One of my favourite superfoods; is sunflower seeds. These cookies are soft, chewy with a hint of sweetness from the coconut and a crispy outside edge and a subtle crunch when you bite into them. I made this recipe semi-healthy, grain-free, gluten-free and nut-free so you can eat more!
I love the texture of sunflower seeds I hope you enjoy the taste of these cookies as much as I do. Try baking them they are simple to make, delicious to eat.
Sunflower seeds are my new favourite superfood with so many benefits. I have included a few below after watching a great insightful video on Youtube from Diet4Health where I discovered many more benefits.
- Good for blood pressure, healthy bones, skin, hair, digestion, reducing stress, immune-boosting,
- High in Vitamin E making them an excellent source for your skin and hair health
- Great nut-free alternative for anyone with nut allergies
- High level of Phytosterols. These Phytosterols have physical properties similar to cholesterol; research has linked them to supporting healthy cholesterol levels.
- High in protein – 6g protein in a 1/4 cup of sunflower seeds
- Sunflower Seeds ground – 110g
- Toasted Sunflower Seeds whole – 50g
- Desiccated Coconut – 55g
- Caster Sugar – 100g
- Egg – 1
- Unsalted Butter – 115g
- Vanilla Essence – 1 tsp
- HEAT oven to 170˚C fan
- LINE two baking trays with baking paper
- TOAST sunflower seeds for 10 minutes, then cool before adding to the mixture.
- GRIND sunflower seeds in a blender, food processor or NutriBullet until fine.
- BEAT butter and sugar together until light and fluffy
- ADD in the egg and combine and mix well
- ADD in all other ingredients and combine
- REST and chill in the fridge for 15-30 minutes
- SPOON using a teaspoon of small lumps of batter and space apart as these cookies spread a lot. It will make 16-20 cookies.
- BAKE for 13-15 mins until the edges are golden brown
- COOL on the tray for at least 10 minutes before removing