These Sunbutter Cookies are similar to peanut butter cookies, but they are made with sunflower seed butter. The cookies are soft in the center, a little crunchy on the outside, and have a rich nutty flavor that makes them stand out.
This post may contain affiliate links. Please refer to the terms page for more information.
Why use sunbutter?
Sunbutter is a great alternative to peanut butter because it's made from sunflower seeds, making it safe for people with peanut allergies. It has a rich, roasted flavor that enhances sweet treats and baked goods. Plus it's loaded with protein, vitamin E, and healthy fats.
Jump to:
Ingredients
Gather the following ingredients to make this sunbutter cookie recipe:
- Sunbutter
- All-purpose flour - sift to remove any lumps
- Baking soda and salt
- Unsalted butter - softened
- Granulated sugar and brown sugar - use either light or dark brown sugar
- Large eggs - bring the eggs to room temperature before starting this recipe
- Sunflower seeds and mini chocolate chips - use roasted sunflower seeds
See recipe card for quantities.
Instructions
The following video walks you through the step-by-step instructions to make these sunbutter cookies:
Equipment
You need the following equipment to make this cookie recipe:
- Cookie sheet pans - lined with parchment paper silicone baking mats
- Electric mixer - a hand- or stand-mixer may be used
- Bowls, measure cups and spoons
- Silicone spatula
- Dinner fork - to flatten cookies
- Mesh sieve - to sift flour
Storage
After the sunbutter cookies are completely cool, place in an airtight container. Store at room temperature for up to 4 days.
For longer storage, wrap well and freeze for up to 2 months.
FAQ
Yes - this recipe can easily be made gluten-free. Just swap the all-purpose flour for a 1:1 gluten-free baking flour.
More popular cookie recipes
Looking for other yummy cookie recipes? Try these:
I hope you love this Sunbutter Cookie Recipe as much as my family and friends have over the years! If you give it a try, I’d love to hear what you think—feel free to leave a comment.
📋 Recipe
Sunbutter Cookies
Equipment
- 3 Cookie Sheet Pans Lined with parchment paper or silicone baking mats
- 1 Electric mixer hand- or stand-mixer
- Bowls, measuring cups and spoons
- 1 Fork to flatten cookies
- 1 Mesh sieve optional - to sift flour
Ingredients
- ¾ Cup Unsalted butter softened
- 1 Cup Brown sugar light or dark
- ½ Cup Granulated sugar
- 1 Cup Sunbutter
- 2 Large Eggs room temperature
- 2 ⅔ Cups All-purpose flour sifted to remove any lumps
- ½ teaspoon Baking soda
- ¼ teaspoon Sea salt
- ½ Cup Mini chocolate chips
- ½ Cup Sunflower seeds roasted and salted
Instructions
- In a medium bowl, whisk together flour, salt and baking soda. Set aside for later.½ teaspoon Baking soda, ¼ teaspoon Sea salt, 2 ⅔ Cups All-purpose flour
- Using a stand mixer with the paddle attachment, begin mixing the butter, granulated sugar and brown sugar until light and fluffy (2 - 3 minutes on medium speed). Scrape the bowl as needed. Note - a hand mixer may also be used.¾ Cup Unsalted butter, 1 Cup Brown sugar, ½ Cup Granulated sugar
- Add eggs to mixing bowl. Mix on medium speed until combined, scraping the bowl as needed.2 Large Eggs
- Add sunbutter to mixing bowl. Mix on medium speed until combined, scraping down the sides of bowl as needed.1 Cup Sunbutter
- Add flour mixture to mixing bowl. Mix on low speed until combined.
- Stir in chocolate chips and sunflower seeds.½ Cup Mini chocolate chips, ½ Cup Sunflower seeds
- Wrap the dough and place in refrigerator for approximately 30 minutes or until chilled.
- Preheat oven to 350℉ (180℃)
- Prepare 3 baking sheet pans by lining with parchment paper or a silicone baking mats.
- Scoop approximately 1 ½ tablespoons of dough per cookie and place on prepared sheet pans - leave at least 2 inches of space between each cookie to allow for spreading.
- Place the dough on prepared baking pans, leaving approximately 2 inches of space between each cookie.
- Dip a dinner fork into a plate with flour and lightly flatten each cookie with the fork.
- Bake cookies for 10 - 12 minutes, or until tops and edges of cookies are browning.
- Let cookies cool on the baking sheets for 5 to 10 minutes, then transfer them to a wire rack to cool completely.
Leave a Reply