Makes about 18 cookies | Sweetness: Medium
- 1 1/2 cups raw sunflower seeds
- 2 tablespoons virgin coconut oil
- 1 tablespoon Grade B maple syrup or honey
- 1 tablespoon chia seeds (whole)
- 1/2 cup coconut sugar
- 3 tablespoons unsweetened cocoa powder or raw cacao powder
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1 large egg
- 1 large egg yolk
2. Place the sunflower seeds in a dry skillet over medium heat. Toast, stirring often, until golden brown and fragrant, 6-8 minutes. 3. Transfer the hot seeds to a food processor fitted with the steel blade. Add the coconut oil, maple syrup, and chia seeds to the hot sunflower seeds. Process for about 2 minutes, stopping to scrape down the sides of the bowl as needed, until the seeds are very finely ground. The mixture should look something like really dry nut butter.
4. Add the coconut sugar, cocoa powder, ginger, cinnamon, baking soda, and salt. Process to combine thoroughly.
5. With the machine running, add the egg and egg yolk. Process just until a dough forms.
6. Roll heaping tablespoons of the dough into balls. (If the dough sticks to your hands, wet them slightly with water.) Place the balls 2 inches apart on the lined baking sheets. Flatten the balls to about 1/3-inch thick with the tines of a fork. (If the dough sticks to the fork tines, dip it in water as needed.)
7. Bake for about 12 minutes until just firm to the touch. Cool completely.
8. Store in an airtight container at room temperature or freeze.