Sunflower Cookies

I call these – cookies with character!  Recently, my in-laws went to Kansas, The Sunflower State, and brought back a bag of sunflower seed cookies.  They wanted me to try and duplicate the recipe.  I’m not sure I accomplished it, but these sure are scrumptious.  I packed them with lots of things that help us believe that we’re eating healthy!

Sunflower Cookies

Sunflower Cookies

Prep Time: 20 minutes

Cook Time: 12 minutes

Yield: About 4 dozen cookies


  • 1/2 cup butter, room temperature
  • 1/2 cup sunflower seed butter (or just use another 1/2 cup butter)
  • 2 cups packed brown sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 2 cups flour
  • 1 cup rolled oats, processed*
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 3/4 tsp salt
  • 1 cup rolled oats
  • 1 cup sunflower seeds, raw and unsalted*
  • 1 cup shredded coconut (optional)


  1. Using the large bowl of a mixer, cream butter and sunflower seed butter together. Add sugar and beat together well. Add eggs and vanilla, and continue beating, until combined well.
  2. In a separate bowl, combine flour, processed oats, baking powder, baking soda, and salt. Add in 2-3 batches to butter mixture. Mix until just combined. Remove bowl from mixer.
  3. Stir in rolled oats, seeds, and coconut. Dough will be very stiff.
  4. Refrigerate for about 2 hours.
  5. Heat oven to 375.
  6. Form dough into 1" balls (this can be challenging!), and place a couple inches apart on baking sheet. Bake 12 minutes, until golden.
  7. *In the food processor, place 1 cup rolled oats and process until broken down, but not quite flour.
  8. *Pecans are a good substitute for sunflower seeds.

One Comment

  1. Beverly Boyd says:

    These look so yummy.

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