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Crisp Sunflower Cookies

4 reviews
Total Time
Prep: 10 min. Bake: 15 min./batch

By Taste Of Home Editorial Team

Recipe by Karen Ann Bland, Gove, Kansas

Tested by Taste Recipes Test Kitchen

Taste Recipes's Editorial Process

Updated on Jun. 18, 2023

These crisp sunflower cookies are a delicious sweet and salty blend of wholesome ingredients. —Karen Ann Bland, Gove, Kansas.

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Sunflower Cookies Tips

How do you store sunflower cookies?

Store cookies in an airtight container at room temperature for up to 3-4 days. If you want to keep your sunflower cookies longer, you can freeze them for up to 6 months.

Can you use unsalted sunflower kernels instead of salted in sunflower cookies?

Using unsalted sunflower kernels is a great way to reduce the sodium content—but the flavor may not be as robust. There are other ways to make these cookies your own. Omit the coconut if it’s not your thing, or replace it with extra oatmeal (to make them more like these oatmeal cookies). Try mixing in raisins, dried cranberries, chocolate or butterscotch chips, toffee bits, or nuts. You can also dip half of each cookie in melted dark or white chocolate.

Where can you find sunflower kernels?

You can find sunflower kernels in your grocer’s snack aisle, or near the nuts and dried fruits. Browse these fruit-forward cookie recipes for your next baking inspiration.

—Amy Glander, Taste Recipes Book Editor
Test Kitchen Approved

Crisp Sunflower Cookies

4 reviews
Prep Time 10 min
Cook Time 15 min
Yield 5 dozen

Ingredients

  • 3/4 cup shortening
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 cups quick-cooking oats
  • 1 cup sweetened shredded coconut
  • 1 cup salted sunflower kernels
Text Ingredients

Directions

  1. Preheat oven to 350°. In a bowl, cream shortening, sugars and vanilla until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, mixing well between each addition. Whisk together the flour, baking soda, baking powder and salt; add to creamed mixture, mixing just until flour is incorporated. Stir in oats, coconut and sunflower kernels.
  2. Drop by teaspoonfuls onto greased baking sheets. Bake until golden brown, 12-15 minutes. Cool on wire racks.

Nutrition Facts

1 cookie: 98 calories, 4g fat (1g saturated fat), 6mg cholesterol, 69mg sodium, 13g carbohydrate (8g sugars, 1g fiber), 2g protein.

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