Without any dairy or eggs, these Chocolate Chip Sunflower Cookies make a great lunchbox treat or on-the-go snack. Coconut oil aids in the formation of a chewy centre, while sunflower seeds provide a delicious and protein-rich crunch.
Ingredients
- 100g dairy-free spread
- 100g coconut oil
- 1 mashed banana
- 150g caster sugar
- A pinch of salt
- 2 tsp vanilla extract
- 130ml plant milk
- 2 tbsp The Food Folks' flax seeds
- 1 tsp baking soda
- ½ tsp baking powder
- 300g oats
- 180g The Food Folks' sunflower seeds
- 60g plain flour mix
- 2 tbsp cocoa powder
- 50g dairy-free chocolate chips
Method
- Preheat the oven to 175 degrees Celsius.
- In a large mixing bowl, cream together the dairy-free spread and coconut oil with an electric hand mixer, then add the mashed banana, caster sugar, salt, vanilla, and plant milk.
- Combine the flaxseed, baking soda, baking powder, oats, sunflower seeds, plain flour mix, and cocoa powder in a separate bowl, then stir in the wet ingredients slowly.
- Use a spatula to fold in the chocolate chips.
- Allow the cookie batter to rest for 15 minutes before portioning it out with two spoons onto two lined baking trays. The mixture should make about 20-24 cookies.
- Bake for 25 minutes at 175°C, then remove from the oven and cool completely before carefully removing from the baking tray.
- Refrigerate the cookies in an airtight container before serving with a refreshing cup of tea!