Chocolate Sunflower Seed Butter Balls, a no-bake cookies are perfect for those who cannot have peanut butter rice krispy balls due to food allergies. This recipe is dairy free, gluten free, peanut free, tree nut free as well as vegan, and top 9 allergy friendly.
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Jump to:
- The Quick Lowdown:
- Why We Like This Recipe
- Ingredients
- The Ingredient Low Down
- Instructions/ Directions and Tips
- Variations, & Adaptations for No Bake Cookies Without Peanut Butter
- Storage Instructions
- Equipment
- Allergic to Sunflower Seeds?
- FAQ
- Other Recipes You May Enjoy
- 📖 Recipe
- Food Safety
- Allergy Resources
- 💬 Comments
The Quick Lowdown:
Flavour: The perfect blend of sweet and salty.
Texture: Soft yet crunchy centres are reminiscent of a popular brand of Holiday chocolate balls.
Speed: The chilling time is the longest part. The gluten free no bake cookies can be made in under 30 mins before chilling.
Difficulty: Beginner. Perfect for making with the kids!
Return for effort: Well worth the effort. We recommend doubling the batch as they go quickly!
Why We Like This Recipe
Finding easy cookie recipes that are free from the top 9 allergens can be tough. We really missed making easy no-bake holiday cookie options like peanut butter rice krispy balls. We decided to tackle making them into allergy friendly chocolate sunflower seed butter balls.
This is an allergy friendly quick recipe take on a traditional no bake peanut butter chocolate balls with rice Krispies. This is a perfect recipe to get the kids to help you make the rolling and mixing. We recommend an adult do the chocolate melting and dipping as it deals with heat.
Ingredients
- Sunflower Seed Butter
- Powdered Sugar
- Crisped Rice Cereal
- Dairy Free Butter
- Dairy Free Chocolate Chips
- Coconut Oil
See recipe card for quantities
The Ingredient Low Down
Sunflower Seed Butter
When we want to substitute nut butter in recipes sunflower seed butter or pumpkin seed butter are our go to choices. Sunflower seed butter is the key ingredient in these nut free peanut butter rice krispy balls. Sunbutter is one of our fave sunflower seed butters. It comes in a number of varieties from sugar free to chocolate. We used the original version when developing this recipe. For a fun twist on the recipe try the chocolate variety.
Other Substitutions
Check out our look at other nut butter substitutes that are in the Allergic to Sunflower Seeds Section.
Powdered Sugar
Powdered sugar is sometimes called icing sugar or confectioner's sugar. It is a blend of really finely blended sugar and cornstarch. If you are making vegan treats make sure the powdered sugar you use is vegan. Some countries process their sugar with bone char which is not vegan.
Corn Free Options
You can blend your own powdered sugar in a food processor or spice blender with granulated sugar. This way you can add arrowroot starch or another starch that is safe for you.
Adding the starch helps the recipe ingredients bind and keep the sugar from clumping. It acts as a moisture protectant.
Crisped Rice Cereal
When looking for a cereal to use make sure the one used is gluten free and free from the top 9 allergens. If you are struggling to find a safe cereal did you know you can make your own puffed rice cereal at home? Check out the how-to from Mahatma Rice. We find the smaller puffed or crispy rice is great in this recipe.
Brand Suggestions
A few brands to check out are:
- Barbara's Brown Rice Crisps
- Malt-o-Meal
- Wegman's
- Erewhon
to see if they are safe for you.
Not all Rice Cereals Are Gluten Free
There are a few popular brands of rice cereal that are not gluten free as they contain malt extract.
Are Kellogg's Rice Krisipes gluten free? No. They contain malt extract and malt contains gluten.
If you are looking for Kellogg's Rice Krispies, in most countries they are not considered gluten free due to the malt extract. The Kellogg's brand cereal used to make a gluten free variety in Canada but it has since been discontinued.
Dairy Free Butter
You can use either dairy free butter sticks or spread to make these no bake cookies without peanut butter. Either of the dairy replacements will work in this recipe. The dairy free butter helps give the chocolate sunflower seed butter balls the creaminess.
Brand Suggestions
Some spreads brands to check out are:
- Earth Balance
- Country Crock ( may contain soy)
- Miyokos (may contain cashews and/or tree nuts)
If you opt for the stick style butter replacements a few brands to start your ingredient vetting are:
- Violife (contains coconut)
- Earth Balance (contains soy)
- Country Crock (may contain soy)
for your allergy needs.
Dairy Free Chocolate Chips
Any dairy free chocolate chip will work. Make sure it is free from all top 9 allergens. Vegan and allergy friendly are two different things. Do not rely on a vegan statement for food allergies. Instead check the ingredient label and contact the company, as needed, for shared facilities and lines.
