Honey & Sunflower Seed Cookies
Nutty, wholesome and nut-free — built on sunflower seeds, the beloved snack of every Slavic household. Toasty, honey-sweet and full of good crunch.
Why you'll love this recipe
- An old world recipe, made the way it always was
- Not one spoon of refined sugar
- Sweetened with real honey
- Makes enough for 18
- Easy, with clear steps and nothing fussy
What you'll need
Everything here is a real ingredient you can find in a normal shop. Nothing artificial, no powders pretending to be sugar. Here is the full list, with the quantities I actually use.
- 1 cup (140 g) raw sunflower seeds (half ground, half whole)
- 1/2 cup (60 g) oat flour
- 1/2 cup (50 g) whole-wheat pastry flour
- 1/3 cup (110 g) raw honey
- 1/3 cup (80 ml) melted butter
- 1 egg, 1 tsp vanilla
- 1/2 tsp baking soda, pinch salt
How to make it
Preheat oven to 350°F (175°C). Line a tray. Lightly toast the whole sunflower seeds.
Whisk honey, melted butter, egg and vanilla.
Stir in ground and whole seeds, both flours, baking soda and salt to a dough.
Scoop 18 mounds; flatten slightly and press a few seeds on top.
Bake 12–15 minutes until golden. Cool on the tray.
Save this one for later — hover the image to pin it.
Storage
Keep it covered in the fridge and it will hold for three to four days. If you are making it ahead, hold back any fresh topping until just before you serve so nothing goes soft. Most of these freeze well too, wrapped tight, for up to three months.
Questions about this recipe
Is Honey & Sunflower Seed Cookies really made without refined sugar?
Yes. All the sweetness comes from honey - there is not one spoon of white sugar in it. That is the whole point of how I cook.
How long does Honey & Sunflower Seed Cookies keep?
Kept covered in the fridge it holds for three to four days. Most of these freeze well too, wrapped tight, for up to three months - hold back any fresh topping until just before serving.
How many does Honey & Sunflower Seed Cookies make?
This makes enough for 18. It scales cleanly, so use the 1x / 2x / 3x buttons on the recipe card if you need more or less.
Honey & Sunflower Seed Cookies
Nutty, wholesome and nut-free — built on sunflower seeds, the beloved snack of every Slavic household. Toasty, honey-sweet and full of good crunch.
Ingredients
- 1 cup (140 g) raw sunflower seeds (half ground, half whole)
- 1/2 cup (60 g) oat flour
- 1/2 cup (50 g) whole-wheat pastry flour
- 1/3 cup (110 g) raw honey
- 1/3 cup (80 ml) melted butter
- 1 egg, 1 tsp vanilla
- 1/2 tsp baking soda, pinch salt
Instructions
- Preheat oven to 350°F (175°C). Line a tray. Lightly toast the whole sunflower seeds.
- Whisk honey, melted butter, egg and vanilla.
- Stir in ground and whole seeds, both flours, baking soda and salt to a dough.
- Scoop 18 mounds; flatten slightly and press a few seeds on top.
- Bake 12–15 minutes until golden. Cool on the tray.
