I know, right? Two recipes in two days! But, yesterday we made cinnamon sunflower seed butter. Today, Mr. 10 and I were looking at that same cinnamon sunflower seed butter, and we thought that it would make most excellent cookies. We were correct.
When Mr. 10 was diagnosed with allergies to dairy and wheat about 1.5 years ago, I was absolutely overwhelmed by browsing through gluten free, dairy free recipes online. I’ve never been a baker, and the idea of multiple flours + xanthan gum + exact proportions just turned me off of the whole process. Well, fast forward to now, and we’ve found that it’s much easier for our family to adapt conventional recipes that lend themselves more naturally to being wheat free/dairy free.
The below is basically the old super simple peanut butter cookie recipe (sans peanuts, of course!): One cup PB, one egg, one cup sugar. Here, just substitute sunflower seed butter for peanut butter and you have yourself a recipe that’s free of another major allergen. (And if you’re egg free, just substitute a flax egg for the egg used here. Mix 1 tsp ground flaxseed meal with 3 TBSP water. Let sit for two minutes and use as you would an egg in the recipe.)
Dairy free, gluten free, peanut free, super easy, four ingredient, sunflower seed butter cookies!
(OK, so the name does not trip lightly off the tongue — but the taste? yeah, it’s all that and a bag of dairy free chocolate chips.)
One cup sunflower seed butter
One large egg
One cup sugar
Dairy free chocolate chunks or chips (for the top, optional)
Mix all ingredients except chocolate chips until it forms a sticky dough.
Roll into balls and roll each in granulated sugar. Place about 1″ apart on greased cookie sheet (I used Pam). Flatten lightly with a fork, then add dairy free chocolate chunks or chips to the top, if desired. Bake at 350 for about 14 minutes — check and flip cookie sheet around at 10 minutes in — or until bottoms are lightly browned.
Let cool on cookie sheet for 2-3 minutes, then remove to cooling rack. Note that cookies will be a bit crumbly, so use care when moving.
Let cool just enough to … eat!
Yum, yum, extra yum
OK, so the cinnamon in this seriously made the cookie. If you are using regular Sunbutter or another unflavored sunflower seed spread, I’d add about 1/2 tsp of cinnamon to your dough. Also, I have made these before with Sunbutter, and they actually held together better and had a nicer texture with our homemade cinnamon sunflower seed butter. The homemade stuff is grittier and a little thicker than Sunbutter, and I think it will be better for baking overall.
Mr. 10 opines: “They were perfect. The cinnamon, the sunflower butter, and the chocolate complemented each other perfectly.” You can’t argue with that! Since we made our own sunflower seed butter, they were also super affordable. The whole bag of sunflower seeds cost $1.99 at Trader Joe’s, and this recipe used about half of our finished spread. So, $1.00 + the cost of our sugar, chocolate chips, and egg = cheaper (and tastier) than boxed specialty mixes. This made 14 good sized cookies, and filled one large cookie sheet.
Want more affordable and easy recipes?
That’s the only kind I post! If you like dairy free, gluten free, peanut free, sunflower seed butter cookies, you might also like:
- Cinnamon sunflower seed butter.
- Chocolate almond butter.
- Gluten free dairy free egg free peanut butter cookies.
Easy print version
- One cup sunflower seed butter
- One large egg (or flax egg substitute)
- One cup sugar
- Dairy free chocolate chunks or chips (for the top, optional)
- Mix all ingredients except chocolate chips until it forms a sticky dough.
- Roll into balls and roll each in granulated sugar.
- Place about 1" apart on greased cookie sheet (I used Pam).
- Flatten lightly with a fork, then add dairy free chocolate chunks or chips to the top, if desired.
- Bake at 350 for about 14 minutes -- check and flip cookie sheet around at 10 minutes in -- or until bottoms are lightly browned.
- Let cool on cookie sheet for 2-3 minutes, then remove to cooling rack. Note that cookies will be a bit crumbly, so use care when moving.