Sunflower Seed Chocolate Cookies is my second recipe for my week of Chocolate Goodness Week.
Doesn’t everybody like sunflower seeds? As children the experience of shelling the salty seeds right in our mouth and then spitting out the shells is very intriguing. But now as an adult I love the we can buy them already shelled. It gives a nice alternative to walnuts or almonds in baking cookies. I kind of pat myself on the back over the outcome. They are not too sweet but are chocolaty with the surprise of sunflower seeds as another texture. Bake up a few dozen for your cookie jar and your tummy.
Sunflower Seed Chocolate Cookies
- 2-1/2 cup whole wheat pastry flour
- 3 Tablespoons The Vegg egg replacer mixture as directed on the packaging
- see my review on The Vegg for more ideas
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup vegan butter softened
- 3/4 cup firmly packed brown sugar
- 2 Tablespoons beet granulated sugar
- 1 teaspoon vanilla extract
- 10 ounces chocolate chips
- 5 ounces shelled sunflower seeds
- Lightly grease baking sheets for baking.
- Mix The Vegg egg replacer if it is not already prepared and set aside.
- Sift together the flour, baking powder, baking soda and salt and set aside.
- In a large bowl cream together the butter and sugars until it is light and fluffy.
- This will take a little while - just be patient.
- Add The Vegg egg mixture and vanilla and mix well.
- Add chocolate chips and sunflower seeds and mix well.
- Drop by teaspoons full onto the prepared cookie sheets about 2 to 2-1/2 inches apart.
- Flatten the tops slightly.
- Bake at 375° for 8 to 9 minutes.
- After they have cooled keep them in a cool dry place or the refrigerator or the freezer.
Recipe NotesTO FREEZE: You may freeze them in any of the methods shown in my article http://veganinthefreezer.com/preparing-food-for-the-freezer/ They defrost quickly so it really doesn't take any planning. Just put them on a plate for an hour or so and enjoy.