These soft, chewy cookies are made with sunflower seed butter, coconut flakes, and dark chocolate chips, a naturally gluten free treat with no flour or dairy. They're sweet, nutty, and packed with texture, and perfect for those who can't have peanuts or tree nuts but still crave a rich, satisfying cookie.
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Why This Recipe Works
- No flour, no problem: The sunflower seed butter acts as both fat and binder, giving structure without needing any flour.
- Balanced sweetness: Brown sugar, dates, and maple syrup bring depth and natural sweetness without overwhelming the flavor.
- Protein boost: Sunflower seeds and the seed butter make these cookies more filling than typical sweets.
- Simple prep: Everything mixes in one bowl, no creaming butter or chilling dough required.
- Allergy-friendly: Naturally gluten-free, dairy-free, and nut-free - great for school snacks or potlucks.
Ingredients Needed
- Sunflower seed butter: Gives the cookies richness and structure. Substitute with almond butter or peanut butter if allergies aren't a concern.
- Sweetened coconut flakes: Add chewiness and tropical sweetness.
- Semi-sweet chocolate chips: Use dark or milk chocolate chips, or chopped chocolate bars.
- Dark brown sugar: Adds moisture and molasses flavor. Light brown sugar or coconut sugar also work.
- Dates: Finely chopped for natural sweetness and chew. You can replace with raisins or dried cranberries.
- Sunflower seeds: Toasted seeds add crunch. Pumpkin seeds or chopped nuts can be used instead.
- Maple syrup: Helps bind and sweeten. Honey or agave syrup are fine swaps.
- Eggs: Holds everything together.
- Vanilla extract: Rounds out the flavors.
- Baking soda: Helps the cookies rise slightly. Make sure you dont confuse it with baking powder.
- Salt: Balances the sweetness.
How To Make
Step 1. Preheat your oven to 350°F (175°C).
Step 2. Mix: Add all ingredients to a stand mixer or a large bowl. Beat on medium speed until the dough is smooth and cohesive.
Step 3. Scoop: Drop generous tablespoons of dough onto a parchment paper lined baking sheet.
Step 4. Bake for 12-14 minutes, until the edges are set but the centers are still soft.
Step 5. Cool: Let cookies rest on the baking sheet for 10 minutes before transferring to a rack.
Expert Tips
- If the dough feels sticky, chill it for 15 minutes before baking.
- Don't overbake. The cookies will seem soft when first out of the oven but firm up as they cool.
- Add a sprinkle of sea salt on top before baking for a gourmet touch.
How To Serve
These cookies are perfect with a cup of coffee or tea, crumbled over yogurt for breakfast, wrapped individually for lunchboxes or a s a base for ice cream sandwiches. Try vanilla or coconut ice cream between two cookies.
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📖 Recipe
Sunflower Seeds Butter Cookies(Gluten Free Recipe)
Ingredients
- 1 cup sunflower seed butter
- 1 cup sweetened coconut flakes
- ½ cup semi-sweet chocolate chips
- ½ cup packed dark brown sugar
- ½ cup dates chopped
- ¼ cup sunflower seeds
- ¼ cup maple syrup
- 1 large egg
- ½ teaspoon vanilla
- ½ teaspoon baking soda
- ¼ teaspoon salt
Instructions
- Preheat the oven to 350F.
- Place all of the ingredients together in the bowl of a stand mixer.
- Mix on medium speed until the ingredients are well incorporated.
- Drop generous tablespoons of dough onto a parchment lined cookie sheet.
- Bake for 12-14 minutes until cookies are set, but still soft.
- Remove from the oven and let cool on the cookie sheet.
- Enjoy!
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