My newest chewy and soft Sunflower Seed Oat cookie recipe reminds me of the Aussie Anzac biscuit but with sunflower seeds instead of coconut. I challenged myself to make this sunflower seed cookie recipe using only oats. I made oat flour by grinding my oats in my NutriBullet to make flour. I love the healthy addition of sunflower seeds and you don't even need coconut. These sunflower seed cookies are soft and chewy, but if you'd prefer a crunchy style cookie, then bake them a little longer.
Health Benefits of Sunflower Seeds
- Sunflower seeds are my new favourite superfood with so many benefits.
- Immune boosting, good for blood pressure, healthy bones, digestion and reducing stress
- High in Vitamin E which makes 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
Takes = 10 minutes prep + baking time
Bakes = 4 x 10 minutes each tray
Makes = 24 to 26 small cookies
- Toasted Sunflower Seeds – 100g ( about 3/4 cup)
- Porridge Oats – 85g (3/4 cup + 1tbsp)
- Porridge oats ground to be Oat flour (or your choice) – 150g (1 cup)
- Light brown sugar – 100g (1/2 cup)
- Melted Unsalted Butter – 115g (about 1/2 cup, 1 US stick)
- Bicarbonate of soda (baking soda) – 1/2 teaspoon
- Hot water – 1 to 2 tablespoons (depending on what flour you choose)
- Golden syrup – 1 tablespoon
PREHEAT oven to 160˚C fan-forced 20 minutes before baking and line two baking trays.
TOASTED sunflower seeds in the oven for 10 minutes, then let cool.
GRIND oats in a NutriBullet or food processor. Mix all dry ingredients in a large.
MELT butter in a small saucepan (or 3 x 30 secs short burst in the microwave), remove from the heat, add the boiling water and golden syrup and then quickly stir in the bicarbonate of soda until light and frothy. Pour the mixture into the dry ingredients, mixing quickly and thoroughly. Chill the cookie dough in the fridge for 30 minutes.
SPOON out a small teaspoon of cookie dough then roll the mixture into balls the size of walnuts and place on trays, allowing room for spreading. Press down with your hand. They may be a little crumbly to form, but don't worry they will be fine once baked. Bake for 10 minutes for a crunchier cookie bake for an extra few minutes. Remove from the oven and let cool on the trays for 10 minutes. If the cookies have spread or are a weird shape you can squish them back into place now before they cool. Store for about 2 weeks in an airtight container - but I doubt they will last that long.
Sue Maree P Baking Tips
- Chilling the dough before baking ensures that the cookies don't spread too much
- Flour – this recipe could be made with regular flour, gluten-free or spelt flour. Just keep an eye on the texture if it's too dry add a little more boiling water, too wet add a little more flour.
- Sugar – for a crispy cookie swap the brown sugar for white sugar, caster sugar would be best.