Spring Sunflower Seed Cookies

Spring Sunflower Seed Cookies

Spring Sunflower Seed Cookies 


  • 1 cup sunflower seeds, shells removed
  • 1/4 cup coconut flour
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 1/2 cup coconut sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cardamom
  • 1/4 cup coconut oil, melted
  • 1 tablespoon ground flax seed + 3 tablespoons cold water, OR sub with 1 egg if you can tolerate eggs
  • 1/2 cup dairy free dark chocolate chips or bar cut into pieces


Preheat oven to 350°F/180°C.


  1. Do this next step if you are using flax eggs. Otherwise just skip on down to make the sunflower seeds.
  2. Make your flax eggs by mixing the 1 tablespoon ground flax with 3 tablespoons cold water in a large mixing bowl. Mix together and then place  in the fridge to let rest while you make the sunflower seed flour.


  1. Place the sunflower seeds in a blender or food processor (I used a coffee grinder) and pulse the seeds until you end up with a flour-like texture. You may need to stop every so often to scrape the sides of the blender/processor down.
  2. Add the melted coconut oil, coconut sugar, vanilla extract to a large mixing bowl with the flax egg (or regular egg if that's what you're using) and stir until well combined.
  3. Mix in the ground sunflower seeds, coconut flour, baking soda, cardamom and salt and whisk everything together until. You should end up with a crumbly but wet looking dough that easily sticks together.
  4. Scoop out about 1 tablespoon of dough and roll together to form little balls. Place the dough balls on a lined baking sheet leaving about 1 inch in between each cookie. Gently flatten the dough with your hand or a fork.
  5. Bake for 9-12 minutes or until the edges are golden brown.
  6. Allow the cookies to cool on the sheet for at least 10 minutes before carefully removing and placing on a cooling rack.

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