These 3-ingredient Biscuits au beurre de tournesol are easy, nut-free vegan cookies perfect for your Christmas platter and, they are ready in about 20 minutes, baking included. Plus, this cookie recipe is very versatile, and you can add chocolate chips to the mix for some crunch!
If you love my chewy vegan peanut cookies with chocolate chips but have a peanut allergy, try these sunflower seed butter cookies instead. This recipe is inspired by my 3-ingredient vegan peanut butter cookies. At first, my goal was simply to check if the sunflower seed butter was turning cookies green. I have done a lot of research on the science of sunflower seed butter in baking and learned that if you mix sunbutter with baking soda, a chlorophyll chemical reaction happens, releasing chlorophyll and a green crumb as the cookie cools down.
As an avid baker, I wanted to try and see with my own eyes. After baking the same recipe four times (yes, I have tons of cookies in the freezer now!) I noticed that the green color in sunflower seed butter cookies doesn’t show up every time – it only happens once out of 4 trials, and the picture below shows you how sharp the green color can come out.
La recette complète se trouve juste en dessous, mais ne manquez pas tous mes conseils plus bas, y compris les substitutions d'ingrédients, mes astuces de cuisine et les photos étape par étape !
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Biscuits au beurre de tournesol
Ingrédients
- 1 tasse Beurre de graines de tournesol - unsalted, unsweetened
- ¾ tasse Farine tout usage - notes 1
- 5 cuillerée à soupe de sirop d'érable - notes 2
Facultatif mais recommandé
- 1 cuillère à café Extrait de vanille
- ½ cuillère à café La levure chimique
- ⅓ tasse Pépites de chocolat noir sans produits laitiers
Instructions de Pose et d'Entretien
- Préchauffez le four à 180 °C (350 °F). Recouvrez une plaque à pâtisserie de papier sulfurisé. Réservez.
- In a medium-sized mixing bowl, add fresh sunflower seed butter, maple syrup, and vanilla extract if used.
- Mélanger à la spatule jusqu'à obtenir une pâte crémeuse.
- Fold in the flour, and baking powder if used.
- Stir until it forms a sticky cookie dough. Fold in chocolate chips now if using and stir to incorporate.
- Grease hands, divide the dough into 12 balls, and roll each between oiled hands.
- Place each ball on the prepared cookie sheet and, using a fork, flatten the cookies. I love to flatten each cookie twice, forming a crisscross shape on the top of the peanut butter cookies.
- Répétez l'opération jusqu'à ce que tous les biscuits soient formés, en laissant un espace d'un pouce entre chaque biscuit. Ils ne gonfleront pas à la cuisson, mais il ne faut pas qu'ils se touchent.
- Cuire pour 11-12 minutes or until the sides are golden brown.
- Cool the cookies down for 10 minutes on the tray, then transfer them to a cooling rack. If they turn green in the middle, they are safe to eat, and it won't alter the taste of the cookies.
Remarques
Alimentation
Ingrédients et substitutions
I tried replicating the same recipe but with different ingredient substitutions: all-purpose flour, oat flour, baking soda, almond flour, and adding vanilla extract with alcohol. I also wanted to create a crunchy cookie, but not too dense either, and my goal was to use maple syrup to avoid white sugar. After many experiments, I found that the best combination of ingredients was three simple ingredients:
- Beurre de graines de tournesol – I recommend using unsalted, unsweetened seed butter, or the cookies come out too sweet and salty.
- Farine tout usage – While oat flour or almond flour works, the result is less crunchy, fragile, and a bit powdery. That’s why flour is my go-to ingredient for this recipe. For a gluten-free version, use my guide de conversion sans gluten.
- Sirop d'érable or any liquid sweetener like agave syrup or coconut nectar.
Then, feel free to stir in 1 teaspoon of vanilla extract or a 1/2 teaspoon of baking soda. Vanilla adds flavor, and if yours contains alcohol then it inhibits the chlorophyll reaction when you add the baking soda. It means you should have a brown, crunchy cookie without any green color showing.
How to Make Sunflower Butter Cookies
- To make the batter, simply stir the 3 ingredients together in a mixing bowl. The dough is sticky so grease your hand to roll small ball of cookie dough then released on the lined baking sheet.
- Repeat until you form 8 balls and press down the cookie with the back of a fork. I like to press twice in alternate directions to create a crisscross shape on top like I always do in my classic vegan peanut butter cookie recipe.
Questions fréquemment posées
Yes, you can use the same amount of oat flour or almond flour, but these options make the cookies fragile and crumbly. For a gluten-free version, use my guide de conversion sans gluten.
Absolutely! The green color is a harmless result of natural chemical reactions and doesn’t affect the taste or safety of the cookies.
Baking powder is already slightly acidic, so using it alone can help prevent the green color. However, it might not provide enough leavening power. Experiment with a combination of baking powder and baking soda for optimal results.
Yes, fold in 1/3 cup of dark chocolate chips in the dough and stir to incorporate.
Is there any way to make it /more/ likely that they’ll turn green when baked? This seems like fun.
When the pH level of the dough rises, the chlorogenic acid transforms into a green pigment as it bakes. If you want to guarantee this vibrant transformation, follow these steps. Maximize the pH Level : Use only Baking Soda: Avoid using baking powder, which contains acid and can neutralize the reaction, but watch out, too much can make the cookie taste bitter!. Skip Acidic Ingredients: Avoid adding “acid” ingredients like lemon juice, cream of tartar, or large amounts of brown sugar (which contains acidic molasses), as these will prevent the greening.
These are very good and have a great flavor. We used Pamela’s baking flour due to grain sensitivities. They are crumbly but that may be due to the Pamela’s. Next time we may use some butter or coconut butter in the dough. All in all a very good cookie.
Merci!
The recipe sounds delicious. I live soft chewy cookies which cannot be found in supermarkets!
I have a question, can I use gram flour ( chickpea flour) in this recipe?
Do you have any chick pea flour recipes please?
Merci beaucoup
I haven’t tried chickpea flour in this particular recipe. You can try my biscuits à la farine de pois chiche to use chickpea flour, enjoy!
Hello Carine
Can I also replace the sunflower seed butter with another vegetable butter? Let me know, thanks in advance.
Kind regards from me,
Alda
You can use another nut butter, like peanut butter or almond butter but I don’t think that vegan butter would work.