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Feasting With FARE: Sunflower Seed Cranberry Cookies

A sweet and savory cookie made by Askim Bilgen, FARE’s Food Allergy Summit 2022 Recipe to Riches audience choice award winner.

Cranberry Cookies

Prep Time: 80 minutes
Cook Time: 15 minutes
Serving Size: 10-12 cookies


  • 1 Tbsp. ground flaxseed meal + 2 Tbsp. warm water
  • 2 Tbsp. roasted sunflower seed butter, unsalted
  • 2 Tbsp. coconut oil, room temperature
  • 70 grams of light brown sugar
  • Pinch of salt
  • 1 ½ Tbsp. arrowroot powder
  • ½ tsp. vanilla extract
  • 110 grams semi-crushed sprouted rolled oats
  • ⅓ cup cranberries (or substitute with allergy-free chocolate chips)


  • Mix flaxseed and warm water in a small cup and set it aside for ten minutes.
  • Mix sunflower seed butter, coconut oil, sugar, and salt in a medium-sized mixing bowl with a hand mixer until well blended (and the sugar dissolves) for 2-3 minutes.
  • Add the flaxseed and water mixture to the batter and mix until well blended.
  • Add the arrowroot powder and vanilla and mix until well blended.
  • Add the semi-crushed sprouted rolled oats and mix until well blended.
  • Add the cranberries and mix until well blended.
  • Cover the batter with plastic wrap and refrigerate it for at least one hour.
  • Preheat the oven to 350 degrees Fahrenheit.
  • Remove the batter from the refrigerator. Use a rounded tablespoon to scoop on a lined cookie sheet, 2-3 inches apart.
  • Bake at 350 degrees Fahrenheit for 12-14 minutes.

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