October 12, 2020 · Written by Foodtolive Team
Breakfast Cookies with Homemade Sunflower Butter
These healthy breakfast cookies made with creamy homemade sunflower butter, mixed seeds, and oats are super easy to make. Dairy and refined sugar-free.
Prep Time: 15 min | Cook Time: 25 min | Total Time: 40 min | Servings: 12 cookies
For the homemade sunflower butter:
- 2 cups coconut oil, melted
For the cookies:
- 1 1/3 cups all-purpose flour
- 1 tsp baking powder
- 3/4 tsp baking soda
- 1 1/4 tsp ground cinnamon
- 1/2 tsp salt
- 2 cups organic rolled oats
- 1 tbsp pumpkin seeds
- 1 tbsp sunflower seeds
- 1/2 cup sunflower oil
- 1/2 cup homemade sunflower butter
- 3/4 cup coconut sugar or brown sugar
- 1/3 cup non-dairy milk
- 3 tsp chia seeds
- Make the sunflower butter. Roast the sunflower seeds in the oven at 350°F (fan assisted) for 8 minutes. Let to cool till room temperature.
- Blend them in a high-speed processor/blender. It’s best to do so at intervals so the seeds ( and machine) don’t overheat. Taking a break every 2-3 minutes. For a smooth sunflower seed butter, blend for about 15 minutes.
- Once the homemade sunflower seed butter is ready, transfer it to an airtight glass container.
- For the cookies in a large bowl, sift together flour, baking powder, baking soda, cinnamon, and salt. Stir in oats, pumpkin, and sunflower seeds, and set aside.
- In a medium bowl, beat together oil, sunflower butter, coconut sugar, milk, and chia seed until smooth. Add to the flour mixture, half at a time.
- Spoon about a tablespoon of dough on the cookie sheet with parchment paper, spacing about 2 inches apart. Flatten slightly.
- Bake for 12 to 14 minutes, until the edges just begin to brown. Let cookies rest on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.