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Home Ā» Food Ā» By Country or Region Ā» North America Ā» America Ā» Coconut Sunflower Seed Cookies

Coconut Sunflower Seed Cookies

July 8, 2021 by Kimberly Killebrew Ā· 24 Comments

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Sweet coconut, chewy oats, and salty toasted sunflower seeds pair in these delightful and delicious Coconut Sunflower Seed Cookies!

sunflower seed cookies recipe coconut rolled oats Kansas

Sunflowers are such happy flowers and it’s hard not to feel cheered up just by looking at them.Ā  I’ve always wanted to visit a huge field of sunflowers, but on the rare occasions I’ve been in an area that grows them en masse they weren’t in season.Ā  So until then I’ll have to content myself with enjoying sunflowers in my vases, artwork, and by eating these yummy Coconut Sunflower Cookies!

A Brief History of the Sunflower

Sunflowers are native to North America and have a long history where they were one of the first crops to be grown.Ā  Some sources say they were domesticated even before corn and that American Indians used sunflowers for food as long as 3,000 years ago.

Though native to North America, it was actually Russia, under Peter the Great, who bred and cultivated the sunflower into the plant we know today. Ā In the 18th century, sunflower seeds were transported from the New World to the Old World. Ā Peter the Great became fascinated by them and Russia began growing them en masse – two million acres of them a year! Ā By 1830 the sunflower made its way back to the Americas. Ā But it wasn’t until 1926, when the Missouri Sunflower Growers Association started producing oil from the plants, that the sunflower really took off and it has been an appreciated resource ever since.

Sunflower heads consist of 1,000 to 2,000 individual flowers joined together by a receptacle base.Ā  The Native Sunflower grows to 15 feet tall with flower heads up to 2 feet in diameter, and can produce over 1,000 seeds from one plant!Ā  Sunflower seeds are rich in protein and yield a high-quality cooking oil.

sunflower© Ivan Feoktistov | Dreamstime

Sunflowers are such happy, stunning flowers, don’t you think? Ā Kansas did well when it designated the sunflower as it’s official State flower. Ā Sunflowers cover the state each summer. Ā So much so that historically they were regarded as an infectious weed and lawmakers had actually attempted at one point to get rid of the “noxious weed.” Ā But one year in the late 1800’s a Kansas state lawmaker attended an out-of-state rodeo and he noticed something that would forever change Kansas’ perception of the flower. Ā His fellow Kansans were wearing sunflowers as a way of identifying to others their state of origin. Ā And so this lawmaker went back home to Kansas and filed the legislation that would make the sunflower the state’s official floral emblem in 1903. Ā Today the noble sunflower stands as a symbol of pride. Ā And what a beautiful symbol is it!

Sunflower seed cookies are a traditional treat in Kansas where they’re often made using a combination of sunflower seeds, rolled oats, and shredded coconut.Ā  They’re delicious bites of happiness and this Coconut Sunflower Seed Cookie recipe is my tribute to the Sunflower State of Kansas!

sunflower seed cookies recipe coconut rolled oats Kansas

Coconut Sunflower Seed Cookie Recipe

Let’s get started!

In a large mixing bowl, cream the butter and sugars with an electric mixer until fluffy and pale in color, about 4-5 minutes.

beating butter and sugar in mixing bowl

Add the coconut oil, eggs and vanilla and mix until combined.

beating butter and sugar and eggs in mixing bowl

In a separate bowl, combine the flour, baking soda, and baking powder.

Add the flour mixture to the wet mixture and beat just until combined.

beating flour into wet mixture

Stir in the oats, shredded coconut, sunflower seeds.

adding oats sunflower seeds and coconut in mixing bowl

Drop the cookie batter by the spoonful onto a prepared cookie sheet.

In an oven preheated to 350 degrees F, bake for 8-10 minutes or until the edges of the cookies are beginning to turn golden.

baking cookies on cookie sheet

sunflower seed cookies recipe coconut rolled oats Kansas

 

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sunflower seed cookies recipe coconut rolled oats Kansas

For more delicious cookie recipes check out our:

  • White Chocolate Cranberry Pistachio CookiesĀ 
  • Whole Grain Molasses Cookies
  • Scottish Shortbread
  • Butterscotch Coconut Cookies
  • Healthy Peanut Butter Cookies
  • Hazelnut Shortbread Cookies
  • Pfeffernusse
  • Zimtsterne
  • Linzer Cookies
  • SpeculoosĀ 
  • Vanillekipferl
  • ANZAC Biscuits

 

sunflower seed cookies recipe coconut rolled oats Kansas

Coconut Sunflower Seed Cookies

Kimberly Killebrew
Sweet coconut, chewy oats, and salty sunflower seeds pair in these delightfully delicious cookies!
Print Recipe
5 from 6 votes
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Dessert
Cuisine American
Servings 48 cookies
Calories 168 kcal

Ingredients
 
 

  • 1/2 cup unsalted butter , room temperature
  • 1/2 cup coconut oil , room temperature
  • 1 cup brown sugar , packed
  • 3/4 cup granulated sugar
  • 2 large eggs , room temperature
  • 1 teaspoon pure vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 2 cups old-fashioned rolled oats
  • 1 cup sweetened shredded coconut
  • 1 cup roasted and salted sunflower seed kernels

Instructions
 

  • Preheat the oven to 350 degrees F.
  • In a large mixing bowl, cream the butter and sugars with an electric mixer until fluffy and pale in color, about 4-5 minutes. Add the coconut oil, eggs and vanilla and mix until combined.
    In a separate bowl, combine the flour, baking soda, and baking powder. Add the flour mixture to the wet mixture and beat just until combined. Stir in the oats, shredded coconut, and sunflower seeds.
    Drop the cookie batter by the spoonful onto a prepared cookie sheet.
    Bake for 8-10 minutes or until the edges of the cookies are beginning to turn golden. Transfer the cookies to a wire rack and let cool.

