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Tips for the Best Cookies
- Want a chewier texture? Replace half the sugar with maple syrup.
- Need them extra crunchy? Add 2 tablespoons of sunflower seeds on top before baking.
- No oat flour? Almond or coconut flour works too, just adjust slightly for texture.
- Nut-free version? Double-check that your chocolate chips are also nut-free.
Serving & Storage
These cookies are best enjoyed with a cup of coffee, tea, or a cold glass of almond milk. Store them in an airtight container for up to 5 days (if they last that long!). You can also freeze them for up to 3 months—just thaw at room temp before munching.
Soft & Nutty Gluten-Free Sunflower Cookies
- Total Time: 20 minutes
- Yield: 12 cookies 1x
- Diet: Gluten Free
Description
Soft, chewy, and packed with nutty sunflower seed goodness, these gluten-free cookies are perfect for a quick snack or a healthy dessert.
Ingredients
Scale
- 1 cup sunflower seed butter (smooth and unsweetened)
- ¾ cup coconut sugar (or brown sugar)
- 1 large egg (or flax egg for vegan)
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup gluten-free oat flour (or almond flour for a nuttier flavor)
- ¼ cup sunflower seeds (lightly toasted for extra crunch)
- ⅓ cup dark chocolate chips (optional, but highly recommended!)
Instructions
- Preheat & Prep – Set your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Mix Wet Ingredients – In a bowl, stir together the sunflower seed butter, coconut sugar, egg, and vanilla extract until smooth.
- Add Dry Ingredients – Mix in baking soda, salt, and gluten-free oat flour. Stir well until you get a thick dough.
- Fold in Good Stuff – Add toasted sunflower seeds and dark chocolate chips if using.
- Scoop & Shape – Use a tablespoon or cookie scoop to portion the dough onto the prepared baking sheet. Flatten them slightly with the back of a spoon (they don’t spread much).
- Bake – Bake for 8-10 minutes until the edges look slightly golden. The centers might look soft, but they firm up as they cool.
- Cool & Enjoy – Let them cool for at least 5 minutes on the baking sheet before moving them to a wire rack.
Notes
Swap chocolate chips for raisins or dried cranberries for a fruity twist.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 8g
- Sodium: 70mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 10mg
