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Sunflower Seeds Chocolate Chip Cookies

Sunflower Seeds Chocolate Chip Cookies


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. 


  • 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


  • 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!
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