Vegan Sunflower Butter Cookies Recipe
Crisp on the edges with perfectly chewy centers, these nutty, naturally sweet vegan sunflower butter cookies deliver a satisfying treat that rivals traditional peanut butter favorites.
Ingredients
<ul class="ingredients-main-list"><li class="ingredients-single-item">200g sunflower seed butter (stirred well)</li><li class="ingredients-single-item">150g light brown sugar</li><li class="ingredients-single-item">60ml plant-based milk (oat or almond works best)</li><li class="ingredients-single-item">2 tsp vanilla extract</li><li class="ingredients-single-item">180g all-purpose flour</li><li class="ingredients-single-item">1 tsp baking soda</li><li class="ingredients-single-item">¼ tsp salt</li><li class="ingredients-single-item">50g sunflower seeds, plus extra for topping</li><li class="ingredients-single-item">Flaky sea salt for sprinkling (optional)</li></ul>
Equipment
<ul class="equipment-main-list"><li class="equipment-single-item">Baking sheets</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Cookie scoop (4cm/1.5-inch diameter)</li></ul>
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Directions
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper. This prevents the cookies from sticking and makes cleanup easier.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a large bowl, combine the sunflower seed butter and brown sugar. Mix vigorously until fully incorporated and slightly lighter in color, about 2 minutes. The sugar crystals help create tiny air pockets that give the cookies their perfect texture.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Add the plant-based milk and vanilla extract to the mixture, stirring until smooth and well combined. The liquid ingredients help to distribute the flavors evenly throughout the dough.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>In a separate bowl, whisk together the flour, baking soda, and salt. The baking soda is crucial here – it reacts with the slight acidity in the brown sugar to help the cookies rise and develop their characteristic crackly top.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can develop the gluten in the flour and make your cookies tough instead of tender.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Gently fold in the sunflower seeds, distributing them evenly throughout the dough. The dough should be thick but still soft and slightly sticky to the touch.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Using a cookie scoop or tablespoon, portion the dough into balls (about 40g each). Place them on the prepared baking sheets, leaving about 5cm between each cookie as they will spread during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Slightly flatten each ball with your palm or the bottom of a glass. Press a few additional sunflower seeds on top of each cookie and sprinkle with a tiny bit of flaky sea salt if desired - this creates a beautiful contrast to the natural sweetness.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Bake in the preheated oven for 10-12 minutes, until the edges are golden brown but the centers still look slightly underdone. This ensures your cookies will have that perfect chewy center once cooled. For crispier cookies, bake for 1-2 minutes longer.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Remove from the oven and allow the cookies to cool on the baking sheets for 5 minutes - they're fragile when hot and will firm up as they cool. The residual heat from the baking sheet continues the cooking process slightly.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Transfer to a wire rack to cool completely. The cookies will continue to firm up as they cool, developing their perfect chewy texture. Store in an airtight container for up to 5 days, or freeze for up to 3 months for a quick treat anytime!</li></ol>
Chef’s Notes
A few helpful details for making this recipe.
Can sunflower seed butter cookies be made gluten-free?
Yes! Simply substitute the all-purpose flour with a gluten-free flour blend that contains xanthan gum. The texture might be slightly different, but the cookies will still maintain their delicious chewy centres and crisp edges. Be sure to check that your other ingredients are certified gluten-free.
Why are my plant-based cookies spreading too much during baking?
Excessive spreading typically occurs if the butter substitute is too warm or there's not enough flour. Chill your dough for 30 minutes before baking, use room temperature (not melted) sunflower butter, and ensure your measurements are accurate. Adding an extra tablespoon of flour can also help.
How do sunflower butter cookies compare to traditional peanut butter cookies?
Sunflower butter cookies have a milder, slightly more earthy flavour compared to peanut butter cookies. They're perfect for those with nut allergies while maintaining a similar texture profile. The natural sweetness of sunflower seeds creates a complex flavour that many find even more satisfying than peanut versions.
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