One of my favourite superfoods; sunflower seeds. These cookies are soft, chewy with a hint of sweetness from the coconut and a crispy outside edge and a subtle crunch when you bite into them. I made this recipe semi-healthy, grain-free, gluten-free and nut-free so you can eat more!

I love the texture of sunflower seeds I hope you enjoy the taste of these cookies as much as I do. Try baking them they are simple to make, delicious to eat.

Sunflower seeds are my new favourite super food with so many benefits. I have included a few below after watching a great insightful video on Youtube from Diet4Health where I discovered many more benefits.

  • Good for blood pressure, healthy bones, skin, hair, digestion, reducing stress, immune boosting,
  • High in Vitamin E making them an excellent source for your skin and hair health
  • Great nut free alternative for anyone with nut allergies
  • Anti inflammatory
  • High level of Phytosterols. These Phytosterols have physical properties similar to cholesterol; research has linked them to supporting healthy cholesterol levels.
  • High in protein – 6g protein in a 1/4 cup of sunflower seeds


  • Sunflower Seeds ground – 110g
  • Toasted Sunflower Seeds whole – 50g
  • Desiccated Coconut – 55g
  • Caster Sugar – 100g
  • Egg – 1
  • Unsalted Butter – 115g
  • Vanilla Essence – 1 tsp


  1. HEAT oven to 170˚C fan
  2. LINE two baking trays with baking paper
  3. TOAST sunflower seeds 10 minutes
  4. GRIND sunflower seeds in a blender, food processor or NutriBullet until fine.
  5. BEAT butter and sugar together until light and fluffy
  6. ADD in the egg and combine and mix well
  7. ADD in all other ingredients and combine
  8. REST and chill in the fridge for 15-30 minutes
  9. SPOON using a teaspoon small lumps of batter, it will make 16-20 cookies  
  10. BAKE for 13-15 mins until the edges are golden brown
  11. COOL on the tray for at least 10 minutes before removing