When I was a child peanut butter cookies were a staple in our home, but now that we have a child with a peanut allergy you won’t find those in our cookie jar, but you will find these sunflower seed butter cookies! Made with our all-purpose flour blend and sunflower seed butter (you can use the name brand or an alternative, whatever your family prefers,) these cookies are sure to become the ‘new’ staple in your home too. These do requiring chilling the dough for an hour after making it, so plan accordingly! We also added our chocolate sprinkles on top of the cookies, when there was about 2 minutes left in the oven for cooking. Sunflower seed butter and chocolate come together so nicely.
This recipe is top 14 allergen free, gluten free and vegan.
The first step to making these is to gather all your ingredients and supplies.
Sunflower Seed Butter Cookies
Makes approximately 36 cookies depending on size of cookies you make
Tools Needed:
- Two Baking Pans
- Parchment Paper
- Hand or Stand Mixer
- Mixing Bowl(s)
- Measuring Cups
- Measuring Spoons
- Spatula
- Cooling Rack(s)
Ingredients Needed:
- 3/4 cup sunflower seed butter
- 1/2 cup (vegan) butter, room temperature
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/4 cup of milk of your choice
- 1 teaspoon vanilla extract
- 2 1/4 cups Kate’s Safe & Sweet All-Purpose Flour (279 grams)
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 tablespoons cornstarch
- 1/4 teaspoon salt – can omit if using salted butter (vegan butter usually contains salt)
Topping Ingredients Needed:
- 3 tablespoons granulated sugar
- Chocolate sprinkles (optional)
Instructions:
- Line two sheet baking pans with parchment paper and set aside.
- In a medium bowl whisk together flour, baking powder, baking soda, cornstarch, and salt. Set aside.
- In a large bowl with a stand mixer or hand mixer, beat together butter and sunflower seed butter for about 3-4 minutes until creamy, using a paddle attachment.
- Add sugar, brown sugar, milk, and vanilla and then beat on high for 2-3 minutes, until light and fluffy.
- Slowly add in the dry ingredients to the wet and beat on high, scraping down sides, until batter is combined and fluffy.
- Using a tablespoon, make rounded cookie dough balls between your hands and place into a bowl or onto the cookie sheets.
- Let dough chill in the refrigerator for an hour.
- Preheat oven to 350°F.
- Lay out the cookie dough balls onto the parchment lined cookie sheets. Take a fork and press down onto the rounded balls twice to get the signature cookie look.
- Sprinkle with the granulated sugar.
- Bake 12-16 minutes, or until edges are very lightly colored.
- If adding chocolate sprinkles on top, remove the cookies from the oven a few minutes before they are fully baked, and sprinkle with chocolate sprinkles.
- Let cool on pan for 10 minutes then remove to continue cooling on cooling rack(s).
Store cookies in an airtight container for up to a week. Cookies can be frozen after baking and kept in an airtight container in the freezer for up to 3 months.
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