Thick and delicious, these Chocolate Chip Sunflower Seed Butter Cookies have all the depth and richness of a peanut butter cookie, but without any nuts!
What’s a girl to do when her work at the fitness center gets cancelled because of a leak in the gym’s ceiling, as Phoenix gets record-breaking rain and flooding?? I’ll tell you what I did…I made these incredible cookies! There’s nothing better than the smell of baking cookies, being all dry in a toasty warm kitchen, while hearing the storm thunder and rage just outside the windows.
Nothing better…except maybe actually eating these yummy cookies! I wanted to create a recipe with all the depth and richness of a peanut butter cookie, except without any nuts. Peanut and tree nut allergies are no laughing matter! Even though I, thankfully, am not allergic to nuts myself, I do have relatives in my family who have to face life with very serious nut allergies, including one who recently very tragically passed away due to an allergic reaction after accidentally eating something that had unknowingly come into contact with nuts, while on a family vacation cruise. It’s no joke, folks! Let’s do our best to help those we love who do have serious allergies, live as safely and as normally as possible! That’s why I wanted to come up with a cookie recipe like this…so that people who do have those allergies can still eat incredibly delicious treats! And even if you aren’t allergic to nuts, make these anyways! Just because… they’re oh so soft, the perfect balance of salty and sweet, bursting with gooey chocolate chips…just plain and simple, irresistible yumminess.
Have you ever tried Sunflower Seed Butter? I hadn’t tried it until just recently, and I’m totally hooked! I had this crazy preconceived notion that it would taste weird and yucky, but from my very first taste, I was blown away! It’s so delicious, and I keep trying to find new ways to add more and more of it in my foods! I buy mine at Trader Joes, but I’ve seen a type of Sunflower Seed Butter in almost all the grocery stores in my area, plus several places online!
These cookies are thick and dense like brown sugar pillows, with a salty/sweet richness from the sunflower seed butter and the gooey chocolate chips. Pure, heavenly bliss packed into one delicious cookie (or two, or three!!).
This Chocolate Chip Sunflower Seed Butter Cookie Recipe is pretty straight forward, but it does require at least one hour of dough chilling before it be baked, so make sure to allow for that extra waiting time, or just make the dough the night before you want to bake.
Also, these cookies call for room temperature butter, so be sure to set out your stick of butter a few hours ahead of time, or VERY CAREFULLY microwave the stick, a few seconds at a time, on a very low power level, until it reaches that soft, room temperature status. You don’t want it melted in the slightest; doing so will slightly change the end result, and the cookies will be flatter and crispier than the ones shown here.
These can be made with any wheat-containing all-purpose flour or with Better Batter Gluten Free All Purpose Flour, and the result with either type will be the same! Choose whatever kind is best for you and your dietary needs (check here and here for more delicious recipes using Better Batter—I promise, after trying this brand, you’ll never want for another gluten-free flour blend again!).
If you’re stuck inside on a rainy day like I am, turn those gray skies around by whipping up a batch of these beauties! You’ll never have a gloomy day taste quite as delicious again!!
- 1 and ¼ cup Flour (All-Purpose Flour OR Better Batter Gluten Free Flour)
- ½ teaspoon Baking Soda
- ¼ teaspoon Salt
- ½ cup Butter, softened to room temperature (1 stick)
- ½ cup Brown Sugar (either light or dark brown sugar are delicious in this recipe)
- ¼ cup Granulated Sugar
- ¾ cup Sunflower Seed Butter*
- 1 large Egg
- 1 teaspoon Vanilla Extract
- Splash of Lemon Juice, optional**
- 1 cup Chocolate Chips (Semi-Sweet or Dark Chocolate Chips are both delicious—use your favorite!)
- In a medium mixing bowl, toss together Flour, Baking Soda, and Salt.
- In a large mixing bowl, using a hand-held mixer on medium speed, cream together room-temperature Butter, Brown Sugar, and Granulated Sugar until light in color and fluffy.
- Add Sunflower Seed Butter to the butter/sugar mixture, and beat well. Add Egg and Vanilla, (and lemon juice, if desired**), and beat well until all ingredients are completely mixed together well, about 1 minute.
- Slowly stir Flour mixture into the large mixing bowl, using a large spoon or spatula, until ingredients are JUST combined. Do not overmix. Fold in Chocolate Chips.
- Cover bowl with plastic wrap and refrigerate dough for at least 1 hour.***
- When ready to do the baking, preheat oven to 350 degrees. Take cookie dough out of refrigerator. Line 2 large baking sheets with parchment paper or silicon baking mats.
- Take a spoonful of dough, and use your hands to roll it into a ball before placing it onto the baking sheet. Repeat with remaining dough, making all the balls similar in size.
- Bake cookies for 9-12 minutes. The cookies will look underbaked, and this is what you want! Allow the cookies to cool completely ON THE BAKING SHEET.
- Store cookies in a tightly closed container at room temperature, or freeze for up to 6 months.
- Makes 16-20 cookies
**Sunflower seeds and Sunflower seed butter can sometimes turn green after baking. Don't worry! This is COMPLETELY NORMAL, and is completely safe to eat! If you want to avoid any green-ness in your baked goods, add a splash of lemon juice to the wet ingredients, as stated in the recipe.
***Chilling is mandatory. Dough will not roll and bake correctly without the chilling.
For other no-nuts recipes, try: