These Chocolate Sunbutter Cookies are ultra-soft, fudgy, and brownie-like — a simple, allergy-friendly cookie that delivers big chocolate flavor. With just six common ingredients you can make a batch of rich, tender cookies perfect for snack time or dessert.

This recipe is easy to follow and works well for anyone looking for a gluten-free, dairy-free, and nut-free treat. If you prefer softer cookies, remove them from the oven a minute or two early so the centers remain pillowy.

If you enjoy cookies, try my Gluten Free Chocolate Chip Cookies and explore the Gluten Free Desserts section for more ideas and variations.

Sunbutter Cookies

These Chocolate Sunbutter Cookies are naturally gluten-free, grain-free, dairy-free, and nut-free when made with sunflower seed butter. They offer a dense, fudgy texture with a deep chocolate taste that will please anyone who loves a soft, chewy cookie.

The ingredient list is short and straightforward: sunflower seed butter, coconut or light brown sugar, one egg, unsweetened cocoa, baking soda, and dairy-free chocolate chips or chopped dairy-free chocolate. Most of these items are pantry staples, so you can put a batch together quickly.

For the softest results, remove the cookies from the oven while they still look slightly underbaked in the center; they will continue to firm as they cool. Use an unsalted sunflower seed butter to avoid an overly salty final cookie.

Are Sunflower Seeds Gluten Free?

Yes. Sunflower seeds themselves are naturally gluten free. As with all seeds and nuts, cross-contact with gluten-containing grains can happen during harvest or processing, so check product labels for any contamination warnings if you need a strict gluten-free product.

Sunflower Cookies

Sunflower seed butter is an excellent allergy-friendly alternative to peanut or almond butter. I started baking with it after an almond-butter recall made other nut options difficult to find, and it quickly became a favorite. It adds a pleasant, slightly earthy flavor and a good source of plant protein.

You can use pure sunflower seed butter or combine half sunflower butter with half almond or cashew butter if you prefer a milder taste. The recipe adapts well to both straight sunflower butter and blended butters without changing texture.

These gluten-free chocolate sunflower seed butter cookies are rich, chewy, and satisfying — a great option for anyone managing nut or dairy allergies who still wants an indulgent chocolate cookie.

How to make Sunbutter Cookies

1. Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
2. In a medium bowl, stir together the sunflower seed butter, coconut sugar (or light brown sugar), and the egg until smooth.
3. Add the unsweetened cocoa powder and baking soda. Mix until combined — if the sunflower seed butter is very thick, you may need to work the dough with your hands to incorporate everything.
4. Fold in the dairy-free chocolate chips or chopped dairy-free chocolate until evenly distributed.
5. Form 18–24 small dough balls and place 12 at a time onto the prepared baking sheet, spacing them about 2 inches apart.
6. Press each ball down gently to flatten into a cookie shape.
7. Bake 8–10 minutes, or until the edges are set. For a softer cookie, aim for 7–8 minutes.
8. Remove the sheet from the oven and let the cookies cool on the parchment for a few minutes before transferring to a rack to finish cooling.
9. Store cooled cookies in an airtight container at room temperature for up to four days.

If you want a chewier texture, bake on the shorter end of the time range. For a slightly crisper edge, add an extra minute or two in the oven.

If you don’t have sunflower seed butter, almond butter is a reasonable substitute, though the flavor and allergy profile will change. Sunbutter makes a particularly good choice when avoiding peanuts and tree nuts.

Did you make these sunbutter cookies? Please leave a comment below — I’d love to hear how they turned out for you.

Yield: 24 cookies

Chocolate Sunbutter Cookies

Gluten-free Chocolate Sunflower Seed Butter Cookies that are ultra-soft, brownie-like, and extra fudgy. The perfect cookie for chocolate lovers seeking an allergy-friendly option.

Prep Time
10 minutes

Cook Time
10 minutes

Total Time
20 minutes

Ingredients

• 1 ¼ cup unsalted sunflower seed butter
• ½ cup coconut sugar (or light brown sugar)
• 1 large egg, room temperature
• ½ cup unsweetened cocoa powder
• 1 teaspoon baking soda
• ½ cup gluten-free, dairy-free chocolate chips (or 4–6 oz dairy-free chocolate, chopped)

Instructions

1. Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
2. In a medium bowl, combine sunflower seed butter, coconut sugar, and egg until smooth.
3. Stir in cocoa powder and baking soda until incorporated. If the mixture is very thick, work it with your hands to combine fully.
4. Fold in the chocolate chips or chopped chocolate.
5. Form 18–24 small dough balls and place them on the baking sheet, 2 inches apart.
6. Press each ball down lightly to form a cookie shape.
7. Bake 8–10 minutes, until set. For softer cookies, aim for 7–8 minutes.
8. Remove from oven and let cool on the parchment paper for a few minutes before transferring to a rack.
9. Repeat with remaining dough, lining the pan with fresh parchment as needed.
10. Let cookies cool completely before storing.
11. Store in an airtight container at room temperature for up to four days.

Notes

• Use unsalted sunflower seed butter for the best balance of flavor.
• Substitute half sunflower butter and half almond or cashew butter if desired for a milder taste.

Nutrition Information:

Yield:

24 cookies

Serving Size:

1 cookie

Amount Per Serving:
Calories: 142Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 8mgSodium: 100mgCarbohydrates: 13gFiber: 2gSugar: 9gProtein: 3g

This nutrition information was calculated using the ingredients and brands used by the author and may vary. Check your ingredient labels for exact values.

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