Peanut butter cookies recipe

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Sunflower seeds have a similar makeup to that of peanuts. When it comes to oil, protein, and carbohydrate contents, they’re pretty close. The taste of these cookies is as close as you can get to a peanut butter cookie, and just as mouthwatering, but without the peanuts. Sunflower seeds also are considered to be one of the best whole-food sources of vitamin E, which helps protect brain cells and lowers the risk for chronic diseases. So now you have an excuse to eat even more of this rich, delectable treat!

  • Yield: 24 cookies


  • 2 cups (520 g) sunflower seed butter (16-ounce jar)
  • 1 cup (192 g) coconut palm sugar
  • 1 tablespoon (15 ml) vanilla extract
  • ¼ teaspoon salt
How to Make It
  1. Preheat the oven to 350°F (180°C, or gas mark 4). Line a baking sheet with parchment paper.
  2. In a medium bowl, mix together the sunflower seed butter, coconut palm sugar, vanilla extract, and salt and stir until well combined. Form golf ball–size pieces of dough and set on the prepared baking sheet. (Make sure the cookies have about 1 inch [2.5 cm] between them. You may have to use two baking sheets or bake in two batches.) Press the dough down to make the cookies a little flat and then use a fork to press a crisscross pattern onto them. Bake for 10 minutes, or until a toothpick inserted in the middle of a cookie comes out clean. (They will not turn brown on top like traditional peanut butter cookies.) Enjoy!
Nutrition Facts
Serving Size 1
Nutritional Value Per Serving
163 kcal
Calories from Fat:
106.2 kcal
% Daily Value*
Total Fat
11.8 g
Trans Fat
0.0 g
13 g
Dietary Fiber
1.2 g
3.7 g
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.

DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years.

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