Recipe and images courtesy of Romy London (@romylondonuk on Instagram)
Chocolate Chip Sunflower Cookies made without any dairy or eggs make a perfect lunchbox treat or snack on the go. Using coconut oil helps to form a chewy centre while the sunflower seeds add a delicious and protein boosting crunch.
Ingredients
- 100g dairy-free spread
- 100g coconut oil
- 1 mashed banana
- 150g golden caster sugar
- A pinch of salt
- 2 tsp vanilla extract
- 130ml plant milk
- 2 tbsp flax seeds
- 1 tsp baking soda
- ½ tsp baking powder
- 300g jumbo oats
- 180g sunflower seeds
- 60g plain gluten-free flour mix
- 2 tbsp cocoa powder
- 50g dairy-free chocolate chips
Method
- Preheat your oven to 175°C.
- Place the dairy-free spread and coconut oil in a large mixing bowl and whisk it with an
electric hand mixer until creamed, then blend in the mashed banana, golden caster sugar,
salt, vanilla and plant milk. - In a separate bowl, combine the flaxseed, baking soda, baking powder, jumbo oats,
sunflower seeds, gluten-free flour mix and cocoa powder, then slowly stir in the wet mixture. - Use a spatula to fold in the chocolate chips.
- Allow for the cookie batter to rest for 15 minutes, then use 2 spoons to portion the batter
onto 2 lined baking trays. The mix should make about 20-24 cookies. - Transfer to the oven and bake at 175°C for 25 minutes, then remove from the heat and allow
to cool completely before carefully removing them from the baking tray. - Store the cookies in an air-tight container in the fridge and enjoy them alongside a delicious
cuppa!
