“Sunsational” Cookies
What a treat! These sunflower seed and coconut flavored cookies are gluten-free and dairy-free. Eating healthy and clean has never been more fun.

• Ingredients

  • 1 cup sunflower seeds + ½ cup (for later use)
  • 1 cup unsweetened coconut flakes
  • 2 large eggs
  • ¼ cup maple syrup
  • ¼ cup organic brown sugar
  • 3 heaping tablespoons chia flour
  • ½ cup sulfur free dried cranberries
  • ½ teaspoon vanilla extract
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon black cumin seeds (optional) *

• Procedure:

  1. Preheat oven to 325°F
  2. Place 1 cup sunflower seeds, 1 cup coconut flakes, 2 eggs, ¼ cup maple syrup, ¼ cup brown sugar, and 3 heaping tablespoons chia flour in a food processor and process on high speed until homogenous (may take a few minutes).
  3. Add cranberries, remaining ½ cup sunflower seeds, vanilla extract, baking soda, salt and black cumin seeds (optional). Process on low speed (dough speed).
  4. Empty dough over parchment paper, form a log, and cut into oval shapes (similar to Almondino cookies).
  5. Transfer the cookies to a baking sheet lined with parchment paper and sprayed with a non-stick cooking spray (I use grapeseed oil by “Spectrum”).
  6. Bake at 325° for 30 minutes. Let the cookies cool before attempting to remove them from the baking sheet.

*I used black cumin seeds, which I bought at a local Indian store. The seeds are called “Kalonji”. At first, I didn’t know what to do with them. After I learned how good they are, I put them in this recipe and loved it! These seeds give the cookies a very interesting whim.