South Dakota Sunflower Seed Cookies Recipe -
South Dakota Sunflower Seed Cookies Recipe

South Dakota Sunflower Seed Cookies

Recipe by  

"Light, delicate semisweet cookies."

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Ingredients Edit and Save

Original recipe makes 2 -3 dozen Change Servings


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Cream sugar and butter or margarine. Add flour, baking soda, and baking powder. Then add coconut and sunflower seeds. Mix well.
  3. Shape into one inch balls and bake on ungreased cookie sheets for 15 minutes or until delicately browned.
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Reviews More Reviews

Most Helpful Positive Review
Jul 11, 2007

This was a very different type of cookie. Nutty and savory-sweet. I really liked it. I made a fwe changes due to the other comments. I used half of the baking soda, added a half cup more of coconut and sunflower seeds, 1/4 tsp of salt and also an egg (which hlped bind the batter better)

Most Helpful Critical Review
Nov 05, 2005

I found the baking soda a bit overmuch for me personally, imho. If I did the recipe again I would use a half or quarter teaspoon baking soda instead, with the sugar changed to brown sugar to balance the alkali/acid ratio.


13 Ratings

Jan 27, 2007

I agree that the baking soda was a little too much. They had a great flavor otherwise, but they were pretty crumbly. I used half white sugar and half brown sugar. I would probably make these again. :)

Oct 03, 2005

These cookies were very easy to make. They have a wonderful taste to them. I made these for a baking club, and everyone loved them.

Dec 11, 2009

I have done a similar recipe in the past, and would suggest adding honey or golden syrup for moistness and 1 egg to bind it all together.

Sep 07, 2007

I stuck strictly to the recipe, and these were just ok for me. The consistency of the cookie was great, a nice crunch while still a little soft. Definitely will take the advice of others regarding the baking soda and substituting some brown sugar.

Dec 02, 2004

Yum. My daughters said yuck when they heard they had sunflower seeds in them. But YUM is what they said when they tasted them. Light, delicate and I will be making again!!!!

Apr 02, 2009

The taste was good but the texture was too dry in the batter form to create little balls. I ended up adding 1/2 c. milk so there would be some binding. I also took the advice and did 1/2 the amount of baking soda and used 1/2brown and 1/2white sugar.


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  • Calories
  • 170 kcal
  • 8%
  • Carbohydrates
  • 18.3 g
  • 6%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 10.2 g
  • 16%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 2.1 g
  • 4%
  • Sodium
  • 233 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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