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Sunbutter Oatmeal Cookies

Author Rachel


  • 1/2 cup 1 stick unsalted butter, softened
  • 1/2 cup packed brown sugar
  • 1/4 cup and 2 tablespoons white sugar
  • 1/2 cup Sunbutter or creamy peanut butter*
  • 1 egg
  • 3/4 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 2/3 cup old-fashioned oats
  • 2/3 cup chocolate-covered sunflower seeds*


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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.
  3. 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.

Recipe Notes

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 happens if the Sunbutter oxidizes.