Preheat the oven to 180°C/fan 160°C/Gas 4. Line a large baking tray with nonstick baking paper. Put the sunflower spread in a large bowl. Add the sugar and vanilla extract and beat with a wooden spoon until smooth.
Add the eggs, flour and baking powder to the bowl and beat until all the ingredients are thoroughly combined. Stir in the chocolate buttons until evenly mixed. Spoon five heaped tablespoons of the mixture onto the lined tray, spacing well apart to allow the mixture to spread. Press down lightly with the back of a spoon.
Bake for 14-16 minutes or until pale golden brown and crisp around the edges. Transfer gently to a wire rack to cool or serve warm. Continue making the cookies in batches until all the dough is used. Store in an airtight tin for up to 5 days.
See more Snack recipes