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Sunflower Seed Butter Cookies (nut-free, dairy-free, egg-free)

I am so excited to be sharing my recipe for nut-free Sunflower Seed Butter Cookies. These cookies are also dairy-free and egg-free!

Growing up with peanut allergies, I was always SO afraid of the cookies with fork impressions on the top. That fork impression was enough information to know that I was not able to eat those cookies. I have to say that it was pretty weird to bake cookies today and create the fork impression – I will have to get used to this!

Sunflower seed butter and I did not start off having the greatest relationship. The butter looks like danger, smells like danger, and tastes like danger. It took me quite a while to warm up to the taste, but I am enjoying it more and more now!

My husband officially got me hooked on sunflower seed butter when he put a spoon full on my chocolate chip waffles. I am now trying to incorporate this more into my baking, and am enjoying it.

I have never eaten a peanut butter cookie, so I do not have anything to compare these cookies to, but they received my husband’s approval, so they must be good (I believe he’s already eaten half a tray as I am writing this)!

I like my cookies a little softer, and without a super intense sunflower seed butter taste, so this is my ideal recipe. Feel free to edit the recipe according to your taste buds – more sunflower seed butter, more time in the oven for a crunchier cookie, etc.

I hope you enjoy!

Sunflower Seed Butter Cookies
(nut-free, dairy-free, and egg-free option)



1 cup sunflower seed butter
1/2 cup dairy-free margarine, softened
1/2 cup white sugar
1/2 cup brown sugar
1 egg (or substitute 1 tsp. baking powder + 1 1/2 T. water + 1 1/2 T. oil)
3 T. soy milk (or another dairy-free milk)
1 tsp. vanilla
1 1/2 cup flour
3/4 tsp. baking powder
1/4 tsp. salt
1 1/2 cup semi-sweet chocolate chips


Preheat oven to 375 degrees.
Line 2 cookie sheets with parchment paper.
Mix margarine, brown sugar, sugar, and sunflower seed butter in bowl.
Slowly mix in egg (or egg substitute), dairy-free milk, and vanilla.
In a separate bowl, combine flour, baking soda, and salt. Combine with sugar and egg mixture.
Stir in chocolate chips.
Drop by teaspoons on the cookie sheets. Bake for 10-15 minutes (check to see that the edges are golden brown).
Let cookies cool, then enjoy!

I’m Caitlin! An allergic mama :) I’m raising two boys while continuing to navigate life with anaphylaxis. I’m excited to share recipes, reviews, and helpful hints with you!
  1. Reply

    I’m alergic too and this will be an awesome treat for me

    1. Reply

      I’m happy you found the recipe to work for you!

    • Jenn
    • August 27, 2017

    So I am currently using your recipe but with wow butter because that is what I had in house. I tasted dough of course and it was delicious. They will be done in a bit can’t wait to try

    1. Reply

      That’s so great! I have never used wow butter before – I will have to give it a try. The dough sure is tasty 🙂 I’m glad you agree!

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