So these cookies. I am pretty over the moon for them. They are miraculously made without any flour, and instead use sunflower seed butter as their base, which yields a rich and gooey result. They are surprisingly cakey and unapologetically fudgy with their dark chocolate chunks. The sunflower seed coating around the outside also adds a pleasant crunch.
The original recipe called for 2 eggs. If eggs are your thing, go ahead and use them. The eggs help bind the ingredients together, and create the fluffy consistency. Instead, this recipe uses chia “egg” and it makes the cookie dough very wet. You’ll be raising an eyebrow for sure, wondering if you’ve done everything correctly, but stay the course and drop those cookie dough balls into the sunflower seeds –they not only act as a tasty, crunchy coating, they also help you with handling, and prevent the cookies from turning into total puddles in the oven.
If you’re pressed for time, skip making your own sunflower seed butter and just use store-bought. I made sunflower seed butter for the first time for this recipe and it was divine! If you have an extra 15 minutes or so to process sunflower seeds, I highly recommend it. For the sunflower seed butter, approximately 3 cups of sunflower seeds yields 1 cup of sunflower seed butter.
This recipe was adapted from Naturally Nourished by Sarah Britton.
- 2 Tablespoons chia seeds mixed with 6 Tablespoons water
- 2 teaspoons pure vanilla extract
- 1 cup sunbutter
- ½ cup pure maple syrup
- 1 teaspoon baking soda
- ¼ teaspoon fine sea salt
- ½ cacao powder
- 3 ounces dark chocolate (70% or higher), roughly chopped
- 1 ¼ cups unsalted, shelled sunflower seeds
- Preheat the oven to 325 degrees Fahrenheit.
- In a small bowl, which together chia seed mixture and vanilla. Add the sunbutter and mix thoroughly. Add the maple syrup, baking soda, and sea salt and fold together. Stir in the cocoa powder. Fold in the chopped chocolate.
- Place the sunflower seeds in a separate bowl. Wet your hands slightly with water. Divider the dough into about 20 portions and roll each into a rough ball.
- Drop the dough balls into the bowl of seeds and roll to coat them in the seeds. Flatten the balls out slightly and place them on the prepared baking sheet about 2 inches apart.
- Bake the cookies for 10 to 13 minutes, until they have risen and expanded. Let them cool before serving otherwise they will still be too gooey. Store the cookies in an airtight container for up to 1 week.