Sunflower Seed Butter Cookies

Judging by the plethora of dessert recipes on this website, one might assume that I am not much of a healthy eater. But despite the frequent occurrence of butter and sugar on my ingredient lists, I do enjoy discovering healthy food and developing healthy recipes. I can honestly spend hours in the health food store discovering the health benefits of different ingredients and dreaming up different ways I can incorporate these power foods into my recipes. My latest health food discovery is Sunflower Seed Butter. I was in search of a nut butter with a healthier nutrient profile than the typical Jif Peanut Butter, and stumbled upon this delicious nutty spread. Sunflower Seed Butter has no cholesterol, a third less fat than peanut butter and an elevated level of fiber and iron. And did I mention it is incredibly addicting? This nut butter tastes sweeter than peanut butter, with a toasty nuttier flavor. I knew it was great on toast in the morning, but I wondered how it would fare in a healthified cookie recipe. And after some experimentation, this recipe for soft, nutty Sunflower Seed Butter Cookies was born. The cookies are less than 100 calories per serving, but they taste just as decadent as the traditional peanut butter cookie. I used another healthy ingredient, ground flaxseeds, as an egg replacement. And just to stay within my Miss Petite Sweets bounds, I added chocolate chips & dried cranberries into the mix to add an extra punch of sweetness. So next time you are in the health food aisle, don’t be afraid to pick up these non traditional ingredients and make these delicious cookies. After one bite, you’ll forget they are healthy in the first place.

Ingredients: Makes 24 cookies

  • 1 tablespoon ground flaxseed
  • 2-3 tablespoons water
  • 5 tablespoons unsalted butter
  • 1/2 cup sunflower seed butter
  • 2/3 cup brown sugar
  • 1/2 teaspoon vanilla extract
  • 1 cup all purpose flour
  • 3/4 cup old fashioned rolled oats
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 3 tablespoons almond milk
  • 1/3 cup dried cranberries
  • 1/4 cup mini chocolate chips


  1. In a small bowl mix ground flax seed with 2-3 tablespoons water and stir until mixture thickens and forms a gel; this process takes about 1-2 minutes; set aside
  2. In a large bowl beat butter, sunflower seed butter & sugar together until creamy
  3. Beat in flaxseed mixture & vanilla
  4. In a separate bowl mix flour, oats, baking powder, salt & cinnamon together
  5. Slowly add flour mixture to butter mixture and beat at a low speed until well incorporated
  6. Slowly beat in almond milk
  7. Stir in cranberries & chocolate chips
  8. Scoop tablespoons of batter onto a greased cookie sheet
  9. Bake at 350 for 12 minutes


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