- ½ cup (1 stick) unsalted butter, softened
- ½ cup packed brown sugar
- ¼ cup and 2 tablespoons white sugar
- ½ cup Sunbutter or creamy peanut butter
- 1 egg
- ¾ cup all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- ⅔ cup old-fashioned oats
- ⅔ cup chocolate-covered sunflower seeds or chocolate chips
- In a large bowl, cream together butter, brown sugar, white sugar, and Sunbutter until smooth. Beat in the egg until well blended.
- Combine the flour, baking soda, salt, oatmeal, and chocolate-covered sunflower seeds; stir into the creamed mixture. Refrigerate for at least two hours or up to five days in a bowl covered in plastic wrap.
- When you’re ready to bake, preheat the oven to 350ºF. Use a cookie scoop to form cookies and place, evenly spaced about 2-inches apart, on a parchment-lined baking sheet; press down slightly.
- Bake for 10 minutes in the preheated oven, or until the outsides are set and the middle is just beginning to set. Don’t over-bake. Cool on the baking sheet for 10 minutes, and then transfer to a wire rack to finish cooling. They should be soft. Cool completely and store in an airtight container.
- Sunbutter can be found at most grocery stores or ordered online here. Chocolate covered sunflower seeds were found at Trader Joe’s. They can be replaced with chocolate chips!
- Sunbutter can tend to have a weird reaction with some environments and can turn a slight greenish color if overbaked. Don’t be alarmed! They’ll still taste the same, it’s just something that happens if the Sunbutter oxidizes.
Keywords: sunbutter, cookies, sunflower seed butter, nut-free