Sunflower Butter-Oatmeal Cookies


Sunflower Butter-Oatmeal Cookies

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Sunflower seed topped cookies

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Recipe Data


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    Servings and Ingredients

    Serves 24
    ¾ c. Hy-Vee unsalted butter
    ½ c. creamy sunflower butter
    1 c. Hy-Vee sugar
    1 c. Hy-Vee light brown sugar
    2 Hy-Vee large eggs
    ¼ c. Hy-Vee low-fat milk
    1 tsp. almond extract
    2 c. Hy-Vee all-purpose flour
    1 ½ c. Hy-Vee rolled oats
    1 tsp. cinnamon
    1 tsp. salt


    1. Preheat oven to 350°F. Coat nonstick baking sheet with nonstick cooking spray. In mixing bowl combine butter, sunflower butter, sugar and brown sugar. Using electric mixer, mix until well-combined.
    2. Add eggs one at a time, mixing well after each addition. Add milk and almond extract, mixing until well-combined.
    3. In separate medium bowl combine flour, oats, cinnamon and salt. Add half of flour mixture to butter mixture; mix to combine. Add remaining flour mixture; mix well.
    4. Spoon dough by rounded tablespoons 2 inches apart on baking sheet. Bake 10 to 12 minutes or until golden brown.

    Nutrition facts


    200 Calories per serving

    Amounts Per Serving

    • Total Fat: 8g
    • Cholesterol: 30mg
    • Sodium: 105mg
    • Total Carbohydrates: 28g
    • Protein: 3g

    Recipe Source:

    Try-Foods International, Hy-Vee HealthMarket, April 2009.