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Sunflower Butter Oatmeal Cookies – Soft, Chewy, and Nut-Free

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 24 servings
Ingredients Method

Ingredients
  

  • Sunflower seed butter: Smooth, unsweetened is best for consistent texture and sweetness.
  • Unsalted butter: Softened; adds richness and helps the edges brown.
  • Light brown sugar: For moisture, chew, and caramel notes.
  • Granulated sugar: Balances sweetness and crispness.
  • Large egg: Binds the dough and adds tenderness.
  • Vanilla extract: Rounds out the flavor.
  • All-purpose flour: Provides structure.
  • Baking soda + baking powder: Light lift and spread control.
  • Fine salt: Balances sweetness and brightens flavors.
  • Optional mix-ins: Mini chocolate chips, chopped dried cranberries, pumpkin seeds, or unsweetened coconut flakes.

Method
 

  1. Preheat and prep: Heat your oven to 350°F (175°C). Line two baking sheets with parchment paper for easy release and even browning.
  2. Cream the fats and sugars: In a large bowl, beat 1/2 cup softened unsalted butter, 1/2 cup sunflower butter, 1/2 cup light brown sugar, and 1/3 cup granulated sugar until fluffy, about 2 minutes. This traps air and sets you up for soft centers.
  3. Add egg and vanilla: Beat in 1 large egg and 2 teaspoons vanilla extract until smooth. Scrape down the bowl so everything mixes evenly.
  4. Whisk the dry ingredients: In a separate bowl, whisk 1 cup all-purpose flour, 1/2 teaspoon baking soda, 1/4 teaspoon baking powder, and 1/2 teaspoon fine salt.
  5. Combine wet and dry: Add the dry ingredients to the wet and mix on low just until the flour disappears. Don’t overmix or the cookies can turn tough.
  6. Stir in oats and extras: Fold in 1 1/2 cups rolled oats. If using mix-ins, add up to 3/4 cup total. Chocolate chips and dried cranberries are a great combo.
  7. Chill briefly: Cover and chill the dough for 20–30 minutes. This helps the cookies hold their shape and bakes them thicker.
  8. Scoop and space: Using a 1 1/2-tablespoon scoop, portion dough onto the prepared sheets, spacing 2 inches apart. For slightly thicker cookies, don’t flatten before baking.
  9. Bake: Bake 9–12 minutes, until the edges are set and lightly golden but the centers still look soft. They’ll continue to set as they cool.
  10. Cool: Let cookies rest on the sheet for 5 minutes, then transfer to a wire rack to cool completely. If you like a hint of sweet-salty contrast, finish with a light sprinkle of flaky salt.