Ingredients
Units
Scale
- 2 Tablespoons chia seeds mixed with 6 Tablespoons water
- 2 teaspoons pure vanilla extract
- 1 cup sunbutter
- 1/2 cup pure maple syrup
- 1 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 1/2 cup cacao powder
- 3 ounces dark chocolate (70% or higher, roughly chopped)
- 1 1/4 cups unsalted (shelled sunflower seeds)
Instructions
- 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.
- Prep Time: 10 minutes
- Cook Time: 10 minutes