Sunflower Seed Chocolate Cookies are chocolaty with the surprise of sunflower seeds as another texture. Bake a few dozen for your cookie jar and your tummy.
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 was very intriguing.
It’s funny how spitting the seeds out after you swished them around in your mouth was acceptable. I mean even the adults did that. Do they still?
I gotta tell you that now that I’m an adult I love the we can buy them already shelled. It gives a nice alternative to walnuts or almonds in baking cookies too.
In fact, I don’t eat them as a snack anymore unless they’re mixed in bars or balls or cookies.
I thinks it’s because they’re so small and they feel a little funny in your mouth. Like if you grab some with you fingers and toss them in and all of a sudden you have about 20 seeds inside there.
It’s not like you have about 4 or 5 pumpkin seeds but there’s a whole school just kind of running loose. They taste good but … I think I’ll keep them in my treats.
And treats these Sunflower Seed Chocolate Cookies are! They’re not too sweet but are chocolaty with the surprise of delicious sunflower seeds as another texture.
Make up a batch and share one or two if you can. They’re good!
Sunflower Seed Chocolate Cookies
Sunflower Seed Chocolate Cookies are chocolaty with the surprise of sunflower seeds as another texture.
- 1 cup dairy free butter softened
- 3/4 cup plus 2 tablespoons coconut sugar
- 2 tablespoons chia seed meal
- 2 1/2 cup whole wheat pastry flour
- 1/4 cup protein powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon sea salt
- 1 teaspoon vanilla extract
- 1 cup chocolate chips
- 1/4 cup shelled sunflower seeds
Cut parchment paper to fit inside a baking sheet.
Add dairy free butter and sugar to a mixing bowl and mix on medium low speed for 5 minutes.
Meanwhile, mix chia seed meal with 6 tablespoons water and set aside.
In a medium bowl mix together flour, protein powder, baking soda, baking powder, and salt.
To the butter mixture add vanilla and chia seed egg mixture. Mix until well blended.
Mix in the flour mixture a little at a time.
On low speed add chocolate chips and sunflower seeds.
Form into 24 round balls and set on the prepared baking sheet about 2" apart. Flatten to about 1/2" thick.
- 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.
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.
Are you interested about another great tasting cookie!? Me too! Here are honest to goodness Crackerjack Cookies!!