Sunflower Maple Cookies

I have been promising this recipe to folks for a very long time. Like six years. The problem is that I very rarely measure the ingredients for this recipe. However, I finally sat down and figured out the exact proportions so you can replicate it. You need raw sunflower seeds for this recipe as the roasted ones wont stick together as well as flour. I use a coffee grinder to turn my sunflower seeds into flour but you can use a food processor or even a ziploc bag and a rolling pin or hammer. I generally use avocado oil to toast my sunflower seeds in a pan on the stovetop but you can use a different type of oil. However, I prefer a high smoke point. Bits of your cookies will fall off and burn in the oil so try to keep your oil clean of charred bits. 

Also, absolutely nothing in this recipe NEEDS to be cooked and you can very easily keep your cookies as raw maple protein balls. As a final serving suggestion, I like mashing up fresh berries to make a type of sauce to put on top of the cookies. 

Sunflower Maple Cookies


  • 1 3/4 cups sunflower seed flour
  • 1/4 cup real maple syrup
  • 1/2 tsp salt
  • Avocado oil for pan


  • Use coffee grinder, food processor, mortar and pestle, or a Ziploc bag and a hammer or rolling pin to grind raw sunflower seeds without their shell into flour.
  • Mix ingredients thoroughly and form cookie patties
  • Heat avocado oil in pan on stovetop on medium heat and toast each cookie until golden brown on both sides.
  • Eat by themselves or serve with mashed fresh berries.