Crunchy Sunflower Seed Cookies

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Crunchy Sunflower Seed Cookies

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Ingredients

14 piece(s)

Crunchy Sunflower Seed Cookies

200 g sunflower seeds
200 g rolled oats
60 g coconut oil
80 g blackcurrants, Dried fruit or chocolate chips
60 g Maple syrup
2 tsp Vanilla Bean Paste
1/2 tsp sea salt
1/2 tsp baking powder

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6

25min

Preparation 5min

Baking/Cooking
7

Preparation
8
9

Recipe's preparation

Method

Preheat oven to 180C
Line two baking trays with liners or baking paper

Weigh 200g sunflower seeds (or 400g if leaving out oats to make gluten free)

weigh in 200g rolled oats if using

Blend

20 seconds or until milled to a fine powder

pour into bowl to set aside

add 60g coconut oil

melt oil 2min / 60C/ speed 2 or until completely melted

add reserved oats and seeds

add 80g blackcurrents or small dried fruit or small chocolate chips

add 60g maple syrup

add 2tsp vanilla bean paste

add 1/4 tsp Baking Powder

10 seconds speed 4 or until combined

make small balls using a table spoon and your hand and flatten onto prepared baking tray

cook for 15-20minutes or until golden and leave to cool and harden for 5min. Store in airtight container for up to a week.

Accessories you need

Spatula TM5/TM6
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Tip

To make gluten free use 400g sunflower seeds and omit oats.
Can use another seed

This recipe is Vegan, Soy free, Dairy free, egg free and nut free

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.