It’s hard to please everyone these days with allergen-friendly baking. If you can’t have gluten, dairy, eggs, soy or nuts, creating delicious treats is certainly not impossible, but a heck of a lot more difficult.
While any food has the potential to cause an allergic reaction, I haven’t come across many people with sunflower or pumpkin seed allergies. Unfortunately, these seeds have strong flavours that can completely overpower baking recipes.
These cookies make me feel like a proud mama. They’re dense, tasty little nuggets that scream chocolate goodness with only a subtle undertone of sunflower-ness.
Sunflower seeds are rich in Vitamin E, an antioxidant that protects us from cellular damage, and they’ve got you covered in terms of minerals like magnesium, selenium and manganese. They also contain phytosterols, which are plant compounds that prevent cholesterol from being absorbed in the digestive tract.
Though I’m sure you won’t be thinking about that when you eat a sunflower seed double chocolate chip cookie. You’ll just want another one.
- 1½ cups sunflower seeds
- ¼ cup cacao powder, or cocoa powder
- ¼ tsp baking soda
- 2 tbsp coconut oil
- ¼ cup maple syrup
- ¼ cup dairy-free dark chocolate chips, or cacao nibs
- Preheat the oven to 350 degrees F.
- In a spice grinder, high-speed blender or food processor, grind your sunflower seeds into a fine meal.
- Dump your newly ground sunflower seed flour into a bowl and mix in the cacao powder and baking soda.
- Add your coconut oil and mash it into the flour, then stir in your maple syrup. Fold in the chocolate chips.
- Using a tablespoon, scoop the dough onto a baking sheet lined with a silpat or parchment paper. Gently press down on the tops of the cookies to flatten them a bit.
- Bake in the oven for 12 minutes. Makes 12.