These cookies are so crunchy and delicious. They are packed with nutrition and low in sugar. They only use a short list of ingredients and take only 10 mins to cook. A perfect food gift for your loved ones

Sunflower Seed Cookies [Vegan]

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Cooking Time

10

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Ingredients

  • 1 teaspoon Ground Golden Organic Flax Seeds (Left to swell in 4 Tsp of water)
  • 1/3 cup Vegan Butter
  • 1/3 cup Organic Cold Pressed Coconut Oil
  • 1-2 tablespoons Organic Coconut Sugar (Use 2 if you have a sweet tooth)
  • 2 teaspoon Granulated Organic Stevia
  • 1 teaspoon Pure Vanilla Extract
  • 2/3 Cup Organic Almond Meal
  • 1 1/2 Cups Organic Sunflower Seed Flour
  • 1/2 teaspoon Baking Soda
  • 1/3 Cup Gluten Free Flour Mix
  • 1/2 teaspoon Sea Salt
  • Organic Sugar Free Dark Chocolate
  • Freeze Dried Raspberries
  • Heart Shaped Cookie Cutter
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Preparation

  1. Make the flax egg in a small bowl, and leave aside to swell.
  2. In a small pot on a medium heat add the vegan butter, coconut oil, coconut sugar, stevia and vanilla extract and allow the ingredients to melt down.
  3. In a large mixing bowl add the sunflower seed flour, almond meal, gluten free flour mix, baking soda and salt and mix well with a whisk - leaving a well in the center.
  4. Pour in the melted mixture, add the flax egg and stir together well until all is combined.
  5. Place the mixture in the fridge for 10-15 mins to chill.At this time, preheat the oven to 360ºF fan forced.
  6. Once the mixture has chilled, and using your hands, roll the mixture into a big ball and press it down onto a clean surface/kitchen benchtop. Really use your hands to evenly press out the mixture, pressing together any cracks that form.
  7. You can also use a rolling pin to help you, but if you find it starts to stick, just go back to using your hands.
  8. You want about a 1cm high even layer of cookie dough.
  9. Use the heart shaped cookie cutter to cut out the cookies, and lay them evenly spaced apart on a baking tray lined with baking paper. Carry on pressing out the dough using the left overs to create another layer to cut.
  10. When all the dough has been used, place the tray into the oven to cook for 10 mins until golden brown.
  11. Remove from the oven and allow to cool fully.
  12. Using a bain-marie style, melt down the chocolate and dip each biscuit half into the melted mixture. Lay onto a tray lined with baking paper.
  13. Sprinkle with freeze dried raspberries and allow to cool. Store in an airtight container for up to 4 days.
  14. Enjoy and share the love!
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