Brand Suggestions
Some popular brands that work well for this recipe are:
- Pascha
- Nestle Toll House top 9 free
- Great Value top 9 free
- Enjoy Life Foods (our favourite)
Check to see if they are safe for you.
Ingredient Swap
Some brands have a dairy free milk-style chip, dark chocolate chip, or white chocolate variations of chips. You can use whichever suits you. Rob and the kids love dairy free white chocolate style, I am not a fan of any white chocolate. I think they sometimes use it just so I won't eat them all.
Coconut Oil
This is used to help bring a nice shine to the chocolate without having to temper it. It also is great for adding a bit of snap to the chocolate outer shell when chilled. Make sure to use the kind of coconut oil that solidifies, like this brand, as opposed to MCT oil. The latter won't solidify like coconut oil will.
*Coconut in some countries, like the USA, is considered a tree nut.
Coconut Free Option
Use your safe buttery stick or spread in the same quantity in the recipe.
Instructions/ Directions and Tips
Filling Instructions
Step 1
In a large bowl, add sunflower seed butter, powdered sugar, crisped rice cereal, melted dairy free butter. Mix with a spatula or large mixing spoon until everything is combined uniformly.
Step 2
Line a large cookie sheet with waxed paper or parchment paper. Using the cookie scoop, scoop out the filling into 0.5 ounce cookies. When all the cookies are portioned, roll the cookies into balls in lightly greased palms.
Rolling Tip
You can use a bit of coconut oil or dairy free butter to help keep the cookies from sticking to your hands.
Step 3
Place the balls on the cookie sheet, cover with plastic wrap and let them firm up in the fridge for 30 minutes.
Chilling Tip
The no-bake cookies without peanut butter balls can chill for longer, if needed, we have let them chill overnight without any issues.
Microwaving Instructions
Step 4
While the cookies are chilling, put the coconut oil and dairy free chocolate chips in the heatproof glass bowl. Microwave the chocolate for 20 seconds at 50% power. Stir the chocolate. Repeat until half melted.
Step 5
Stir well when half melted to get the rest of the dairy free chocolate chips to melt. If they do not fully melt heat at 50% in 10 second bursts stirring in between until fully melted. Remove from the microwave onto a trivet.
Alternate Stove Top Instructions
Step 6
During the cookie chilling phase, fill a small pot with water no more than half full. Place the heatproof glass or stainless steel bowl in the pot.
Melting Set Up Tip
Make sure the water is barely touching the bottom of the bowl. It should not be immersed in the water. This setup is called a bain marie. Melting the chocolate directly in the pot itself can burn and make the chocolate taste burnt.
Step 4
Add the dairy chocolate chips and coconut oil to the bowl and mix.
Step 4
Over low-medium heat bring the water to a light simmer. Do not boil the water. Stir the chocolate as it starts to slowly melt. Keep stirring until the chocolate is fully melted and remove the bowl from the pot to a trivet.
Bain Marie Tip
We use two silicone rings between the sides of the pot and the bowl to let the steam escape. It works for us to help us not get water in the chocolate. If you get any of the water in the chocolate it can seize.
Dipping Instructions
Step 9
Remove the cookie filling balls from the fridge. Using a fork, dip the balls in the melted chocolate. Roll them around to get all sides covered. Using the fork, lift the ball out of the bowl.
Chocolate Tip
Let the excess drip off over the bowl and run the bottom of the fork with the cookie on it to remove any drips.
Step 10
Place the no bake chocolate cookie back on the wax or parchment paper lined cookie sheet. Repeat for all the cookies. When all the cookies are covered, dust with powdered sugar.
Dusting Tip
We put a couple of tablespoons or powdered sugar in a small sieve and make it snow on the cookies.
Step 11
Return to the fridge to set the chocolate for 30 minutes.
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Variations, & Adaptations for No Bake Cookies Without Peanut Butter
- Dairy Free White Chocolate - Swap out the dairy free chocolate for dairy free white chocolate.
- Crushed Pretzels - Changing out the crispy rice cereal for crushed pretzels is a great way to add a bit of a salty crunch.
- Puffed Quinoa - the crispy cereal can be switched with puffed quinoa for a different grain for a different variation of peanut butter chocolate balls with rice Krispies.
- Chocolate Sunflower Seed Butter - Many brands make a chocolate option of their spread. It can be used in place of original sunflower seed butter for this allergy friendly version of peanut butter rice krispy balls.
Storage Instructions
Fridge
A well sealing container lined with wax or parchment paper is best for storing the nut free version of peanut butter rice krispy balls in the fridge. You can keep them in the fridge for up to 2 weeks.
