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    Home » Recipes » Desserts

    Easy Sunflower Seed Cookies with Oatmeal

    Modified: Mar 18, 2024 · Published: Mar 5, 2024 by Sharon Rigsby · 2 Comments

    Jump to Recipe
    A stack of four cookies on a white plate and one of the cookies has a bite taken out of it.

    These Sunflower Seed Cookies are the perfect sweet treat with the crunchiness of sunflower seeds mixed with hearty oatmeal flavored with tangy orange juice and zest.

    These cookies, like these Fruit Pizza Cookies, are like bites of sunshine that you won’t be able to resist. Come along as I show you how to make these irresistible sunflower oatmeal treats that will have you reaching for seconds in no time!

    A stack of Sunflower Cookies on a white plate garnished with fresh orange wedges.
    Jump to:
    • Why I love this recipe and why you will too:
    • Ingredients notes:
    • How to make Sunflower Seed Cookies:
    • Serving suggestions:
    • Recipe variations:
    • How to store leftovers:
    • Recipe FAQs:
    • Expert tips and tricks:
    • More delicious cookie recipes:
    • 📋 Recipe:

    Why I love this recipe and why you will too:

    • Easy to prep. Just mix the wet ingredients and dry ingredients, shape into cookies, and bake! This sweet treat is so simple to whip up.
    • Nut free! These cookies are great for everyone but a delicious option for anyone with a nut allergy.
    • Delicious flavors. I mean, what’s not to love about salty sunflower seeds, hearty oats, and a hint of citrus?

    Ingredients notes:

    These sunflower seed cookies are made with easily accessible, simple ingredients! 

    Cookie ingredients on a counter including flour, oatmeal, and sunflower seeds.
    • Oats – I use old-fashioned oats for their hearty, chewy texture. If you don’t have old-fashioned oats, you can use quick oats. Do not use steel-cut oats. They do not work in this recipe. 
    • All-Purpose Flour – The base for our cookies. 
    • Sunflower Seeds – A scoop of sunflower seeds adds a nutty flavor and a delicious crunch to the cookies. 
    • Baking Soda and Baking Powder – We’re using both leavening agents to keep the texture of the cookies nice and light. 
    • Salt – Cuts the sweetness and enhances the flavors within the cookies. 
    • Butter – I like to use unsalted butter so that I can control the saltiness of the cookie dough. If all you have is salted butter, you may need to adjust the amount of salt that you add yourself. 
    • Sweetener – The cookies are sweetened with a delicious combination of light brown sugar and honey. If you don’t have honey on hand, maple syrup will work, too.
    • Eggs – Bind everything together so that the cookies can hold their shape. 
    • Orange Flavor – A hint of orange flavor adds a delicious brightness. I use a combination of orange zest, orange juice, and orange extract for the right amount! If you don’t have orange extract, you can substitute lemon extract or vanilla extract

    Scroll to the recipe card below for ingredient amounts! 

    How to make Sunflower Seed Cookies:

    1. Combine oats, flour, sunflower seeds, baking soda, baking powder, and salt in a medium bowl. Stir to combine, then set the flour mixture aside. 
    A bowl full of flour, sunflower seeds, and oatmeal.
    1. In a separate bowl, combine butter, sugar, and honey. Once combined, add one egg to the butter mixture, mix again, then add the other egg, followed by the orange zest and juice.
    A metal bowl with brown sugar, melted butter and an egg.
    1. Combine the dry ingredients and wet ingredients, mixing until just combined. 
    Cookie dough in a metal bowl with an orange and orange juicer next to it.
    1. Portion the cookie dough onto a parchment paper-lined baking sheet using a cookie scoop.
    Balls of cookie dough on a baking sheet lined with parchment paper.
    1. Bake at 350ºF until the center is mostly set and the edges are golden-brown. 
    A cookie sheet lined with parchment paper and baked sunflower seed cookies.
    1. Let cool for a few minutes, then transfer to a wire baking rack to finish cooling.
    Sunflower cookies cooling on a wire baking rack.

    Serving suggestions:

    A plate full of cookies and fresh orange wedges.

    Like my Butter Pecan Cookies, Old-Fashioned Gingersnaps, and Butterscotch Chocolate Chip Cookies, enjoy them with a cup of coffee or tea for a late afternoon snack.

    They also make a great after-school snack or lunch box treat, and I won’t tell if you sneak one or two for breakfast. After all, they are loaded with oatmeal.

    Recipe variations:

    If you want to change things up a bit, swap out shelled pumpkin seeds or pepitas or even chopped roasted pecans for the sunflower seeds.

    You can also add a handful of your favorite chocolate or white chocolate chips, Craisins, or a scoop of shredded coconut. 

    How to store leftovers:

    To store your baked cookies, let them cool completely to room temperature, then transfer them to an airtight container or ziplock bag. They will stay fresh for 4-5 days or they can be frozen for up to 3 months. 

    If frozen, let them thaw completely at room temperature or microwave single cookies to warm! 

    Recipe FAQs:

    Can sunflower seeds be used in baking?

    Absolutely! Sunflower seeds are a great way to add a nutty crunch to your favorite baked goods without using nuts. 

    Why are my cookies hard?

    If they are tough or crunchy, they are likely over-baked.

    For the best results, take them out of the oven when the middle is still underdone, and the edges are just starting to set. The cookies will finish baking on the hot baking sheet out of the oven and the texture will be soft, chewy, and delicious! 

