Sunflower Seed and Chip Cookies
Elevate your cookie game with these irresistible Sunflower Seed and Chip Cookies, a delightful twist on classic chocolate chip cookies. Crafted with crunchy roasted sunflower seeds and rich semi-sweet chocolate chips, these cookies strike the perfect balance between sweet and nutty. Soft and chewy with golden edges, they’re quick to prepare, requiring just 15 minutes of prep time and a brief bake in the oven. The subtle nutty flavor of sunflower seeds adds a unique depth, making these homemade treats stand out at cookie swaps, picnics, or as a satisfying snack. Perfect for those seeking a creative spin on traditional cookies, this crowd-pleasing recipe is a must-try for your next baking adventure!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 0.5 cups Unsalted butter, softened
- 0.5 cups Granulated sugar
- 0.5 cups Brown sugar, packed
- 1 large Egg
- 1 teaspoons Vanilla extract
- 1 cups Semi-sweet chocolate chips
- 0.75 cups Sunflower seeds, roasted and unsalted
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats.
In a medium-sized bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
In a large mixing bowl, use an electric mixer to beat the softened butter, granulated sugar, and brown sugar together until creamy and smooth, about 2 minutes.
Add the egg and vanilla extract to the butter-sugar mixture, and beat until well combined.
Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
Gently fold in the chocolate chips and sunflower seeds until evenly distributed throughout the dough.
Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
Bake in the preheated oven for 8-10 minutes or until the edges are slightly golden. The centers may look a bit underdone, but they will set as the cookies cool.
Remove the cookies from the oven and allow them to rest on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store the cooled cookies in an airtight container at room temperature for up to 1 week. Enjoy!
Nutrition Facts
Calories |
2503 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.1 g | 191% | |
| Saturated Fat | 91.1 g | 456% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 478 mg | 159% | |
| Sodium | 783 mg | 34% | |
| Total Carbohydrate | 312.0 g | 113% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 287.9 g | ||
| Protein | 19.0 g | 38% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 134 mg | 10% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 229 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