Freezer
You can freeze the chocolate sunflower butter balls for up to one month. It is recommended to use an airtight container. Thaw these nut free versions of peanut butter chocolate balls with rice Krispies in the fridge before consuming.
Equipment
- Large Bowl
- Spatula
- Stirring Spoon
- 0.5 oz Cookie Scoop
- Waxed Paper, or Parchment Paper
- Cookie Sheet
- Small Pot, if using the stove top method to melt the chocolate
- Heatproof Medium Glass Bowl
- Plastic Wrap
Allergic to Sunflower Seeds?
There are other alternatives to nut butters if you cannot have sunflower seeds. You could try pumpkin seed butter to make these no bake cookies without peanut butter. It will also work but there may be cross contact with sunflower seeds. Here are a two options that are not sunflower seeds:
Chickpea Butter
A popular nut butter replacement is chickpea butter. It is a smooth spread that can be sweetly flavoured with a nutty taste or chocolate. There are a number of brands that produce chickpea butters - Finally!, Voyage, and VGood!.
Some with peanut allergies may also react to chickpeas. Check with your medical team before trying it.
Oat Butter
Brands like Oat Haus, make granola and oat based spreads. They have a line that included regular granola flavoured spreads or chocolate spread. Both variations of granola spread will work in this recipe. Make sure that the product you choose is certified gluten free. Some people with coeliac's disease may not tolerate oats. Their protein, avenin, can cause similar reactions as gluten for some with coeliac's disease. Check with your medical team if you think this is an issue you encounter.
FAQ
Sunflower seed butter, pumpkin seed butter, chickpea butter, and oat/granola butter are all excellent substitutions for peanut butter in cookie recipes, like these chocolate sunflower seed butter balls. This works really well in no-bake recipes.
Sometimes, the seed butters can oxidise and turn green when baked in cookies. The taste is the same but the colour may change. To combat it, switch out a bit of the flour for cocoa powder to cover the colour change.
Yes, you can use a number of alternatives from seed butters, to oat butter, or chickpea butter. Depending on the recipe if the peanut butter is in small amounts and for added fat, not flavour coconut oil can be used.
It isn't recommended to use this substitution for a cookie like our chocolate sunflower seed butter balls. The taste will be greasy and flavourless in this nut free peanut butter chocolate balls with rice Krispies.
Yes, you can.
In no-bake cookies you can make them without flour. Often they have a puffed grain like rice or quinoa, or gluten free rolled oats for texture. It is an easy way to make a gluten free treat option. Using a peanut butter alternative will keep your gluten free treat nut free and allergy friendly, as well.
📖 Recipe
Chocolate Sunflower Seed Butter Balls
Print Recipe Pin Recipe Add to Collection Add to Shopping ListEquipment
- Large Bowl
- Spatula
- Stirring Spoon
- Cookie Scoop 0.5 oz
- Waxed Paper (see notes)
- Cookie Sheet
- Small Pot (see notes)
- Medium Bowl Heatproof Glass(see notes)
- plastic wrap
Ingredients
Filling
- ¾ Cup Sunflower Seed Butter room temperature (see notes)
- 1 Cup Powdered Sugar
- 1 ½ Cup Crisped Rice Cereal see notes
- 4 Tablespoons Dairy Free Butter melted (see notes)
Outer Shell
- 1 Cup Dairy Free Chocolate Chips see notes
- 1 Tablespoon Coconut Oil see notes
Garnish
- Powdered Sugar
Instructions
Filling Instructions
- In a large bowl, add sunflower seed butter, powdered sugar, crisped rice cereal, melted dairy free butter. Mix with a spatula or large mixing spoon until everything is combined uniformly.
- Line a large cookie sheet with waxed paper or parchment paper. Using the cookie scoop, scoop out the filling into 0.5 ounce cookies. When all the cookies are portioned, roll the cookies into balls in lightly greased palms. (You can use a bit of coconut oil or dairy free butter to help keep the cookies from sticking to your hands.)
- Place the balls on the cookie sheet, cover with plastic wrap and let them firm up in the fridge for 30 minutes. (The cookie balls can chill for longer, if needed, we have let them chill overnight without any issues.)
Microwaving Instructions
- While the cookies are chilling, put the coconut oil and dairy free chocolate chips in the heatproof glass bowl. Microwave the chocolate for 20 seconds at 50% power. Stir the chocolate. Repeat until half melted.
- Stir well when half melted to get the rest of the dairy free chocolate chips to melt. If they do not fully melt heat at 50% in 10 second bursts stirring in between until fully melted.
- Remove from the microwave onto a trivet.
Alternate Stove Top Instructions
- During the cookie chilling phase, fill a small pot with water no more than half full. Place the heatproof glass or stainless steel bowl in the pot. (Make sure the water is barely touching the bottom of the bowl. It should not be immersed in the water. This setup is called a bain marie. Melting the water in the pot itself can burn and make the chocolate taste burnt.)
