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Sunflower Kernel Cookies

For a deliciously different treat, try these soft fruity cookies. They're packed with crisp sunflower kernels.—Bonnie Neuberger, Clark, South Dakota
  • Total Time
    Prep: 15 min. + chilling Bake: 40 min.
  • Makes
    about 5 dozen


  • 1/2 cup chopped raisins
  • 1/3 cup chopped dried apricots
  • 3 tablespoons apple juice
  • 1/2 cup butter, softened
  • 3/4 cup packed brown sugar
  • 1/2 cup sugar
  • 1 egg
  • 1-1/2 cups all-purpose flour
  • 1-1/2 cups quick-cooking oats
  • 1/2 teaspoon baking powder
  • 1/2 cup roasted salted sunflower kernels, divided


  • In a bowl, combine the raisins, apricots and apple juice; set aside. In a bowl, cream butter and sugars. Add egg and mix well. Combine flour, oats and baking powder; add to the creamed mixture. Stir in raisin mixture and 1/3 cup sunflower kernels. Chill.
  • Shape dough into 1-in. balls and place 2 in. apart on greased baking sheets; flatten slightly. Sprinkle with the remaining sunflower kernels.
  • Bake at 375° for 10 minutes or until lightly browned. Cool on wire racks.
Nutrition Facts
2 each: 127 calories, 5g fat (2g saturated fat), 15mg cholesterol, 57mg sodium, 19g carbohydrate (11g sugars, 1g fiber), 2g protein.
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