Chocolate Chip Sunflower Seed Butter Cookies
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 16-20
Thick and delicious, these Chocolate Chip Sunflower Seed Butter Cookies have all the depth and richness of a peanut butter cookie, without any nuts!
  • 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!)
  1. In a medium mixing bowl, toss together Flour, Baking Soda, and Salt.
  2. 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.
  3. 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.
  4. 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.
  5. Cover bowl with plastic wrap and refrigerate dough for at least 1 hour.***
  6. 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.
  7. 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.
  8. 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.
  9. Store cookies in a tightly closed container at room temperature, or freeze for up to 6 months.
  10. Makes 16-20 cookies
*Sunflower Seed Butter is typically "natural," with some oil at the top of the jar when it is first opened. Make sure to thoroughly stir the Sunflower Seed Butter to a uniform and creamy consistency before using it in this recipe.

**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.
Recipe by SunnySideUps | Living Life Sunny Side Ups at