Chewy Sunflower Butter Cookies

Alessandra Martellacci

"I live in a peanut free building, but sometimes I just need a peanut butter cookie. I was racking my brain as to how to get this taste one day, and I came up with these. They more than fill the niche and I think that instead of craving peanut butter cookies, I'll be craving these from now on instead. The cookie vultures will wait around your cooling racks in droves. I know I had a couple (of which I was one). Total crowd pleaser and totally peanut free!"
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Serving size has been adjusted!
Original recipe yields 25 servings

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  1. 1. In a large bowl, cream together shortening, sunflower seed butter, and sugars until light and airy. 2. Add eggs, one at a time and continue beating on medium until very light. 3. In another bowl, sift together flour, baking soda, salt and powdered ginger. Mix well. 4. Dump candied ginger, sunflower seeds and chocolate into the flour mixture and stir. 5. Gradually add flour mixture into the creamed mixture, stirring gently until combined. Do not over mix! 6. Drop dough by the teaspoon onto un-greased cookie sheets. 7. Bake at 325 degrees, on center rack, for 8-10 minutes, or until just set. Do not wait for the edges to brown. 8. Cool on pan for 2-5 minutes and then move to racks to cool completely.


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