

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.

Step 2: Cream butter and sugar and add the remaining wet ingredients.

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.

Step 3: Combine wet and dry ingredients.

Add the wet ingredients to the dry ingredients and stir until just combined. Fold in the chocolate chips.

Step 4: Roll cookie dough balls.

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.

Step 5: Bake the cookies.

Bake for 7-10 minutes. (Bake for around 7 minutes for softer cookies.) Allow the cookies to cool slightly and enjoy!

Expert Tips

• When you purchase sunflower seed butter, check the ingredients to make sure you buy a jar that has no added sugar.
• Cream the butter and sugar thoroughly for a more tender cookie.
• Do not overmix the dough: Once the wet and dry ingredients are combined, mix the dough until just combined.
• Gently flatten the dough balls with the palm of your hand before baking. This helps the cookies spread and bake evenly.
• 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 center.
• If you want to swap the sunflower seed butter for another nut or seed butter you can. Try cashew butter, almond butter, or tahini!
• 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.

Recipe FAQs

Storage

Room Temperature

Store cooled cookies in an airtight container at room temperature for 3-4 days.

Freezer

For longer-term storage, place the fully cooled cookies in a freezer-safe container and freeze for up to 3 months. These make a great grab n go snack.

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