Vegan Sunflower Butter Cookies Recipe

Name: Vegan Sunflower Butter Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups all-purpose flour, unbleached (or light spelt flour, which I love!); 1 teaspoon baking powder; 1/2 teaspoon baking soda; 2 tablespoons sugar; 1/4 teaspoon salt; 1/3 - 1/2 cup natural-style peanut butter (available in the natural foods section of supermarkets, or at specialty health-food stores) or 1/3-1/2 cup sunflower seed butter (available in the natural…; 1/2 cup maple syrup; 1 teaspoon molasses; 1 teaspoon vanilla extract; 2 -3 tablespoons canola oil; 2 -3 tablespoons water, as needed

Servings: persons

1 1/4 cups all-purpose flour, unbleached (or light spelt flour, which I love!)
1 teaspoon baking powder
1/2 teaspoon baking soda
2 tablespoons sugar
1/4 teaspoon salt
1/3 - 1/2 cup natural-style peanut butter (available in the natural foods section of supermarkets, or at specialty health-food stores) or 1/3-1/2 cup sunflower seed butter (available in the natural foods section of supermarkets, or at specialty health-food stores)
1/2 cup maple syrup
1 teaspoon molasses
1 teaspoon vanilla extract
2 -3 tablespoons canola oil
2 -3 tablespoons water, as needed

1
Preheat oven to 350u00b0F
2
Sift together the ingredients from flour through salt.
3
In a separate bowl, combine the sunflower seed butter and all other ingredients, and whisk well. Add to the dry ingredients, and stir 'em up.
4
Spoon the batter in roughly circular blobs (heehee) onto a baking pan lined with parchment paper. (They flatten quite a bit!) Mark them with a fork that's been dipped in icewater after each cookie.
5
Bake for 10-12 minutes, just till nice and golden on the bottom.
6
After they rest on the sheet for a couple minutes, remove to a cooling rack. But they're good warm or cold ;).
7
Finally: these would be AMAZING with semi-sweet chocolate chips or dried cherries. Let me know if you try that!

739

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/4 cups all-purpose flour, unbleached (or light spelt flour, which I love!), 1 teaspoon baking powder, 1/2 teaspoon baking soda, 2 tablespoons sugar, and more.

Yes, Vegan Sunflower Butter Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Vegan Sunflower Butter Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions