Super Seed Chocolate Chunk Cookies

These are the ultimate crunchy-on-the-outside, chewy-on-the-inside cookies. They’re also pretty snazzy thanks to SEEDS.

If you’ve never mixed seeds into your cookies you may be thinking– why corrupt a perfectly good thing?? Well, the proof is in the pudding! These cookies (seeds and all) are:

Satisfyingly CHEWY
Naturally buttery + golden (without the need for any actual butter!)
Packed with minerals + vitamins
Gluten-free-friendly
100% plant-based
+ Soo0o0o0o easy to whip together!

Why Seeds are Super:

Pepitas (i.e. pumpkin seeds) contain a plethora of minerals + vitamins, but they’re mainly touted for their high concentration of zinc, iron, and magnesium.

Sunflower seeds are tiny and mighty– they’re especially high in vitamin E, which has potent anti-inflammatory properties, and magnesium, an all-around extremely important mineral!

NOTE: if you’re a fan of shortbread cookies or pie crust or muffin tops or pretty much any baked good that’s flaky/crumbly, I’m certain you’ll love (and devour) these cookies!

Super Seed Chocolate Chunk Cookies

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By Whollyum Serves: ~10 cookies
Prep Time: ~10 min Cooking Time: ~12-14 min

The ultimate crunchy/chewy vegan chocolate chunk cookies... with a healthy twist! Just swap out some of the flour for ground sunflower seeds + pepitas.

Ingredients

  • 1/2 cup + 2 tbsps gf-flour blend (or simply use all-purpose/plain flour)
  • 1/3 cup raw sunflower seeds
  • 1/3 cup raw pepitas (pumpkin seeds)
  • 1/3 cup coconut oil, melted (use refined coco oil to avoid any coconut flavor)
  • 1/3 packed cup soft brown sugar (or sub regular brown sugar or coconut sugar, but the final texture may slightly change)
  • 1 1/2 tbsps plain milk of choice (I used almond)
  • 1 tsp vanilla extract
  • 1/4 tsp baking soda
  • Good pinch of salt
  • ~1/3-1/2 cup chopped dark chocolate or chocolate chips of choice

Instructions

1

Preheat the oven to 180 C / 350 F, and line a baking tray with parchment paper for later.

2

Measure out the seeds into a food processor or blender; before grinding them up, reserve ~1 1/2 tbsps of whole seeds to add to the cookies for a bit of crunch. Blend up the rest of the seeds until finely ground.

3

Add the seeds to a large bowl, and mix in the flour, sugar, baking soda, and a good pinch of salt. Stir in the melted coconut oil and milk; the batter will be quite wet and soft, but should hold shape.

4

Fold in the chopped chocolate, and use a ~1-2 tbsp scoop to measure out the cookies. Press more seeds on top if desired (aka if you want the cookies to look super snazzy).

5

Bake for ~12-14 min, until crisped up and lightly browned/golden underneath. Allow them to cool and gain some chew before digging in! 🙂

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