Ingredients

The following ingredients have 19 Servings
  • 1/2 cup (84g) raw sunflower seeds
  • 1/2 cup (71g) flax seeds (or flax seed meal (brown or golden))
  • 1/2 cup (58g) raw cacao powder
  • 1/2 cup (71g) unrefined coconut sugar
  • 1 teaspoon baking soda
  • 1/4 teaspoon fine Himalayan salt
  • 8 tablespoons (107g) cold butter (ghee, palm shortening or coconut oil*)
  • 1 egg
  • 1 tablespoon vanilla extract
  • 3/4 cup (148g) 70% dark chocolate chips

Instruction

  • Grind the sunflower and flax seeds in a food processor until it has a flour-like texture.
  • Add the cacao powder, coconut sugar, baking soda and salt, and pulse to combine the ingredients. Then add the butter, egg and vanilla extract and pulse again until the dough comes together.
  • Mix in the chocolate chips using a spatula, and then drop tablespoons full of the dough onto a baking sheet lined with parchment paper. Flatten the cookies with your fingers slightly and add some additional chocolate chips on top if you desire.
  • Place the baking sheet in the freezer for 10 minutes and preheat your oven to 350°F.
  • Bake cookies for 10 minutes. Let them cool on the sheet for 5 minutes, then transfer them to a cooling rack.