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.


  1. Preheat the oven to 160°C. Line two rimmed trays with baking paper.
  2. 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.
  3. 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.
  4. 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


  1. Preheat the oven to 180°C.
  2. 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.
  3. 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)
  4. 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.

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