Why You’ll Love This Sunflower Seed Butter Cookies
- Incredibly Simple to Make. Honestly, this is a one-bowl situation. You just mix everything together, scoop, and bake. There’s no fussy chilling time (unless your kitchen is really warm), which means you’re about 20 minutes away from fresh, warm cookies.
- A Fantastic Nut-Free Alternative. If you’re navigating nut allergies or simply want a change, sunflower seed butter is a brilliant swap. It bakes up with a similar texture to peanut butter cookies but has its own distinct, slightly savoury-sweet flavour profile that’s really delightful.
- Deeply Satisfying Texture. The trick is not to overbake them. You’ll pull them out when they still look a little soft in the centre, and that’s what gives you that perfect combo of a slightly crisp edge and a wonderfully chewy, dense middle.
- They’re Surprisingly Wholesome. While they’re definitely a treat, using sunflower seed butter packs in a bit more vitamin E and minerals compared to some other options. It feels like a little win-win—a cookie that’s both delicious and has a bit of a nutritional boost.
Ingredients & Tools
- 1 cup (250 g) smooth sunflower seed butter
- 3/4 cup (150 g) light brown sugar, packed
- 1 large egg, at room temperature
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/4 tsp fine sea salt
- Optional: 1/4 cup (45 g) dark chocolate chips or a flaky sea salt for sprinkling
Tools: A medium mixing bowl, a whisk or spatula, a baking sheet, and parchment paper.
You’ll notice the ingredient list is blissfully short. The quality of your sunflower seed butter really matters here—since it’s the star, choose one you enjoy the taste of on its own. A little goes a long way with the brown sugar, which adds that classic molasses depth and helps create that perfect chewy texture.
Serves: 12 cookies | Prep Time: 10 minutes | Cook Time: 10 minutes | Total Time: 20 minutes
Before You Start: Tips & Ingredient Notes
- Check Your Sunflower Seed Butter. Give the jar a really good stir before you measure. The natural oils can separate, and you want a uniform consistency for the best results. If it’s particularly stiff, a quick 10-second zap in the microwave can make it easier to mix.
- Why Room Temperature Egg? This is a small but helpful detail. A room-temperature egg incorporates into the thick sunflower seed butter mixture much more easily, preventing you from overmixing the dough. If you forgot, just place the cold egg in a bowl of warm water for 5 minutes.
- The Sugar Situation. I really prefer light brown sugar here for its moisture and caramel notes, but you can use dark brown sugar for an even deeper flavour. Using all granulated sugar will result in a crisper, less chewy cookie, so the brown sugar is key for that classic texture.
- Don’t Skip the Salt. Even if your sunflower seed butter is salted, that extra 1/4 teaspoon of fine sea salt is crucial. It balances the sweetness and makes the nutty flavour of the sunflower seeds really pop. Trust me on this one.
How to Make Sunflower Seed Butter Cookies
Step 1: First, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This is non-negotiable for easy cleanup and preventing any sticking. While the oven heats up, add your well-stirred sunflower seed butter, packed brown sugar, egg, vanilla, baking soda, and salt to your mixing bowl.
Step 2: Now, mix everything together. You can use a spatula or a whisk—I often start with a whisk to break up the brown sugar and then switch to a spatula. The dough will be quite thick and a bit sticky, but that’s exactly what you want. You’ll notice it comes together quickly into a cohesive, slightly glossy ball. If you’re adding chocolate chips, now’s the time to fold them in gently.
Step 3: Scoop the dough. I use a cookie scoop (about 1.5 tablespoons) for evenly sized cookies, but two spoons work just fine. Roll the scoops of dough into balls in your hands—they might be a little oily, which is normal. Place them on the prepared baking sheet, leaving about 2 inches between each one because they will spread.
Step 4: Here’s a fun, classic step: use a fork to press down on each ball of dough, creating a criss-cross pattern. This isn’t just for looks; it helps the cookies bake evenly. If the fork starts to stick, dip it in a little water or sugar between presses. If you’re using flaky sea salt, sprinkle a tiny bit on top of each cookie now.
Step 5: Bake for 9-11 minutes. The trick is to pull them out when the edges are set and just starting to darken, but the centres still look puffy and soft. They might seem underdone, but they will continue to set as they cool on the hot baking sheet. Do not overbake them if you want that chewy texture!
Step 6: This is the hardest part: let the cookies cool on the baking sheet for at least 10 minutes before you try to move them. They are incredibly fragile when hot. After that, you can transfer them to a wire rack to cool completely… or, you know, just eat one warm, because that’s honestly a life highlight.
Serving Suggestions
Complementary Dishes
- A bowl of vanilla bean ice cream — Sandwich a slightly warm cookie around a scoop for an incredible ice cream sandwich. The warm cookie against the cold ice cream is pure magic.
- A fresh fruit platter with berries and apple slices — The bright, acidic fruit cuts through the richness of the cookies beautifully, making for a lovely, balanced snack or dessert spread.
Drinks
- A cold glass of oat milk or whole milk — It’s a classic for a reason. The creaminess is the perfect partner to the dense, nutty cookie.
- A strong cup of black coffee — The bitterness of the coffee highlights the toasty, caramel notes in the cookies, creating a really sophisticated flavour pairing.
Something Sweet
- A simple dark chocolate square — If you didn’t add chocolate chips, enjoying a piece of high-cocoa dark chocolate alongside the cookie elevates the whole experience.
- A dollop of raspberry chia jam — Spread a little on top for a tangy, fruity contrast that plays wonderfully with the seed butter’s earthiness.
