Gah these cookies are SO delicious! If you’re a fellow chocolate lover like myself – you will undoubtedly LOVE them! One of my favourite parts about them is that they’re made with NO white or refined flours! Instead, you make your own flour for them by blending oats and sunflower seeds. They also have very little oil and just the perfect amount of sugar (being neither super sweet nor overly “earthy” tasting!).
I find these the perfect cookies for anytime of year, but especially love them in the fall/ winter months – they are like a warm hug on a cold day. I hope you enjoy them as much as I do!
Ingredients
– 1 cup sunflower seeds
– 1 and 1/4 cup whole rolled oats
– 1 tsp baking powder
– 1 tsp baking soda
– 1/2 tsp sea salt
– 1/2 cup cacao
– 1/2 cup coconut sugar or raw cane sugar
– 2 pasture raised eggs (could try flax eggs, although I haven’t tested yet)
– 2 Tbsp. coconut oil or butter (softened)
– 1 Tbsp. maple syrup
– 1/2 cup dark chocolate chips (or more if you want!)
Instructions
– Preheat oven to 325F (convection)
– Place sunflower seeds in a blender or vitamix and blend until you reach a very fine flour like consistency. Once blended, place in a large mixing bowl
– Next, place the oats in your blender and blend them until you also reach a fine flour like consistency. After blending, place in mixing bowl with the sunflower seed flour
– Next add the baking powder, baking soda, sea salt, and cacao. Stir until well combined
– Add the sugar and continue to stir
– Add the eggs, maple syrup and coconut oil (or butter). Mix until well combined and then fold in chocolate chips
– Place the dough in the freezer for 20 minutes – I find mine still turn out well (most of the time) if I skip this step – however for perfect cookies every time I recommend doing this!
– Place golf ball size shaped dough balls on a prepared baking tray after the dough is done cooling for the full suggested time. Lightly press the tops of the cookies (very lightly) to flatten a tad. Parchment might be helpful if things tend to get stuck to your baking sheets
– Bake cookies for 8- 9 minutes. The tops should look moist but not wet. Time variation depends on the size you make your cookies, the heat of your oven, and how wet/ goey you want them to taste. These cookies are easy to overcook because you can’t tell when they are getting browned, but just know they will firm up after cooled!
