Sunbutter Cookies

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These tasty sunbutter cookies are a delicious treat! If you love alternative nut butters and sweet treats, you've got to try this soft cookie recipe.

They're great for folks with food allergies or for anyone who enjoys sunflower seeds.

Because of the chlorogenic acid in sunflower seed butter reacts with the baking soda the inside of these cookies will turn green! It's a fun surprise when you bite into the cookie.

Sunbutter is made from sunflower seeds - it's high in vitamin E, iron, and magnesium. It can be found in most grocery stores (you may need to look in the health food section if you don't see it next to the peanut butter).

Sunbutter is great for people with a peanut allergy or tree nut allergy since it's made from seeds. It's a wonderful alternative to peanut butter or almond butter because it still has a rich, creamy taste.

Jump to:

• Ingredients
• Instructions
• More Easy Cookie Recipes
• Substitutions & Variations
• Storage
• Tips for Making this Recipe
• Sunbutter Cookies

Ingredients

Here's what you'll need to make some delicious sunflower butter cookies.

• Sunflower Seed Butter
• Maple Syrup
• Fresh Egg
• All-Purpose Flour
• Kosher Salt
• Baking Soda

See the recipe card for quantities.

Instructions

Combine the sunflower seed butter, maple syrup, and egg in a medium bowl. Stir till combined. 

Then add the flour, salt, and baking soda. Stir till fully combined. 

Refrigerate the cookie dough for at least 1 hour. 

Use a cookie scoop or large spoon to make 12 equal-sized balls. Place them onto a parchment-lined cookie sheet. Press the balls gently to flatten them. 

Feel free to add a criss-cross pattern to the top of the cookie with a fork.

Bake for 8 to 10 minutes until golden brown. 

Allow the cookies to cool on a cooling rack for at least 10 minutes before serving.

More Easy Cookie Recipes

Looking for more fun cookie recipes? Try some of our favorites!

• Almond Flour Peanut Butter Cookies - a great option for gluten-free folks.
• Healthier Pumpkin Spice Cookies - these fall-inspired cookies are tasty and healthy!
• Healthy Edible Cookie Dough - not technically a cookie, but for cookie dough lovers, this healthier version is safe to eat because there are no raw eggs!

Substitutions & Variations

Need to make some changes to this recipe? Here are some optional swaps you can make.

• Sweetener - you can swap the maple syrup for an equal amount of another sweetener like honey, agave, coconut sugar, white sugar, or brown sugar.
• Add-ins - if you'd like to add some additional ingredients to these cookies, you could stir in some chocolate chips, rolled oats, chopped walnuts or

Storage

These cookies can be kept at room temperature in an airtight container for 5 to 7 days.

Tips for Making this Recipe

Links on some posts are affiliate links and as an Amazon Associate, I earn from qualifying purchases.

Cooking Tips - These cookies will always be soft, but if you allow them to cool for at least an hour, they'll become a little firmer.

Recommended Tools - I recommend using parchment paper that's the same size as your baking sheets - this is the ready-to-use parchment paper I like and here are the sheet pans I like.

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