
“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.
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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) *
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Procedure:
- Preheat oven to 325°F
- 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).
- Add cranberries, remaining ½ cup sunflower seeds, vanilla extract, baking soda, salt and black cumin seeds (optional). Process on low speed (dough speed).
- Empty dough over parchment paper, form a log, and cut into oval shapes (similar to Almondino cookies).
- 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”).
- 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.