Double chocolate chunk sunbutter cookies

16 June 2017 by
First published: 25 June 2017

Hold the phone, these double chocolate chunk sunbutter cookies are melt-in the mouth magic

These cookies are miraculously made without a speck of flour, instead using sunflower seed butter as their base, which yields a super rich, moist and satisfying result. They are surprisingly cakey and unapologetically fudgey with their dark chocolate chunks (not chips – a crucial distinction). The sunflower seed coating around the outside adds a wicked crunch and textural balance to the chewiness, but you could use another type of seed or nut if you like – chopped hazelnuts would be divine. Let’s bake!


2 large eggs

2tsp pure vanilla extract

250g sunbutter (page 212)

125ml pure maple syrup

1tsp bicarbonate of soda

¼ tsp fine sea salt

45g oz cocoa powder

100g dark chocolate (70% or higher), roughly chopped

170g raw, unsalted, shelled sunflower seeds

Preheat the oven to 160°C. Line a rimmed baking sheet with baking paper.

In a small bowl, whisk together the eggs and vanilla. Add the sunbutter and mix thoroughly. Add the maple syrup, bicarbonate of soda and salt and fold together. Sift in the cocoa powder and stir to incorporate. Fold in the chopped chocolate.

Place the sunflower seeds in a separate bowl. Wet your hands slightly with water. Divide the dough into about 20 portions and roll each into a rough ball (the dough will be very wet, but this is normal!).

Drop the dough balls into the bowl of seeds and roll to coat them in the seeds. Flatten the balls out slightly and place them on the prepared baking sheet about 5 centimetres apart.

Bake the cookies for 10-13 minutes until they have risen and expanded. Leave them to cool slightly before serving. Store the cookies in an airtight container at room temperature for up to one week.

Recipes taken from Naturally Nourished: healthy, delicious meals made with everyday ingredients by Sarah Britton.

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Double chocolate chunk sunbutter cookies

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