CRISP SUNFLOWER COOKIES
"This is the 'Sunflower State', and these crisp cookies feature sunflower seeds," says Karen Ann Bland of Gove, Kansas.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 5 dozen.
Number Of Ingredients 12
Steps:
- In a bowl, cream shortening and sugars until light and fluffy. Add eggs and vanilla; mix well. Combine flour, baking soda, baking powder and salt; add to creamed mixture and mix well. Stir in the oats, coconut and sunflower kernels., Drop by teaspoonfuls onto greased baking sheets. Bake at 350° for 12-15 minutes or until golden brown.
Nutrition Facts : Calories 197 calories, Fat 9g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 131mg sodium, Carbohydrate 26g carbohydrate (15g sugars, Fiber 1g fiber), Protein 3g protein.
SUNFLOWER SEED COCONUT CRISPS
This recipe comes from a woman in Sackville, NB - the town where I went to university. The cookies are flat and wonderfully crisp. With the sunflower seeds and oats, you could almost call them healthy.
Provided by Sackville
Categories Dessert
Time 40m
Yield 48-60 cookies
Number Of Ingredients 10
Steps:
- Cream the butter and sugar together until light and fluffy.
- Beat in the egg and then add the flour, cream of tartar, baking soda and salt.
- Fold in the rolled oats, sunflower seeds and coconut.
- Form into 1 1/4 inch (3 cm) balls and place on a lightly greased baking sheet and press down well with a fork.
- Bake at 350F (180C) for about 10 minutes.
- Makes 4-5 dozen cookies.
Nutrition Facts : Calories 112.6, Fat 6.7, SaturatedFat 3.7, Cholesterol 14.6, Sodium 69.7, Carbohydrate 12.1, Fiber 0.9, Sugar 6.9, Protein 1.7
TRIPLE CHOCOLATE COOKIES WITH COCONUT CHIPS AND SUNFLOWER SEEDS
One of those dreamy cookies elicits a silent reverence in every chocolate lover who tastes it.
Yield Makes about 24 large cookies
Number Of Ingredients 16
Steps:
- Preheat oven to 350°F. Toast sunflower seeds on a rimmed baking sheet, stirring halfway through, until golden brown, about 5 minutes. Let cool.
- Meanwhile, heat chopped bittersweet chocolate and white chocolate in a heatproof bowl set over a saucepan of barely simmering water (bowl should not touch water), stirring, until melted. Remove from heat and let sit, stirring occasionally, until cool, 10-15 minutes.
- Finely grind sunflower seeds in spice mill. Transfer to a medium bowl and add flour, cocoa powder, baking powder, kosher salt, and baking soda; whisk to combine. Using an electric mixer on high speed, beat butter, granulated sugar, and brown sugar in a large bowl until very light and fluffy, about 5 minutes. Add eggs one at a time, beating well after each addition before adding the next. Beat until mixture is very light and fluffy, about 2 minutes. Reduce speed to low and add melted chocolate mixture, followed by dry ingredients; beat just until combined. Mix in coconut and both chocolate chips with a rubber spatula.
- Using a 2" cookie scoop or 1/4-cup measuring cup, portion out dough onto parchment-lined baking sheets, spacing at least 2" apart (these are large cookies; you probably won't fit more than 8 per sheet). Flatten cookies slightly with your palm and sprinkle with sea salt. Bake, rotating baking sheets halfway through, until cookies are just barely set around edges but still wet-looking in the center (they will seem underdone, but you don't want to overbake), 15-20 minutes. Let cool on baking sheets 5 minutes, then transfer to wire racks and let cool completely.
- Dough can be made 1 day ahead; cover and chill. Bring to room temperature before portioning. Cookies can be baked 2 days ahead; store airtight at room temperature.
SUNFLOWER SEED COOKIES
We grow 800 acres of sunflowers and use the nutritious seeds in a variety of recipes.-Connie White, Stirum, North Dakota
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 10 dozen.
Number Of Ingredients 10
Steps:
- In a bowl, cream butter, shortening and sugar. Add water and vanilla; mix well. Combine flour, baking soda, baking powder and salt; add to creamed mixture and mix well. Stir in sunflower sees. , Shape into 1-in. balls; place 2 in. apart on greased baking sheets. Flatten with a glass dipped in sugar. Bake at 350° for 11-13 minutes or until lightly browned. Remove to a wire rack to cool.
Nutrition Facts : Calories 111 calories, Fat 7g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 112mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.
More about "sunflower seed coconut crisps recipes"
SUNFLOWER SEED COCONUT OIL CHOCOLATE CHIP COOKIES
From nelliebellie.com
4.9/5 (7)Total Time 25 minsCategory DessertCalories 150 per serving
- In a mixing bowl combine coconut oil and sugars until light and fluffy; add eggs and vanilla and combine.
- Scoop by the tablespoon and form round balls, with your hands. Drop onto ungreased baking sheet about 2 inches apart, do not flatten.
CHOCOLATE CHIP SUNFLOWER SEED COOKIES (GREEN INSIDE!)
From asaucykitchen.com
Reviews 42Calories 182 per servingCategory Gluten Free Cookies
- Do this next step if you are using flax eggs. Otherwise just skip on down to make the sunflower seeds
- Make your flax eggs by mixing the 1 tablespoon ground flax with 3 tablespoons cold water in a large mixing bowl. Mix together and then place in the fridge to let rest while you make the sunflower seed flour.
- Place the sunflower seeds in a blender or food processor and pulse the seeds until you end up with a flour like texture. You may need to stop every so often to scape the sides of the blender/processor down.
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