The fifth days of Holiday cookie baking week. I bake Sunflower Seed Butter Cookies. It is just like peanut butter cookies, but it is more suitable for a person who has a peanut allergy.
My youngest daughter has dairy, peanut, and tree nut allergy, but she is fine with almond, walnut, and pecan. She asked me the other day, what is the peanut taste like. Well, the closest taste to peanut is sunflower seed.
During the holiday we often have nut tray for the snack, so of course, that is limit choice for my daughter who can’t have that tasty pistachio or that crunchy cashew. So, I decided to make this cookie to include in the holiday cookie tray.
What I like about Sunflower Seed Butter Cookies:
- Free of peanut for sure.
- Easy to make without special tool requires other than fork.
- No special process other than chilling the dough for two hours before roll it into a ball.
I always have sunflower seed butter available in the pantry. But if you prefer, feel free to use any other nut butter you like to replace the sunflower seed butter.
Sunflower Seed Butter Cookies
Serving: 30 cookies
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 cup dairy free butter, softened
- 1 egg
- 1/2 cup sunflower seed butter
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp vanilla
- 1/2 tsp salt
- 1 and 1/2 cups unbleached all-purpose flour
- In a mixing bowl, beat sugar and butter until light and fluffy.
- Add egg, beat it well.
- Add salt, baking powder, vanilla extract, sunflower seed butter, mix it well.
- Add flour, mix it until all well blended.
- Cover the bowl with plastic wrap, refrigerate the cookie dough for 2 hours.
- Preheat oven to 350°F.
- Prepare baking sheet, layer it with parchment paper.
- Roll the dough into the ball 1-inch size, put on the baking sheet, flatten the dough with the fork. Repeat until all dough uses up.
- You can dip the fork in sugar before using it to flatten the dough. I just skip this one.
- Bake in the oven for 10 – 12 minutes until the bottom of the cookie lightly brown.
- Leave the cookies to cool on the baking sheet for 5 minutes then move it to the wire rack. Leave the cookies completely cool before putting them in the jar.
I use the dairy-free butter that has a soft consistency, feel free to use any butter you like, make sure the butter has to soften first by leaving it on the kitchen countertop until it soft but not melted.
If you have never made any sunflower seed cookie to replace the peanut butter cookie, well, I would like to let you know this cookie has a nutty flavor, on my taste bud it is almost the same taste as peanut butter cookies, not too sweet, and has the crunchy texture.
If you bake this Sunflower Seed Butter Cookies, write a comment, take a picture, post it, and tag #craftyforhome on Instagram and don’t forget to pin it on Pinterest, I would like to know if you agreed that this cookie has similar taste as the peanut butter cookies.