- Add the dairy chocolate chips and coconut oil to the bowl and mix.
- Over low-medium heat bring the water to a light simmer. Do not boil the water. Stir the chocolate as it starts to slowly melt. Keep stirring until the chocolate is fully melted and remove the bowl from the pot to a trivet. ( We use two silicone rings between the sides of the pot and the bowl to let the steam escape. It works for us to help us not get water in the chocolate. If you get any of the water in the chocolate it can seize.)
Dipping Instructions
- Remove the cookie filling balls from the fridge. Using a fork, dip the balls in the melted chocolate. Roll them around to get all sides covered. Using the fork, lift the ball out of the bowl. Let the excess drip off over the bowl and run the bottom of the fork with the cookie on it to remove any drips.
- Place the cookie back on the wax or parchment paper lined cookie sheet. Repeat for all the cookies. When all the cookies are covered, dust with powdered sugar. (we put a couple of table spoons or powdered sugar in a small sieve and make it snow on the cookies.)
- Return to the fridge to set the chocolate for 30 minutes.
Video
Notes
Allergy Note 1
Always check that each ingredient is safe for you. Reading all the ingredients and labelling as well as checking with the manufacturer should always be done before buying any product. Each person's allergies are different and only you and your medical team can determine what is best for you. Checking with the manufacturer is best practice to see if shared lines, or facilities are used when making any of the suggested products. Just because a product is right for us does not mean it is safe for anyone else. You must do your own research on each product.
Allergy Note 2
If making this recipe for anyone with an allergy always check with them for suitable products and ingredients. Each person knows their allergies best and can advise on what is safe for them to eat. Keep in mind that if making for another person they may not be able to eat it with shared prep surfaces, cooking equipment, and kitchens or other safety reasons.
Allergy Note 3
This is not medical advice. Always discuss your allergies, nutrition, and suitable products and recipes with your medical team before using.
Nutrition
Nutritional Disclaimer
"The Allergen Free Kitchen" is not a registered dietician or nutritionist, does not replace a registered dietician or nutritionist and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend you consult with your medical team to find a registered dietician or nutritionist and for you to calculate the nutritional information. Calories and nutritional values can vary vastly depending on which brands were used and any substitutions used.
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Food Safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Contact the manufacturer of products, regarding cross contact and ingredients, to ensure they are safe for you
- Always check ingredients for allergens
- Do not use the same utensils on allergen free food, that previously touched allergens
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
Allergy Resources
If you are struggling with allergies or which foods are safe for you we encourage you to contact your medical team to help determine what is best for you.
For additional resources please check out the following allergy education and advocacy pages:
In the United States:
- Food Allergy & Anaphylaxis Connection Team (FAACT) - Home Page
- Food Allergy Research & Education (FARE) - Home Page
- U.S Food & Drug Administration (FDA) - Food Allergies - Home Page
- Recalls, Reporting and Alerts on Food - in The United States of America
- Food Safety and Inspection Service, USDA - Recalls
- US Food & Drug Administration, FDA - Recalls
- Celiac Disease Foundation - Home Page
- National Celiac Association (NCA) - Home Page
- Beyond Celiac - Home Page
- Celiac.com - Home Page
In Canada
- Food Allergy Canada - Home Page
- Celiac Canada - Home Page
- The Government of Canada - Health Site- Food Allergies
- The Government of Canada - Food Allergen Labelling, the List of Ingredients and Allergens on Food Labels, and Allergens and Gluten Sources Labelling
Recalls, Reporting and Alerts on Food - in Canada
Jennifer says
Where can you buy puffed quinoa?
Katherine Evans says
Hi Jennifer,
There are a few brands that make it, depending on which country you are in. If you are in the US, GoGo Quinoa, ZNatural Foods, WholeFort, HerbaZest, OliveNation all make puffed Quinoa. We do may have the same food allergies and we live in Canada so you will need to thoroughly check out the products before you buy them. You'll need to check all the ingredients, labels, packages, and contact the manufacturer to see if it suits your food allergies and if they have cross contact with your allergies (allergens in the facilities and/or on shared lines and more).
You can also make puffed Quinoa, it is similar to how you make puffed rice or you can use a method similar to this one here
I hope this helps. Let us know if you need more info.
Katherine
Thomas says
I am allergic to milk and tried these and they are fantastic I enjoyed making these and my children thought they were “gas” Which I’m pretty sure means they are delicious 100/10 hopefully I’ll be making these with my wife some other time.
Katherine Evans says
That is awesome. So glad your kids love them. Our kids tell us that means they are super yummy!
Cheers,
Katherine