Just a little bit of chemistry makes these delicious, healthy and chewy cookies MAGICAL! Yup… Chemistry can be fun!
Before you stop reading this, please know they are still safe to eat. Even better than that- they taste amazing! Forget about the bland, dry cookies. No, no… These are addictive and rich in flavor.
What makes them turn green is a chemical reaction between the baking soda and the sunflower seeds. The chlorophyll in the sunflower seeds, also know as chlorogenic acid, naturally reacts with the alkaline soda during the baking so once they start to cool and as time passes they turn more and more bright green.
When I saw a picture of these cookies at A Saucy Kitchen’s page I had to try them out immediately! After being amazed on how good they tasted, I was reassured they do turn bright green from the inside after a couple of hours. So far, I’ve made 4 batches in just under a week… Don’t worry, I’ve got my addiction under control, maybe… But hey, no judging until you’ve tried them!
If I had to describe you these sunflower seeds cookies in one word I would say they are mouthwatering… That totally fits the description!
Having pinched and tweaked the recipe to fit me and, hopefully, you, I’ve fallen in love with them many times through.
Personally I find it to be really pleasurable biting into a crunchy walnut or a soft raisin… and don’t get me even started on the dark chocolate chips! It’s all about the texture, and these cookies lack none of it!
Besides their tastiness, they are truly good for your health! It is the good, heart-healthy fats that contribute to one’s overall well-being. Alongside being a good source of healthy fat, they are rich in Vitamin E, Selenium, Thiamine, Vitamin B6 and Magnesium. The recipe contains only whole food plant-based ingredients what makes them a cruelty-free, nutritious treat. They are well fit for almost any diet and can even be made without the walnuts to make them nut-free. The cookies also don’t contain eggs, dairy, refined sugar and gluten.
You should try them if you:
- love soft, rich cookies
- are looking for a healthy snack which doesn’t contain refined sugar, like I do as you can see from my full day of eats
- want to bake cookies, but have special dietary restrictions
- wish to have fun with their unusual color
- would like to eat cookies which are nutrient dense and rich in Vitamin E and unsaturated fatty acids
Oh, yeah, and these take around 30 minutes to make- from start to finish, plus allow some time for them to cool down. So let’s get baking!
Here’s what you’ll need to make them:
Free from dairy, eggs, gluten and refined sugars
- 1 cup (140 grams) of sunflower seeds, no shells
- 1/4 cup (30 grams) of coconut flour**
- 1/3 cup (75 grams) of coconut sugar
- 1/4 cup (60 grams) of coconut oil
- 1/8 tsp of salt
- 3/4 tsp of baking soda
- 1 flax egg*
- 5 walnuts
- 1/8 cup (20 grams) of raisins
- 1/8 cup (20 grams) of dark chocolate chips***
- Make the flax egg* by combining 1 tbsp of ground flax seeds with 3 tbsp of water.
- Preheat the oven at 350°F/180°C.
- Blend the sunflower seeds into a flour-like consistency.
- Whisk the flax egg with sugar and add in salt, baking soda, coconut flour and oil.
- Once all combined stir in the sunflower flour, walnuts, raisins and dark chocolate chips. The dough will be quite sticky.
- Shape the cookies with wet hands into 1 tsp sized balls and flatten on a lined baking tray with a fork to create stripes.
- Bake for 10 minutes until golden brown on the outside and wait for them to cool.
- Once cooled store them in a dry place and watch the magic happen on the inside!
**You can use carob powder instead of the coconut flour but keep in mind that will make the cookies more chocolaty. ***Use the chocolate chips that suit your dietary preferences.
Enjoy the cookies!
If you decide to make them and be sure to share the recipe with your friends and with me using the hashtag #lifeinbalance on Instagram and Facebook!
Let’s keep in touch!
Until next time,