These cookies are decadent, delicious and nutritious. Perfect to make as a weekend recipe, and then take the leftovers to share at work (errrrr…that’s if you have leftovers…)
Recipe makes ~20 cookies
- 2 large eggs
- 2 tsp vanilla extract
- 1 cup sunflower seed butter (recipe below*)
- ½ cup pure maple syrup
- 1 tsp baking soda
- ¼ tsp fine grain iodised salt
- ½ cup cocoa / cacao powder
- 100g dark chocolate (70% or higher), roughly chopped
- 1 cup pepitas / pumpkin seeds
*feel free to use a nut butter if this is handy in the pantry/you are impatient on cookie preparation! Effect will be similar.
- Preheat the oven to 160°C. Line two rimmed trays with baking paper.
- In a small bowl, whisk together the eggs and vanilla. Add the seed butter and mix thoroughly. Add the maple syrup, baking soda, and salt and fold together. Sift in the cocoa/cacao and stir to incorporate. Fold in the chopped chocolate.
- Drop dollops of the cookie dough on the prepared baking sheet about 5cm apart, and flatten them a little. Sprinkle your pepitas from a height, don’t worry about those that fall between the cookies, you’ll pop them in a jar once roasted for a tasty snack later on.
- Bake the cookies for 10 to 13 minutes. Let them cool slightly before serving. Store in an airtight container at room temperature for up to 1 week.
Sunflower Seed Butter – warning – highly addictive.
Makes about 1½ cups
- 3 cups / 400g raw, unsalted, sunflower seeds
- Extra virgin olive oil
- Fine-grain iodised salt
- Preheat the oven to 180°C.
- Place the sunflower seeds in an even layer on a lined baking tray and toast until golden and fragrant. Remove them from the oven and let cool.
- Using your most powerful food processor, blitz the sunflower seeds, occasionally scraping down the sides, until smooth and creamy. Adding a little extra virgin olive oil will improve consistency – use up to 3 Tbsp in your mixture if desired. Salt to taste (start with ½ tsp or less; taste once combined, and before adding more)
- Once the mixture is creamy, transfer to a glass jar with a tight-fitting lid, and store in the fridge for up to 1 month.