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:
Naturally buttery + golden (without the need for any actual butter!)
Packed with minerals + vitamins
+ 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
The ultimate crunchy/chewy vegan chocolate chunk cookies... with a healthy twist! Just swap out some of the flour for ground sunflower seeds + pepitas.
- 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
Preheat the oven to 180 C / 350 F, and line a baking tray with parchment paper for later.
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.
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.
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).
Bake for ~12-14 min, until crisped up and lightly browned/golden underneath. Allow them to cool and gain some chew before digging in! 🙂