Spelt Sunflower Seed Fruit Cookies

Spelt Sunflower Seed Fruit Cookies

Spelt sunflower seed fruit cookies are a healthy snack perfect for grabbing when you're in a hurry. Sunflower seeds, oats, spelt flour, butter or oil, egg, dried cranberries or raisins, a little sugar, coconut and a hint of cinnamon. These sunflower seed cookies are easy to make, I love eating these as a breakfast cookie, mid-morning snack or afternoon pick me up.

Feel free to mix and match the ingredients to suit what you have in your cupboard.

These healthy cookies are also perfect for kids snacks or lunch-box treats.
Takes = 10 mins
Bakes = 15-20 mins
Makes = 16-20 cookies


  • Rolled Oats – 90g (about 1 cup)
  • Toasted Sunflower seeds – 130g (about 1 cup)
  • Spelt Flour (or your choice) – 125g (about 1 cup)
  • Melted Unsalted butter or coconut oil – 100ml (about 1/2 cup)
  • *Egg – 1
  • Dried Cranberries (or dried fruit of choice) – 130g (about 1 cup)
  • Light Brown Sugar (or Sweetener of choice) – 75g (about 1/4 cup)
  • Desiccated coconut – 15g (about 1/4 cup)
  • Ground Cinnamon  – 1 tsp
  • Pinch of salt


  1. PREHEAT oven to 180˚C
  2. LINE one large or two baking trays with baking paper.
  3. PLACE the sunflower seeds and toast in the oven for about 5 mins.
  4. MELT the butter gently in the microwave on on your stove top.
  5. MIX all dry ingredients in a large mixing bowl
  6. ADD in melted butter (or oil) and stir in one beaten egg.
  7. COMBINE until everything is mixed together.
  8. CHILL in the fridge for 30 mins.
  9. SCOOP the cookie mix and place, spaced out on your tray.
  10. PRESS gently with a fork and check that the form is together before placing in the oven.
  11. BAKE for 15-20 mins until golden.
  12. COOL on the tray or rack before eating.
  13. KEEP in a sealed container for 5 days.
  14. FREEZE in a sealed bag or container for up to six months.

Sue Maree P Baking Tips

  • EGG could be substituted with a flax egg, or 1/4 cup of yoghurt, mashed banana or apple puree. The texture might come out softer but the taste should still be great.
  • FLOUR – I love baking these cookies with buckwheat or spelt flour but feel free to use what you prefer.
  • BUTTER – I have made these with sunflower oil, coconut oil and melted butter.
  • SPICES – feel free to be creative, add mixed spice, vanilla, ground ginger, all spice, cardamom or leave out if you'd prefer these cookies plain.
  • TOASTING SEEDS – toasting your seeds (or nuts first) brings out the flavour. However, if you are short on time you could skip this step.