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

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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.

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:

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:

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 mins
Cook Time12 mins
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

Ingredients

  • 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

Instructions

  • 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!

Nutrition

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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