wheat free sunbutter flour thumbprint cookies
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Thumbprint Sunflower Seed Cookies ~ Wheat & Egg-Free

You are in for a treat when you bite into these Thumbprint Sunflower Seed Cookies. They’re soft and richly flavorful, adding any flavor of jam you desire.

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sunbutter thumbprint cookies

Sunflower jam cookies are made with a few simple allergy-friendly ingredients, all mixed up in one bowl. It’s easy, it’s quick, and it’s delicious.

Sunflower seed butter is an excellent alternative to peanut butter for those with a peanut allergy. And since this recipe uses sunflower seed and oat flour, it is perfect for gluten-free folks.

For a vegan or dairy-free cookie, simply replace the butter with a vegan substitute like Earth Balance Buttery Sticks.

sunbutter flour thumbprint cookies


To Make Thumbprint Sunflower Seed Cookies You Will Need These Ingredients:

  • Butter or a dairy-free substitute
  • Sunflower Seed flour
  • Oat Flour
  • Vanilla extract
  • Salt
  • Jam ~ Pectin Free for Low FODMAP

These cookies should be stored in the refrigerator or freezer. They are easy to bite into, even when frozen. They are like a frozen chewy treat, and I prefer to keep mine in the freezer just for that reason.

This is the brand of sunflower seed flour I use, Think Eat Live Sunflower Seed Flour.

Another favorite sunflower seed cookie you might like to try is SunButter No-Bake Granola Clusters.

Thumbprint Sunflower Seed Cookies

An allergy-friendly classic cookie that is peanut, egg, and wheat-free. Sweet and soft to bite into even when frozen.
Prep Time15 minutes
Cook Time12 minutes
Course: Dessert, Snack
Cuisine: American
Keyword: allergy-friendly, dairy-free, egg-free, gluten-free, Peanut-free, sunflower seed thumbprint cookies, thumbprint cookies
Servings: 12 Cookies
Calories: 106kcal
Author: Mary Krick


  • 3 tbsp Salted Butter ~ softened ~ or a dairy-free substitute like Earth Balance Buttery Sticks
  • 1 cup Sunflower seed flour
  • 1 tbsp Sunflower seed flour
  • 1 tbsp Oat Flour ~ certified gluten-free if needed
  • 3 tbsp Pure maple syrup
  • 1/2 tsp Vanilla extract
  • 1/4 tsp Salt
  • 4 tbsp Jam ~ more if needed, amounts may vary


  • Preheat oven to 350 and line a baking sheet with parchment paper or a silicone liner.
  • Mix all of the ingredients except for the jam in a bowl.
  • Form 12 balls with the dough and place them slightly apart on the prepared baking sheet.
  • Using your thumb make an indentation on top of the balls.
  • Add 1 tsp of jam into the indented part of the cookie.
  • Bake for 10-11 minutes.
  • Remove from the oven and let sit on the pan for about 5 minutes before transferring to a cooling rack. They will be very soft until completely cooled.
  • Store cookies in the refrigerator or freezer. These cookies are absolutely delicious frozen!


Serving: 1Cookie | Calories: 106kcal | Carbohydrates: 12g | Protein: 4g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 74mg | Potassium: 164mg | Fiber: 2g | Sugar: 6g | Vitamin A: 87IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg

This recipe idea is from www.eatingbirdfood.com, Almond Flour Thumbprint Cookies

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