Sunflower seed butter has to be one my favorite condiments. Or would it be considered a spread? Either way, this allergy friendly butter is so yummy on toast, in smoothies, on a spoon 🙂 and especially in this cookie recipe. Sunflower seed butter cookies are so rich and chewy and the edges are perfectly crisp.
Why you will love these cookies
This recipe whips up so fast, in as little as 8 minutes.
All you will need is a large mixing bowl and a wooden spoon (or any kind of spoon). No mixer required!
Incredibly versatile. You can add in anything you like, such as chocolate chips or raisins.
They are allergy friendly so those who are allergic to nuts or don’t eat them can enjoy!
Let’s get baking!
These cookies bake up in less than 10 minutes and you can adjust the bake time depending on whether you prefer your cookies soft and chewy or more on the crunchy side. My husband and I both prefer these cookies to be light, soft and chewy so at about 8 minutes or so they are ready to come out. This recipe always makes a good enough of cookies. Depending on large I make them, I will get about 30 or so cookies.
Sunflower seeds in general are high in fat, but they have the good fat 🙂 You know, the kind that might the American Heart Association says could help your heart. Don’t overindulge if you are watching your waistline 😉
Sunflower seed butter cookies are definitely in my top 3 favorite cookies and I’m sure they will be in yours too once you give this recipe a try!
If you love these Sunflower seed butter cookies, try some of these amazing cookie recipes on the blog a try!
Chocolate Chip Brownie Cookies
Ginger Molasses Sandwhich cookies
Sunflower Seed Butter Cookies
Irresistible cookies make with Sunflower Seed Butter.
Ingredients
- 1/2 cup butter softened
- 3/4 cup sunflower seed butter
- 1-1/4 cup light brown sugar firmly packed
- 3 tablespoons milk
- 1 tablespoon vanilla
- 1 egg
- 1 3/4 cup all-purpose flour
- 3/4 teaspoon salt
- 3/4 teaspoon baking soda
Instructions
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Preheat the oven to 350.
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Whisk together flour, salt and baking soda. Set aside.
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In a separate large bowl, mix softened butter, brown sugar, milk and vanilla and stir until well combined. Add egg and stir until incorporated.
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Incorporate the dry ingredients into your creamed mixture until combined.
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Scoop heaping tablespoon fulls on a sheet pan 2 inches apart.
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Flatten by pressing fork into each cookie in a crisscross pattern.
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Baked for 7-8 minutes or until set and slightly brown around edges. Cool for 1 minute on a baking sheet and transfer to cooking wrap to cook completely. Enjoy!
Recipe Notes
Feel free to add chocolate chips!
