Dessert

Chewy Sun Butter Cookies Recipe

ByNoah Steele December 20, 2025December 20, 2025

Introduction

These chewy sun butter cookies are a delicious twist on the classic peanut butter cookie, made with sunflower seed butter for a nut-free option. They have a perfect balance of sweetness and a tender, chewy texture that’s sure to satisfy any cookie craving.

A tall stack of ten round, brown ginger cookies with a cracked surface texture, showing a slightly rough and crumbly look. Each cookie layer is thin and evenly baked, with subtle darker specks throughout the cookie dough. The stack is placed on a white marbled surface with soft bokeh lights in the background, adding a warm and cozy feel. The cookies are aligned neatly, forming a straight column that draws attention to their texture and golden color. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup Sunflower Seed Butter
3/4 cup Brown Sugar

1/4 cup Coconut Sugar
5 tablespoons Oat Milk

2 teaspoons Vanilla Extract
1 cup Almond Flour

1 teaspoon Baking Soda
1/2 teaspoon Baking Powder
1/2 teaspoon Ground Cinnamon

1/2 cup Granulated Sugar

Instructions

Step 1: Preheat your oven to 350 degrees F (180 degrees C) and line two baking sheets with parchment paper. Set aside.
Step 2: In a large mixing bowl, combine the sunflower seed butter, brown sugar, and coconut sugar. Stir until smooth and well combined.

Step 3: Add the oat milk and vanilla extract to the mixture and mix well. Gradually incorporate the almond flour, baking soda, and baking powder. Use a wooden spoon or your hands to form a dough ball as the mixture thickens.
Step 4: Chill the dough in the fridge for 15 minutes to make it easier to handle, or skip this step if short on time.
Step 5: In a separate bowl, mix together the ground cinnamon and granulated sugar. Set aside.

Step 6: Using a 1 1/2 tablespoon scoop, portion the dough into balls. Roll each ball in the cinnamon sugar mixture until fully coated. This step is optional but adds a lovely flavor and texture.
Step 7: Place 8 cookies on each baking sheet, spacing them 2-3 inches apart. Press the back of a fork dipped in sugar onto each cookie to create a criss-cross pattern, re-dipping the fork in sugar as needed to prevent sticking.
Step 8: Bake for 11-12 minutes until the cookies are set and slightly golden around the edges. Allow to cool slightly before transferring to a wire rack.

Tips & Variations

For a more intense sunflower flavor, lightly toast the sunflower seed butter before mixing.
Swap almond flour for oat flour for a different texture and gluten-free option.
Try adding a handful of chocolate chips or chopped nuts to the dough for extra texture and flavor.

If you prefer a crispier cookie, bake for an additional 1-2 minutes but watch closely to avoid burning.

Storage

Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies in a sealed container for up to 3 months. To reheat, warm gently in a microwave or oven until soft and chewy again.