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For nut-allergy households, seed butters cover almost everything peanut butter does · sandwiches, sauces, cookies · with one famous baking quirk to know about.
Best for: Everything: sandwiches, cookies, satay-style sauces
The default. Slightly earthier than peanut.
Best for: Sauces, dressings, savory noodles
Looser texture; bitter edge balances with honey/maple.
Best for: School-safe spreads and snacks
Sunflower butter + baking soda can turn cookies GREEN inside (harmless chlorophyll reaction). Halve the baking soda and add ½ teaspoon lemon juice to keep them cookie-colored.
Adapt a recipe free with RecipeFix → · Nut-Free Recipe Converter
Chlorogenic acid in sunflower seeds reacts with baking soda as cookies cool · totally safe, just startling. Reduce the soda by half and add a small squeeze of lemon juice to prevent it.
Sunflower seed butter 1:1, with an extra half-teaspoon of lime and a touch more sweetener. Tahini also works with a slightly more sesame-forward result.
Sunflower seed butter (SunButter) is the closest match, at 1:1. Everything: sandwiches, cookies, satay-style sauces. The default. Slightly earthier than peanut.
Sunflower seed butter (SunButter) (1:1) if you want the closest result, or Tahini (1:1, add a pinch of sweetener) for sauces, dressings, savory noodles. Which one is right depends on what the peanut butter was doing in the dish.
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