Easy Seed Cookies

This Easy Seed Cookies recipe combines chia seeds, flax seeds, sunflower seeds, pumpkin seeds, and sesame seeds for a crunchy cookie dipped in chocolate.

Course Dessert, Snack

Cuisine American

Diet Gluten Free, Low Lactose, Vegan, Vegetarian

Prep Time 10

Cook Time 12

Total Time 22

Servings

Calories 213kcal

Author Tessa

Ingredients

½ cup pepitas
½ cup sunflower seeds
½ cup hemp seeds
¼ cup flaxseeds
2 tablespoons chia seeds
¼ cup unsweetened dried coconut
¼ cup pure maple syrup or honey
5 tablespoons sunflower seed butter well stirred
1 teaspoon vanilla extract
¼ teaspoon cinnamon
⅛ teaspoon salt
½ cup vegan dark chocolate chips

US Customary - Metric

Instructions

Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper. In a large mixing bowl, whisk together the wet ingredients—maple syrup, sunflower seed butter, and vanilla extract until smooth.
Add the dry ingredients—pepitas, sunflower seeds, hemp seeds, flaxseeds, chia seeds, shredded coconut, cinnamon, and salt—to the wet mixture. Stir until all the seeds are well-coated. Fold in chocolate chips.
Use a #40 cookie scoop or use heaping tablespoons of the mixture and press it firmly into a ball. Place cookie dough balls on the prepared baking sheet, leaving a little space between cookies. Using a piece of parchment paper or plastic wrap (to keep from sticking to hand) flatten the cookie dough balls slightly.
Bake for 12-15 minutes or until the edges are golden brown. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

To store: Keep cookies in an airtight container at room temperature for 3-4 days or in the refrigerator for up to 1 week. Cookies can be frozen in an airtight container for up to 3 months.

Nutrition