Sunflower Butter Cookies

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a stack of sunflower seed butter cookies with the one on top half broken showing the golden brown color

5 from 1 vote

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www.theconsciousplantkitchen.com

These Sunflower Butter Cookies are easy, nut-free cookies perfect for your Christmas platter. Plus, this cookie recipe is very versatile, and you can add chocolate chips to the mix for some crunch!

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/sunflower-butter-cookies/ or scan the QR code here ➡️

Prep Time10

Cook Time12

Total Time22

Servings: cookies

Calories: 206.5kcal

Author: Carine Claudepierre

Ingredients

1 cup Sunflower Seed Butter unsalted, unsweetened
¾ cup All-Purpose Flour note 1
5 tablespoon Maple Syrup note 2

Optional but recommended

1 teaspoon Vanilla Extract
½ teaspoon Baking Powder
⅓ cup Dairy-Free Dark Chocolate Chips

US Customary - Metric

Instructions

Preheat the oven to 350°F (180°C). Line a cookie sheet with parchment paper. Set aside.
In a medium-sized mixing bowl, add fresh sunflower seed butter, maple syrup, and vanilla extract if used.
Combine with a spatula until it forms a creamy paste.
Fold in the flour, and baking powder if used.
Stir until it forms a sticky cookie dough. Fold in chocolate chips now if using and stir to incorporate.
Grease hands, divide the dough into 12 balls, and roll each between oiled hands.
Place each ball on the prepared cookie sheet and, using a fork, flatten the cookies. I love to flatten each cookie twice, forming a crisscross shape on the top of the peanut butter cookies.
Repeat until all cookies are shaped and leave a thumb space between each cookie. They won't expand while baking, but you don't want the cookies to touch each other.
Bake for 11-12 minutes or until the sides are golden brown.
Cool the cookies down for 10 minutes on the tray, then transfer them to a cooling rack. If they turn green in the middle, they are safe to eat, and it won't alter the taste of the cookies.

Notes

Note 1: You can swap flour with the same amount of oat flour or almond flour but these two flours create crumbly, fragile cookies.

Note 2: Agave syrup, coconut nectar, or any liquid sweetener provides excellent results.

Note 3: Baking powder limits the risk of the cookies turning green when they cool down. If green, they are safe to eat, and it won't alter their taste.

Storage: Store the cookies in an airtight container for up to 5 days, or freeze them for a month in zip-lock bags and thaw them at room temperature.

Nutrition