Vegan Sunflower Butter Cookies
This sunflower butter cookie recipe is free from all top 9 allergens and is everything I desire in a sunflower butter cookie. The firm but soft cookies burst with sweetness and a hint of nutty flavor, and are perfectly creased with a fork.
History of the Sunflower
Sunflowers really are amazing. I love the huge giant ones that grow 7 feet tall and the flowers themselves are as big as a persons head. In just one giant sunflower, there are usually an abundance of 1,000-2,000 seeds. Just imagine how much sunflower butter you could make per plant!
When sunflowers were first being cultivated by Native Americans, the seeds and other parts of the plant became very useful for flour, bread, granola, and even things like clothing dye! Its history is super interesting! If you want to find out more about the history of sunflowers, here is where I found my information!
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Ingredients & Substitutes
- ½ cup (132g) sunflower butter
- 1/4 cup (68g) vegan soy free butter, room temperature
- 1/4 cup (24g) packed brown sugar
- ⅓ cup (67g) granulated sugar
- 2 TB water
- 2 tsp vanilla extract
- 1 tsp olive oil
- 1 tsp cornstarch
- 1 tsp baking powder
- 1 1/8 cup (188g) all purpose gf flour
- ¼ teaspoon salt
How to Make Vegan Sunflower Butter Cookies
Cream the sunflower butter, vegan butter, brown sugar, granulated sugar, water, and vanilla together, till smooth.
Add in all remaining ingredients till a crumbly but packable dough forms:
Scoop 1 TB of dough out onto a parchment lined baking sheet & press the tops once or twice with a fork.
Bake in oven 10-12 mins, or till the cookie looks firm and slightly golden (dark golden will make for an extra crispy cookie).
Common Questions
- Can I freeze the dough for later? Yes, if you want to save your dough for later, simply roll out dough into a big log and cover in seran wrap & place in an airtight freezer bag. When ready to cook, bring out of freezer. Thaw for 10 mins, or till you can easily slice 1 inch cookies off your log without it cracking apart. Then bake as instructed after cookies come to room temperature.
Other Favorite Allergy Friendly Cookie Recipes
Vegan Sunflower Butter Cookies (Gluten, Nut, Soy Free)
This sunflower butter cookie recipe is free from all top 9 allergens and is everything I desire in a sunflower butter cookie. The firm but soft cookies burst with sweetness and a hint of nutty flavor, and are perfectly creased with a fork.
Ingredients
- ½ cup (132g) sunflower butter
- 1/4 cup (68g) vegan soy free butter, room temperature
- 1/4 cup (24g) packed brown sugar
- ⅓ cup (67g) granulated sugar
- 2 TB water
- 2 tsp vanilla extract
- 1 tsp olive oil
- 1 tsp cornstarch
- 1 tsp baking powder
- 1 1/8 cup (188g) all purpose gf flour
- ¼ teaspoon salt
Instructions
- Preheat oven to 350F.
- Cream the sunflower butter, vegan butter, brown sugar, granulated sugar, water, and vanilla together, till smooth.
- Add in all remaining ingredients till a crumbly but packable dough forms:
- Scoop 1 TB of dough out onto a parchment lined baking sheet & press the tops once or twice with a fork.
- Bake in oven 10-12 mins, or till the cookie looks firm and slightly golden (dark golden will make for an extra crispy cookie).