Sun Butter Seed Cookies

Sunflower Seed Butter Cookies.jpg

Makes 1 dozen cookies

These delicious treats are a nut-free version of the classic peanut butter cookie; another great recipe from the Sweet Laurel Cookbook.  Not only are peanuts inflammatory for many people, but most schools are nut free, so these make a perfect school snack. These high-protein, crunchy cookies are made with sunflower seed butter, which is creamier and lighter than peanut butter but still has that delicious nutty taste.  I love grabbing one for myself out of the refrigerator for an afternoon snack, and of course they are so easy to throw together!


  • 1 cup sunflower seed butter
  • 1 large egg
  • ½ cup maple syrup
  • ¾ cup arrowroot powder
  • ½ tsp. Himalayan pink salt (or sea salt)
  • 1 tsp. vanilla extract
  • 1/2 cup dark chocolate chips (optional)


  • Preheat oven to 350 degrees.  Line a baking sheet with parchment paper. 
  • Stir together the sunflower seed butter, egg, maple syrup, arrowroot powder, salt and vanilla in a medium bowl or food processor until a soft dough forms.  Using your hands, scoop and roll the dough into 1-inch balls and place on prepared baking sheet.  Transfer to the refrigerator to set for at least 20 minutes.
  • Remove from refrigerator and use a fork to imprint a crosshatch on each cookie.  You may need to dip the fork in some extra arrowroot powder so it doesn’t stick to the dough.  Bake the cookies for 10-12 minutes until set on top and golden brown on the bottom.  Transfer to a cooling rack and cool completely.
  • Enjoy!
  • Store in a sealed container in the refrigerator.  You can also store in the freezer indefinitely.