Vegan SunButter Cookies (aka SunBlossom Cookies)
Prep time
Cook time
Total time
Sunflower seed butter has a peanutty flavor when baked into cookies, but it's a safe option for peanut- and tree nut-free needs.
Recipe type: Dessert
Cuisine: American
Serves: 30 to 36 cookies
  • ½ cup sunflower seed butter
  • ½ cup sugar, plus additional for rolling
  • ½ cup packed brown sugar
  • ¼ cup dairy-free buttery spread or sticks
  • 1 perfectly ripe banana
  • 1 teaspoon vanilla extract
  • ½ teaspoon lemon juice
  • 1½ cups all-purpose flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup allergen-free chocolate chips (optional)
  1. Preheat your oven to 350°F and line cookie sheets with parchment paper.
  2. In a mixing bowl, cream the sunflower seed butter, sugars, and dairy-free butter with a mixer until smooth. Add the banana, vanilla, and lemon juice and beat until completely incorporated and no chunks of banana remain.
  3. In a medium bowl, whisk together the flour, baking soda, and salt.
  4. With your mixer on low, gradually add the wet ingredients. Mix until incorporated. Fold in the chocolate chips (if using).
  5. Place some sugar on a plate. Drop balls of dough (about 2 tablespoons each) into the sugar and gently roll until covered.
  6. Place the sugar-coated dough balls onto your prepared baking sheets. If you did not add chocolate chips, press the dough balls down twice with a fork to create a criss-cross pattern on top.
  7. Bake the cookies for 10 to 12 minutes, or until lightly browned. Let the cookies sit on the cookie sheets for about 10 minutes to firm up, and then transfer them to a cooling rack.
Recipe by Go Dairy Free at