Sunny Blossoms

Sunny Blossoms are a peanut-free twist on the classic cookie.  While Peanut Blossoms are always a favorite, the need for peanut-free treats are becoming more common.  So in an effort to make a peanut-free alternative, enter Sunny Blossoms, made with sunflower seed butter instead of peanut butter.  I used my grandma’s recipe as a base and went from there.  Being the peanut butter diehard that I am, I wasn’t sure what to expect.  While it is obviously not peanut butter, they still taste really good!  Mike loved them as well and noted the next day they tasted almost peanut-y.  Sunflower seed butter is mild enough to not overpower the cookie.  Frankly if you put chocolate with anything, it’s going to be good! 🙂

Time sure flies!  We are to Week 7 of the 12 Weeks of Christmas Treats!  We all know that no holiday cookie platter is complete without some form of a ‘blossom’ cookie.  Not only are they tasty, but they are so darn cute with the Hershey’s Kiss in the middle!  Sunny Blossoms offer a delicious, peanut-free alternative.

Sunny Blossoms
Yields: approximately 36 cookies
  • 1¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (1 stick) butter (I used light butter)
  • ⅓ cup sunflower seed butter
  • ½ cup granulated sugar
  • ½ cup packed brown sugar
  • 1 egg
  • 1 teaspoon vanilla
  • granulated sugar, for rolling
  • 36 chocolate Hershey's Kisses, unwrapped
  1. In a small bowl, whisk flour, baking and salt. Set aside.
  2. In a large bowl, using an electric mixer, cream together butter and sunflower butter until blended.
  3. Gradually add granulated sugar and brown sugar to sunflower butter mixture - cream well. Add egg and vanilla - beat well.
  4. Blend in dry ingredients gradually (Note: I do this step by hand using a wooden spoon) and mix thoroughly. Chill dough in the refrigerator for at least 2 hours (Note: I typically chill overnight).
  5. Preheat oven to 375 degrees. Line baking sheets with parchment paper.
  6. Shape dough into balls using a rounded teaspoonful for each. Roll balls in granulated sugar and place on baking sheet.
  7. Bake for 8 minutes. Remove from oven. Top each cookie with a Hershey's Kiss candy, pressing down firmly so cookie cracks around edge. Return to oven and bake 2 to 5 minutes longer until golden brown. Move cookies to wire rack to cool completely.



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  1. Great idea! As someone who doesn’t not eat peanuts or peanut butter, I can’t wait to make these!

  2. We aren’t nut-free in our house but my daughter’s school is. It can make it challenging to bring treats, especially when you aren’t familiar with food allergies. I’m so glad you shared this! I can’t wait to test it out!

  3. These are so cute & I love your photos 🙂

  4. i like your twist 🙂

  5. This looks great! I don’t eat peanut butter (don’t like the flavor), so these would be perfect for me!

  6. I love twists on classic recipes – these are great!

  7. What a great idea! These look just as tasty and lovely as the original 🙂

  8. What a great idea for people who have peanut allergies! I’m definitely keeping this in mind!

  9. I adore peanut butter. I’ve tried a few almond butters, and although they are good, they certainly aren’t peanut butter. I’ve kind of wanted to try sunflower butter too, just to see what it tastes like.

    These look absolutely perfect by the way 🙂

  10. Great idea! I am a peanut buttercoholic, but I’d give sunflower butter a try!

  11. I love the idea of substituting sunflower butter for peanut butter. My sister can’t even stand the smell of it, so this would be a great alternative.

  12. What a great alternative for kids with allergies!

  13. Those cookies are such a classic.