    Expert tips and tricks:

    Spoon and level the flour. For the most accurate measurement, I recommend spooning the flour into a measuring cup, then leveling it off gently with your finger. This prevents it from getting too packed in so you get the best wet to dry ingredients ratio!

    Don’t over-mix. The key to soft and tender cookies is to mix the dough only until just combined. Over-mixing can cause them to become dry and dense! 

    Under-bake. I recommend taking the cookies out of the oven as soon as the edges are set. They will still look slightly underdone in the middle, but will set up on the baking sheet as they cool. Under-baking just a little bit yields the chewiest texture!

    More delicious cookie recipes:

    • A stack of chocolate covered Oreo cookies next to a bottle of milk.
      Easy Chocolate Covered Oreos Recipe (How to Make)
    • Cranberry cookies piled high on a white plate.
      Cranberry Cookies
    • Lemon shortbread cookies on a bronze metal plate with lemon slices.
      Lemon Shortbread Cookies Recipe: Plus Genius Cookie Hack
    • A glass of milk and blueberry thumbprint cookies on a plate.
      Blueberry Thumbprint Cookies with Lemon Glaze

    ⭐ ⭐ ⭐⭐⭐ If you make this dish, please leave a comment and give this recipe a star rating. I would love to know how you liked it!

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    Sunflower seed cookies stacked on a white plate with fresh orange slices.

    Easy Sunflower Seed Cookies with Oatmeal Recipe

    Sharon Rigsby
    These easy-to-make Sunflower Seed Cookies are the perfect sweet treat with the crunchiness of sunflower seeds mixed with hearty oatmeal and flavored with tangy orange juice and zest.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prevent your screen from going dark
    Prep Time 15 minutes mins
    Cook Time 14 minutes mins
    Total Time 29 minutes mins
    Course Appetizer, Snack
    Cuisine American
    Servings 24 cookies
    Calories 208 kcal

    Ingredients
      

    • 3 cups old-fashioned oats
    • 1 ½ cups all-purpose flour
    • ¾ cup sunflower seeds
    • ½ teaspoon baking soda
    • ½ teaspoon baking powder
    • ½ teaspoon salt
    • 1 cup unsalted butter room temperature
    • 1 cup packed light brown sugar
    • 3 tablespoon honey
    • 2 large eggs
    • zest of two navel oranges
    • 2 tablespoons fresh orange juice
    • ½ teaspoon orange extract

    Instructions
     

    • Preheat your oven to 350°F. Place parchment paper on a baking sheet.
    • Put the oats, flour, sunflower seeds, baking soda, baking powder, and salt in a large bowl. Stir to combine all the ingredients and set it aside.
    • Combine the butter, sugar, and honey in a bowl with an electric mixer. Add one egg and mix again. Add the other egg, zest, and orange juice and mix for a final time.
    • Combine the dry and wet ingredients; be careful not to overmix.
    • Use a cookie scoop or a tablespoon to make one-and-a-half-inch balls onto the baking sheet, with two inches between them, because they will spread as they bake.
    • Bake for 12-14 minutes, until they are golden brown. They will still look uncooked in the middle, but the edges will be firm and set.
    • Let cool for a few minutes, then transfer to a wire baking rack to cool completely.

    Notes

    Spoon and level the flour. For the most accurate measurement, I recommend spooning the flour into a measuring cup, then leveling it off gently with your finger. This prevents it from getting too packed so you get the best wet to dry ingredients ratio!
    Don’t over-mix. The key to soft and tender cookies is to mix the dough only until just combined. Over-mixing can cause them to become dry and dense! 
    Under-bake. I recommend taking the cookies out of the oven as soon as the edges are set. They will still look slightly underdone in the middle but will set up on the baking sheet as they cool. Under-baking just a little bit yields the chewiest texture!

    Nutrition

    Calories: 208kcalCarbohydrates: 25gProtein: 4gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 34mgSodium: 81mgPotassium: 104mgFiber: 2gSugar: 11gVitamin A: 261IUVitamin C: 1mgCalcium: 26mgIron: 1mg
    Tried this recipe? Tag me today! Mention @gritspinecones or tag #gritspinecones!

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    Reader Interactions

    Comments

      5 from 1 vote (1 rating without comment)

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      Recipe Rating




    1. Verna

      January 09, 2025 at 8:44 pm

      What is a good substitute for the orange zest, juice, and extract? Perhaps cinnamon, coffee, and vanilla extract?

      Reply
      • Sharon Rigsby

        January 10, 2025 at 7:12 pm

        Hi Verna,Thank you for your question! While cinnamon, coffee, and vanilla extract are delicious flavors, they wouldn’t directly replace the bright, citrusy notes of orange zest, juice, and extract in this recipe. These orange ingredients provide a unique tanginess and aroma that complement the honey and sunflower seeds beautifully.

        If you’re looking for substitutes, here are a few options that might work better:

        Lemon zest, juice, and extract: These will provide a similar citrus flavor, though slightly more tart.
        Lime zest and juice: A tangy alternative that will still bring a citrusy zing.
        Mandarin or tangerine zest and juice: These are closest in flavor to navel oranges and would be a great swap.

        Reply

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    Sharon Rigsby, blogger at GritsandPinecones.com

    Hello, I'm Sharon Rigsby, blogger, content creator, videographer, and photographer for Grits and Pinecones®. I have over 50 years of experience in the kitchen, and I like nothing better than developing and reimagining recipes for my family, friends, and you!

    More about me →

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