Super Seed Cookie http://buenovida.com copyright danabueno

When I started Dana’s Bread (in 1990), I made 3 kinds of bread. Before I had my own store front, I would bake the bread in the evening at my local health food store’s commercial kitchen, fill my car with freshly baked bread, and sell the loaves to customers out of my car. One of 3 kinds of bread was a seeded bread. It was a favorite of mine for the 12 years I had my bakery.

My 5 Super Seeds Cookie is inspired by my memories of my bakery seeded bread. It took me several batches to get my cookie recipe the way I wanted it – toasted seeds in a crispy cookie with a hint of sweetness and coconut flavor (coming from the coconut oil). I hope you love it! We have been enjoying it for breakfast and for snacking.

Happy Monday!! xoxo, dana

4.7 from 3 reviews
5 Super Seeds Cookie
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Ingredients
  • ½ cup raw unsalted sunflower seeds
  • ¼ cup raw sesame seeds
  • 2 tablespoons Chia seeds
  • 2 tablespoons flax seeds
  • ⅓ cup pepitas or hulled pumpkin seeds
  • 6 tablespoons unsweetened almond milk
  • 1 tablespoon flaxseed meal
  • ¾ cup unbleached organic flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1½ cup old fashioned rolled oats
  • ½ cup coconut oil, melted
  • ½ cup organic white sugar
  • 1 teaspoon vanilla extract
Instructions
  1. Preheat oven to 300 degrees.
  2. Mix 5 seeds together.
  3. Place seed mixture on cookie sheet.
  4. Toast seeds in the oven 5 minutes, remove sheet give the pan a little shake to move seeds around on the pan and toast for 3 more minutes.
  5. Remove sheet pan with toasted seeds from the oven and allow to cool.
  6. Turn oven up to 350 to preheat for baking the cookies.
  7. In a small bowl whisk the 1 tablespoon flax seed meal into the 6 tablespoons almond milk. Allow mixture to set approx 10 minutes.
  8. In a large bowl mix flour, baking soda, salt, oats and toasted seed mixture.
  9. Make a well in the center.
  10. In a medium bowl mix melted coconut oil, sugar, almond milk / flax meal mixture and vanilla.
  11. Add wet ingredients to dry ingredients.
  12. Stir to combine ingredients.
  13. Allow cookie dough mixture to rest for 20 minutes.
  14. Drop cookie dough by rounded tablespoonfuls onto parchment sheet lined cookie sheets.
  15. Bake for approx 12 minutes until lightly browned at the edges.
  16. Allow cookies to cool on the pan and then move to a wire cooling rack.

 

 

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