Notes

Sunflower seeds can go stale fairly quickly so be sure to use ones that are fresh.

Nutrition

Serving: 1cookie | Calories: 168kcal | Carbohydrates: 21g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 56mg | Potassium: 81mg | Fiber: 1g | Sugar: 13g | Vitamin A: 92IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg
Keyword Coconut Sunflower Seed Cookies, Sunflower Seed Cookies
Tried this recipe? Mention @daringgourmet or hashtag #daringgourmet

Originally published on The Daring Gourmet August 5, 2013

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24 Comments →

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24 Responses

  1. Cynthia Fetty says

    February 25, 2022 at 11:44 am

    Could you use unsweetened coconut instead of sweetened? That’s what I have on hand.

    Reply
    • Kimberly @ The Daring Gourmet says

      February 25, 2022 at 4:19 pm

      Hi Cynthia, yes you can and the cookies will still be plenty sweet. Happy baking!

      Reply
  2. Lynette says

    February 11, 2022 at 2:50 pm

    I just made these and they are the best. Everyone liked them, even the non coconut lovers. I will make them again.

    Reply
    • Kimberly @ The Daring Gourmet says

      February 11, 2022 at 4:35 pm

      Fantastic, Lynette, I’m so glad they were a hit – thank you!

      Reply
  3. Anthony says

    December 19, 2021 at 12:38 pm

    Do you just drop them onto the sheet and they flatten during bake or do you flatten as in second picture prior to baking ?

    Reply
    • Kimberly @ The Daring Gourmet says

      December 20, 2021 at 8:59 pm

      Hi Anthony, just drop and bake, they’ll flatten on their own.

      Reply
  4. Clyde Treco says

    December 9, 2021 at 11:07 am

    Waiting on first batch to go into the oven. I mean what else do you do on your lunch hour while you work from home and it’s the holiday season

    Reply
  5. Sandra Irick says

    July 29, 2021 at 4:03 pm

    So glad this recipe made a lot of cookies because they are delicious. What a nice departure from chocolate chip and oatmeal raisin. I baked about 6 dozen cookies so obviously made them smaller than the recipe intends. Everyone loves them, even froze some to enjoy next week.

    Reply
    • Kimberly @ The Daring Gourmet says

      July 29, 2021 at 7:54 pm

      Thank you, Sandra, I’m so glad you enjoyed them! :)

      Reply
  6. Shweta says

    July 19, 2021 at 12:31 am

    It looks so delicious! Can’t wait to make this!!

    Reply
  7. Ton Smit says

    July 11, 2021 at 3:21 pm

    By using “cups” a large part of the world population (like us Europeans) will struggle with this recipe.

    Reply
    • Kimberly @ The Daring Gourmet says

      July 11, 2021 at 5:00 pm

      Hi Ton, yes and that’s why I also provide the ingredients in metric: To the right of the ingredients you’ll see a red box that says “US Customary” and to the right of it “Metric.” Click on metric and it will give you the measurements in metric. Happy cooking!

      Reply
  8. Ann says

    July 11, 2021 at 1:42 pm

    What can you use in place of coconut oil?

    Reply
    • Kimberly @ The Daring Gourmet says

      July 11, 2021 at 5:01 pm

      Hi Ann, you can replace it with butter instead.

      Reply
  9. Kathi says

    July 11, 2021 at 12:22 pm

    I absolute hate the taste of coconut but I love sun flower seeds – eat them all the time. So, I left out the coconut and added that amount to the flour. These cookies are so good!!! (Now without the coconut in them!!) Thank you for sharing this recipe.

    Reply
    • Kimberly @ The Daring Gourmet says

      July 11, 2021 at 5:02 pm

      I’m glad you enjoyed them, Kathi, even without the coconut!

      Reply
  10. Alissa says

    June 25, 2021 at 11:01 am

    I made these last year and they were so good! Made them again this year but used oat flour in place of regular flour and they are still so good! Unique flavor, texture is chewy, airy, but hearty!

    Reply
    • Kimberly @ The Daring Gourmet says

      June 28, 2021 at 7:38 pm

      Fantastic, Alissa, thanks so much and thanks also for the GF tip using oat flour!

      Reply
  11. Jennie says

    December 10, 2020 at 10:55 am

    Hello
    I love the layout of the site and your instructions
    Are these cookies similar to Pride of Kansas cookies?

    Reply
    • Kimberly @ The Daring Gourmet says

      December 17, 2020 at 9:47 am

      Thanks so much, Jennie :) I haven’t tried those so I can’t compare, sorry.

      Reply
  12. Patti says

    November 25, 2018 at 1:08 pm

    I was given about 5pds of hulled raw sunflower seeds and saw this recipe when I googled what to do with them. I am somewhat lazy so I didn’t roast them, but added them raw. The cookies are still so very good. A definite keeper. If I didn’t want to use coconut oil, what could I substitute, just more butter?

    Reply
    • Kimberly @ The Daring Gourmet says

      November 25, 2018 at 2:53 pm

      Hi Patti, I’m glad you enjoyed them, thank you! Yes, just substitute more butter.

      Reply
  13. Miranda says

    June 9, 2018 at 9:03 pm

    A friend shared this recipe with me–they sound delicious! Do you use unsweetened coconut in them?

    Reply
    • Kimberly @ The Daring Gourmet says

      June 10, 2018 at 12:48 am

      Thanks, Miranda! You can use either depending on how sweet you want the cookies. I usually use sweetened coconut. Happy baking!

      Reply

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