Sunflower Double Chocolate Chip Cookies

Sunflower Cookies 1

It’s hard to please everyone these days with allergen-friendly baking. If you can’t have gluten, dairy, eggs, soy or nuts, creating delicious treats is certainly not impossible, but a heck of a lot more difficult.

While any food has the potential to cause an allergic reaction, I haven’t come across many people with sunflower or pumpkin seed allergies. Unfortunately, these seeds have strong flavours that can completely overpower baking recipes.

These cookies make me feel like a proud mama. They’re dense, tasty little nuggets that scream chocolate goodness with only a subtle undertone of sunflower-ness.

Sunflower seeds are rich in Vitamin E, an antioxidant that protects us from cellular damage, and they’ve got you covered in terms of minerals like magnesium, selenium and manganese. They also contain phytosterols, which are plant compounds that prevent cholesterol from being absorbed in the digestive tract.

Though I’m sure you won’t be thinking about that when you eat a sunflower seed double chocolate chip cookie. You’ll just want another one.

5.0 from 3 reviews
Sunflower Double Chocolate Chip Cookies
Prep time
Cook time
Total time
gluten-free, dairy-free, vegan, soy-free, egg-free, nut-free
Recipe type: Dessert
Serves: 12
  • 1½ cups sunflower seeds
  • ¼ cup cacao powder, or cocoa powder
  • ¼ tsp baking soda
  • 2 tbsp coconut oil
  • ¼ cup maple syrup
  • ¼ cup dairy-free dark chocolate chips, or cacao nibs
  1. Preheat the oven to 350 degrees F.
  2. In a spice grinder, high-speed blender or food processor, grind your sunflower seeds into a fine meal.
  3. Dump your newly ground sunflower seed flour into a bowl and mix in the cacao powder and baking soda.
  4. Add your coconut oil and mash it into the flour, then stir in your maple syrup. Fold in the chocolate chips.
  5. Using a tablespoon, scoop the dough onto a baking sheet lined with a silpat or parchment paper. Gently press down on the tops of the cookies to flatten them a bit.
  6. Bake in the oven for 12 minutes. Makes 12.


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20 Responses to Sunflower Double Chocolate Chip Cookies

  1. Emma November 4, 2013 at 2:59 pm #

    These look brilliant, and sufficiently chocolatey for this chocolate-lover :)
    I don’t have allergies to tree-nuts but love sunflower seeds because they’re cheap!

  2. vanessa November 6, 2013 at 8:16 am #

    Sunflower seed flour – what a great idea! I have been experimenting more with grain-free baking, but am quickly tiring of almond flour because 1) it’s crazy-expensive, 2) I cannot find an organic one in stores locally, and 3) I think I have a sensitivity to almonds. So thank you for this more affordable – and digestible – option!

    These cookies are also fantastic! I made them just now and added cinnamon and a pinch of cayenne, with a sprinkle of coarse salt on top, for a “Mexican hot chocolate” version. Delicious! Thanks again :)

    • Sondi November 6, 2013 at 1:40 pm #

      Oooh, great call on the Mexican hot chocolate version! Yum.

  3. Kate November 21, 2013 at 7:50 am #

    I’m literally eating one fresh out of the oven and WOW!!! I can’t believe how simple and delicious these are!!! The ingredients are all staples in my house so I’m excited that these will be my new go to cookies!

    • Sondi November 21, 2013 at 8:22 am #

      These are definitely my new favourite. Simple, quick and delicious.

  4. Corri December 12, 2013 at 3:37 pm #

    Hi Sondi! I’m making these soon–do you recommend roasted or raw sunflower seeds? Thanks!

    • Sondi December 12, 2013 at 8:49 pm #

      I like to buy all of my seeds and nuts raw. That way, I can control the temperature I roast them at in the oven. I also store my nuts and seeds in the fridge to help maintain their quality and freshness.

  5. Corri December 13, 2013 at 11:46 am #

    Temperature? :-) I’m going to try 350.

    • Sondi December 13, 2013 at 12:30 pm #

      Yep, 350 degrees.

  6. Corri December 16, 2013 at 8:53 pm #

    These were a huge hit at a vegan party I threw. Thank you for such a delicious, nutritious recipe!

    • Sondi December 17, 2013 at 7:38 am #

      Awesome! I’m so happy that everyone loved them.

  7. Julie December 27, 2014 at 6:21 pm #

    Did folks use raw sunflower seeds or toasted sunflower seeds?

    • Sondi December 27, 2014 at 11:23 pm #

      I used raw, but you could use toasted too!

  8. Sarah | (Cooking for) Kiwi & Bean May 12, 2015 at 2:27 pm #

    These are in the oven right now and I can’t wait! I just *might* have eaten a whole cookie’s worth of batter. Delish!!!

    • Sondi May 12, 2015 at 4:12 pm #

      I do repeated taste tests of this batter too, you know – just to be sure it’s good. This recipe is also delicious raw if you pop the cookies in the fridge and then wait an hour or so for the coconut oil to firm up.

  9. Kelly June 25, 2015 at 7:18 am #


  10. Licia October 26, 2015 at 8:55 am #

    HI Sondi,
    May I substitute maple syrup for honey?
    Thank you

    • Sondi October 26, 2015 at 8:57 am #

      Hi Licia – do you mean the other way around: subbing honey for maple syrup? I’ve never tried honey in this recipe, but I think it could work if you use a liquid honey as opposed to a solid one. Let me know if you bake these cookies with honey and how they turn out!


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