I usually base how well my cookies are going to come out on how much of the dough is eaten before they go into the oven/dehydrator. Well, we ate about half of the dough so I knew they were going to be extra tasty.
This recipe is shared on Jessica Cox’s blog, who is a nutritionist and also someone keeping me constantly inspired by her food posts on instagram.
I really love the use of cacao nibs in the recipe because I think they are very underutilized in cooking. I always use them in raw dessert or just as a snack with some almond butter, but never thought to add them into cookies! They work like magic with the creaminess of the sunflower seeds.
1 heaping cup of hulled, raw sunflower seeds
2 1/2 T melted coconut oil
1/4 c cacao nibs
1/4 t salt
1/4 t baking powder
2 T maple syrup
1/4 t vanilla extract
Blend your sunflower seeds until they become a fine meal, almost like a flour.
Add your sunflower seed meal into a mixing bowl and add the remaining ingredients.
Heat your oven to 325 degrees.(fahrenheit, yes…i made the mistake of doing 170 fahrenheit the first time and that’s why they took an hour to cook…)
Line a baking sheet with parchment paper or aluminum.
Roll dough into small balls and flatten between your palms to shape into discs.
You should have enough dough for 10-12 cookies.
Place them on your baking sheet and bake until lightly browned. It took about 10-12 minutes in the oven to achieve some golden color, check frequently to prevent drying them out.
(I think these would work equally well in a dehydrator…)
Let cookies cool before moving them as they will be very soft when the are warm. They will get a crispier texture when cool.
Optional: melt some chocolate and drizzle over after cookies have cooled. Totally unnecessary but worth a try. 🙂