These sunflower seed cookies are:
- 100% vegan
- gluten-free
- a healthy alternative
- crunchy
- super chocolatey!
- easy to make
- so delicious!
Cookies are one of my favorite snacks in the world - and it's surely no secret that I'm a big snacker. These Sunflower Seed Cookies are a perfect, healthier alternative to overly processed store-bought cookies and they also hold some delicious wholefoods ingredients, such as sunflower seeds, oats, and banana!
The first batch I made of these, was when my best friend was staying with us for a couple of weeks - she's not vegan but loved these cookies just as much and I can't wait to bake another batch to make the kitchen smell fantastic.
Ingredients
Here's everything you need for these cookies:
- dairy-free spread
- coconut oil
- banana
- golden caster sugar
- salt
- vanilla extract
- plant milk
- flax seeds
- baking soda
- baking powder
- jumbo oats
- sunflower seeds
- gluten-free flour
- cacao powder
- chocolate chips
Step-by-Step Instructions
Step 1: Preparation
As with lots of cookie recipes, we're starting with preheating the oven. For this recipe, I've chosen a temperature of 175C (347F) in my fan-assisted oven, which is perfect to get these cookies crisp on the outside, without making them dry.
Step 2: Mix the batter
To mix the batter for the sunflower cookies, we're combining the dairy-free spread and coconut oil in a large mixing bowl first and then we're creaming it with an electric hand mixer. This should usually take 1-2 minutes and the mix should be buttery, light, and fluffy. Into this creamed butter, we then add our mashed banana, golden caster sugar, salt, vanilla, and plant milk and mix it all until thoroughly combined.
For the rest of the ingredients, we're using a separate bowl - that way we ensure that the dry ingredients are well mixed before combining them with the wet mix and avoid any lumps in our batter later down the line. In this second mixing bowl, we combine the flaxseed, baking soda, baking powder, jumbo oats, sunflower seeds, gluten-free flour, and cacao powder. Once all stirred together well, let's slowly add the mixture into the bowl with the wet ingredients and give it a good stir to combine everything.
Finally, we sprinkle in the chocolate chips and fold them in with a spatula. If you're not adding chocolate chips to your cookies, then omit this step.
Step 3: Resting Time
Before our batter is ready, we need to set it aside for roughly 15 minutes. During this time all of the ingredients will come together into a firm, scoopable batter and the oats in the recipe will soak up the chocolate-y flavors just beautifully. Use the time to line 2 baking trays with non-stick baking parchment.
Step 4: Shape the Cookies
Once the resting time elapses, use 2 teaspoons to scoop your cookies onto the baking trays. The batter should make roughly 20-24 cookies, depending on how big you make them. Gently scoop them out and give them a slightly round shape with the back of a spoon, if you want them to look perfect.
Step 5: Baking & Cool down
Transfer the cookies to the oven and bake at 175C (347F) for 25 minutes. They should be slightly golden on top, but not too dry. Remove the trays from the heat and set them at room temperature. Allow the cookies to cool down completely before carefully removing them from the baking tray. They are usually still soft to the touch when coming straight out of the oven and need to cool down to firm up first.
Serving & Storage Tips
You can eat all of the cookies right away (that would be me!) or store them in an air-tight container in the fridge and enjoy them alongside a delicious cuppa!
Related Recipes
If you love cookies, then you might also enjoy my recipe for Vegan Lemon Cookies or my Matcha Cookies with white chocolate!
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📖 Recipe Card
Sunflower Seed Cookies with Chocolate Chips
Ingredients
- 100 g dairy-free spread vegan butter
- 100 g coconut oil
- 1 mashed banana
- 150 g golden caster sugar
- A pinch of salt
- 2 teaspoon vanilla extract
- 130 ml plant milk
- 2 tablespoon flax seeds
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 300 g jumbo oats
- 180 g sunflower seeds
- 60 g plain gluten-free flour mix
- 2 tablespoon cacao powder
- 50 g dairy-free chocolate chips
Instructions
- Preheat your oven to 175C (347F).
- Place the dairy-free spread and the coconut oil into a large mixing bowl. Use an electric hand mixer and whisk until creamed, then add in the mashed banana, golden caster sugar, salt, vanilla, and plant milk.
- In a separate bowl, combine the flaxseed, baking soda, baking powder, jumbo oats, sunflower seeds, gluten-free flour, and cacao powder. Slowly add the mix into the wet mixture and stir it in. Use a spatula to fold in the chocolate chips.
- Rest the cookie batter for 15 minutes. Use 2 teaspoons to portion the batter onto 2 lined baking trays. The mix should make about 20-24 cookies.
- Transfer the trays to the oven and bake at 175C (347F) for 25 minutes, then remove from the heat and allow to cool completely before carefully removing them from the baking tray.
- Store the cookies in an air-tight container in the fridge and enjoy them alongside a delicious cuppa!
Notes
Love cookies? Same! Here are a few more recipes that might be right up your street:
- Harry Potter Inspired Christmas Cookies
- Vegan Triple Chocolate and Pecan Cookies
- Easy Vegan Spritz Cookies
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