Sunflower Seed Butter Cookies are made with five simple ingredients to make a crunchy cookie with a slightly chewy center in just 15 minutes!
If you are like me, you’ll know cookies are the ultimate comfort food. Not being able to enjoy them because of allergies or dietary restrictions can be really frustrating. It is my goal to make sure nobody has to go without something so darned delicious to satisfy their craving.
🍪 Why This Recipe Works
- Simple ingredients
- Can be made gluten free cookies with a flour blend
- Great for bake sales, packing in child’s lunch, mid-day treat, etc
- Freezer friendly
- A tasty nutty flavor
🍽️ What is Sunbutter
Sunbutter is made from sunflower seeds. This option is typically great for those who have allergies to peanut butter or other tree nuts. It is also loaded with protein, fiber, Vitamin E, zinc, and iron.
Before you use this, make sure you check the labels to make sure they are certified free of any contaminants from a peanut producing facility. It is much better to be safe than sorry!
Even if you have zero allergies, you will love using this as an alternative for recipes. It has a mild flavor that is easy to substitute in recipes and is very kid-friendly for your picky eaters.
With only five simple ingredients, this is one that I make fairly often!
- Baking Soda
- Brown Sugar
- Sunbutter (Sunflower Seed Butter)
Let’s get started on how to make them.
Step One: Preheat the oven and line a baking sheet with parchment paper. This prevents sticking and makes the cookies easy to remove once baked.
It also saves messy cleanup which saves even more time. I love these kind of timesaving baking hacks!
Step Two: Combine the brown sugar, milk, sunbutter together using a mixer.
Step Three: Once the wet ingredients are nice and creamy, add in your dry ingredients, mixing until smooth. Make sure to scrape down sides of bowl as needed so all ingredients are incorporated.
Step Four: Drop the cookies onto the prepared baking sheet, press with the back of a fork and bake until nice and golden brown on the edges.
🍲 Expert Tips
Make sure to check out these tips to make this a meal prep friendly option for you and your family!
Always consider making the cookie dough ahead of time and form them into little balls. Freeze them on a cookie sheet for about 6-12 hours and remove them from the freezer.
Place them in a freezer safe bag, like Ziploc’s brand. This will ensure that they remain fresh won’t get freezer burn. Take out a few at a time to bake in smaller batches.
Another favorite tip for all cookies is to prepare all the ingredients the night before into little measuring cups and then cover them. This saves me so much time and I can simply dump them into my KitchenAid, mix for a couple minutes and form the balls. I usually can make this portion faster than it takes to preheat the oven. Seriously, try it out!
🥛 Recipe FAQs
The chlorogenic acid (chlorophyll) in the sunbutter can cause your cookies to become green as they cool. This is totally normal and your cookies are still safe to eat.
Sun Butter contains less saturated fat compared to most classic peanut butters. But, as with all things, it is good in moderation.
Sunflower seeds are the main ingredient of SunButter. It is like nut butter, but features sunflower seeds.
SunButter have a nice nutty roasted sunflower seed flavor. Since it is the main ingredient, it takes on the most flavor. It also has a similar texture to a peanut butter but a bit different in creaminess.
Easily substitute the flour for a gluten free option with a 1:1 measurement. Coconut flour is my go-to gluten free option.
Almond milk would be and ideal substitute for this recipe, but if you are making it because of a nut allergy, then you may look to coconut milk, soy milk, or even hemp milk as options.
🥚 More Cookie Recipes
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Sunflower Seed Butter Cookies | FIVE Ingredients | Sun Butter
- Sheet Pan
- ⅔ cup Flour use a gluten free option if desired
- 1 tsp Baking Soda
- 1 cup Brown Sugar
- ¼ cup Milk
- 1 cup Sunflower Seed Butter We used Sunbutter brand
- Place the Sunbutter, milk and brown sugar in a bowl and mix until smooth and creamy.
- In a separate bowl, add the flour and baking soda, and blend well.
- Add the flour to the mixing bowl, and blend on low until all ingredients are thoroughly combined.
- Scrape down the sides of the bowl, and blend again on medium until smooth.
- Line a cookie sheet with parchment paper, and drop the cookies by the teaspoonful onto the parchment paper. Press each cookie with the back of a fork.
- Place the cookie sheet in the oven at 350 degrees, for 12 – 15 minutes, or until the edges of the cookies are golden brown.
- Remove from oven to a wire rack to cool.