Top Mistakes to Avoid
- Mistake: Using cold, un-stirred sunflower seed butter. This can lead to an oily, separated dough that bakes unevenly. Taking that extra minute to stir the jar thoroughly is a game-changer for texture.
- Mistake: Overbaking the cookies. I’ve messed this up before too, thinking they needed more time. But if you wait for the centres to look fully cooked in the oven, they’ll be dry and crumbly once cooled. That soft, puffy centre is your cue to take them out.
- Mistake: Skipping the criss-cross pattern. It’s not just decorative! Pressing the cookies down ensures they bake through properly and gives you that classic look and perfect thickness.
- Mistake: Moving the cookies too soon. They need those few minutes on the hot baking sheet to firm up. If you try to move them immediately, they’ll fall apart. Patience is a virtue here.
Expert Tips
- Tip: For a flavour boost, toast your sunflower seeds. If you’re feeling ambitious, you can make your own sunflower seed butter by roasting raw seeds until golden and then blending them. The depth of flavour is incredible.
- Tip: Chill the dough if it’s too soft. If your kitchen is warm and the dough feels overly sticky, popping the bowl in the fridge for 15-20 minutes will make it easier to handle and can result in a slightly thicker cookie.
- Tip: Add a sprinkle of flaky salt after baking. If you forget before they go in the oven, a light sprinkle of flaky sea salt on top of the hot cookies right when they come out of the oven is a pro move. It adheres perfectly and enhances every bite.
- Tip: Make them your own with mix-ins. While classic is wonderful, don’t be afraid to add 1/4 cup of rolled oats for texture, or a teaspoon of cinnamon for a warm spice note. It’s a very adaptable base recipe.
FAQs
Why did my cookies turn out green?
Don’t be alarmed! This is a completely natural reaction. Sunflower seeds contain chlorogenic acid, which can react with the baking soda (a base) and turn the baked cookies a slight greenish-grey colour, especially as they cool. It doesn’t affect the taste or safety at all—it just means your ingredients are doing their thing. Using a little less baking soda can minimize it, but I say wear the green tint with pride!
Can I make these gluten-free or vegan?
They’re naturally gluten-free as written, which is a huge bonus. For a vegan version, you can try substituting a “flax egg” (1 tbsp ground flaxseed mixed with 3 tbsp water, left to thicken for 5 minutes). The texture will be a bit more crumbly but still delicious. I’ve had good results with this swap, though the egg version provides the best structure.
How should I store these cookies?
Keep them in an airtight container at room temperature for up to 5 days. They tend to soften a bit over time. If you want to keep them longer, you can freeze the baked cookies for up to 3 months. The dough balls also freeze beautifully—just bake from frozen, adding a minute or two to the baking time.
My dough was really oily. What happened?
This almost always points to the sunflower seed butter not being stirred well enough. The oil tends to rise to the top of the jar, so if you don’t incorporate it back in, you’ll end up with an overly oily dough. Next time, really stir that jar from the bottom up until it’s completely homogenous.
Can I use a different nut or seed butter?
Absolutely! The recipe is very adaptable. The same quantities work well for almond butter, peanut butter, or even cashew butter. Just keep in mind that each butter has a different oil content and flavour, so your results will vary slightly, but the method remains exactly the same.
Sunflower Seed Butter Cookies
Chewy, nut-free Sunflower Seed Butter Cookies in just 20 minutes! A simple, one-bowl recipe perfect for allergies or mixing up your cookie routine. Wholesome & addictive.
Ingredients
Ingredients
-
1 cup smooth sunflower seed butter (250 g)
-
3/4 cup light brown sugar (150 g, packed)
-
1 large egg (at room temperature)
-
1 tsp vanilla extract
-
1/2 tsp baking soda
-
1/4 tsp fine sea salt
-
1/4 cup dark chocolate chips (45 g, optional)
-
flaky sea salt (for sprinkling, optional)
Instructions
-
First, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This is non-negotiable for easy cleanup and preventing any sticking. While the oven heats up, add your well-stirred sunflower seed butter, packed brown sugar, egg, vanilla, baking soda, and salt to your mixing bowl.01
-
Now, mix everything together. You can use a spatula or a whisk—I often start with a whisk to break up the brown sugar and then switch to a spatula. The dough will be quite thick and a bit sticky, but that's exactly what you want. You'll notice it comes together quickly into a cohesive, slightly glossy ball. If you're adding chocolate chips, now's the time to fold them in gently.02
-
Scoop the dough. I use a cookie scoop (about 1.5 tablespoons) for evenly sized cookies, but two spoons work just fine. Roll the scoops of dough into balls in your hands—they might be a little oily, which is normal. Place them on the prepared baking sheet, leaving about 2 inches between each one because they will spread.03
-
Here's a fun, classic step: use a fork to press down on each ball of dough, creating a criss-cross pattern. This isn't just for looks; it helps the cookies bake evenly. If the fork starts to stick, dip it in a little water or sugar between presses. If you're using flaky sea salt, sprinkle a tiny bit on top of each cookie now.04
-
Bake for 9-11 minutes. The trick is to pull them out when the edges are set and just starting to darken, but the centres still look puffy and soft. They might seem underdone, but they will continue to set as they cool on the hot baking sheet. Do not overbake them if you want that chewy texture!05
-
This is the hardest part: let the cookies cool on the baking sheet for at least 10 minutes before you try to move them. They are incredibly fragile when hot. After that, you can transfer them to a wire rack to cool completely… or, you know, just eat one warm, because that's honestly a life highlight.06
