Gluten-free Chocolate Sunflower Seed Butter Cookies that are ultra-soft, brownie-like, and extra fudgey. The perfect cookie, right?
This recipe originally was posted in September of 2014. I recently updated the photos and re-shared them.
These cookies are gluten-free, grain-free, dairy-free, and nut-free and they taste incredible. You guys are going to love how easy they are to make.
There are only six ingredients in these amazing allergy-friendly cookies, and each ingredient is standard in most households
A few years back almond butter was recalled in my area. With my youngest being intolerant to peanuts, we turned to sunflower seed butter.
Up until that week, I had never really baked with sunflower seed butter – but I’m glad I started.
Sunflower seed butter is such a great source of protien, and it tastes great.
These Gluten-free Chocolate Sunflower Seed Butter Cookies have been a huge hit with my family since I developed the recipe for them.
Sunflower seed butter is a great substitution in recipes for other nut butters like almond butter and peanut butter.
It’s also great for making flour-free cookies, like these Gluten-free Chocolate Sunflower Seed Butter Cookies.
It worked wonderfully in both recipes. These Gluten-free Chocolate Sunflower Seed Butter Cookies are super simple to make.
If I had to describe them in one phrase, it would be death-by-chocolate – but in a healthy way! They are rich, tender, chewy and they will satisfy any chocolate craving.
If you don’t have access to sunflower seed butter, you can substitute with almond butter.
What is your favorite way to bake with Sunflower Seed Butter?
- 1 1/4 cup sunflower seed butter (I used SunButter)
- 1/2 cup coconut sugar (or light brown sugar)
- 1 large egg, room temperature
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 cup gluten-free, dairy-free chocolate chips (or 4-6oz of gfdf chocolate, chopped)
- Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper; set aside.
- In a medium mixing bowl, mix sunflower seed butter, coconut sugar, and egg.
- Add cocoa powder, and baking soda, and mix until incorporated. Depending on how thick your sunflower seed butter is, you may need to work it with your hands.
- Work in the chocolate chips or chopped chocolate until evenly incorporated.
- Form 18-24 small cookie dough balls and place them 12 at a time onto your cookie sheet, 2-inches apart.
- Press down lightly on each cookie to form a circle.
- Bake from 8 to 10 minutes, or until set.
- Remove from the oven and gently slide the parchment paper onto the counter.
- Line your baking sheet with new parchment paper and bake the last 12 cookies.
- Let cool completely before removing from the parchment paper.
- Store in an airtight container at room temperature for up to four days.
Serving Size:1 cookie
Amount Per Serving: Calories: 294 Total Fat: 18g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 10g Cholesterol: 14mg Sodium: 123mg Carbohydrates: 30g Fiber: 2g Sugar: 24g Protein: 5g