There’s something incredibly comforting about a warm, chewy cookie fresh from the oven. Now, imagine that cookie packed with wholesome oats and delightful little bursts of chocolate covered sunflower seeds. These Chocolate Covered Sunflower Seed Oatmeal Cookies are not only delicious but also a great way to enjoy a sweet treat without any guilt. Perfect for lunchboxes, afternoon snacks, or a late-night indulgence, they’re sure to become a favorite in your household.
Why I Love This Recipe
These cookies are the perfect blend of health and indulgence. The oats provide heartiness, while the chocolate covered sunflower seeds add a sweet crunch that elevates their flavor. Plus, they’re easy to make and come together quickly, making them an ideal choice for busy days. Each bite is a delightful combination of chewy and crunchy, and they’re versatile enough to customize with your favorite mix-ins if desired.
What You’ll Need
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 cup oats
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup packed brown sugar
- 5 tablespoons butter, at room temperature
- 2 tablespoons honey
- 1 teaspoon vanilla extract
- 1 large egg
- 1 large egg white
- 1 cup chocolate covered sunflower seeds (plus additional to top cookies, if desired)
Equipment & Tools
- Baking Sheet: A standard baking sheet is needed for baking the cookies. Consider lining it with parchment paper for easy cleanup.
- Mixing Bowls: Use medium and large bowls for mixing dry and wet ingredients separately.
- Whisk: A whisk will help combine the dry ingredients evenly.
- Rubber Spatula: A spatula is essential for folding in the chocolate covered sunflower seeds without breaking them.
- Cookie Scoop: A cookie scoop will ensure your cookies are uniform in size and shape.
How to Prepare Chocolate Covered Sunflower Seed Oatmeal Cookies
Step 1: Preheat Your Oven
Preheat your oven to 350°F (175°C). This ensures that your cookies bake evenly.
Step 2: Mix Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, oats, baking powder, baking soda, and salt until well combined.
Step 3: Cream Butter and Sugar
In another bowl, cream the room temperature butter and packed brown sugar together until light and fluffy. This usually takes about 2-3 minutes.
Step 4: Add Wet Ingredients
To the butter and sugar mixture, add the honey, vanilla extract, egg, and egg white. Mix until fully combined and smooth.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry mixture to the wet mixture, stirring gently until just combined. Be careful not to overmix.
Step 6: Fold in Chocolate Covered Sunflower Seeds
Gently fold in the chocolate covered sunflower seeds, reserving a handful for topping the cookies later.
Step 7: Scoop and Shape Cookies
Using a cookie scoop, drop rounded tablespoons of dough onto your prepared baking sheet. Leave enough space between each cookie, as they will spread while baking.
Step 8: Top with Extra Seeds
If desired, press a few additional chocolate covered sunflower seeds on top of each cookie for added decoration and crunch.
Step 9: Bake
Bake in the preheated oven for about 10-12 minutes, or until the edges are golden brown but the centers are still soft.
Step 10: Cool and Enjoy
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy your Chocolate Covered Sunflower Seed Oatmeal Cookies with a glass of milk or your favorite beverage!
Fit It to Your Goals
- Gluten-Free Option: Substitute the all-purpose and whole wheat flour with a gluten-free flour blend.
- Lower Sugar: Reduce the brown sugar or replace it with a natural sweetener like maple syrup for a healthier touch.
- Vegan Version: Use a plant-based butter alternative and replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water).
- Add-Ins: Customize with your favorite nuts or dried fruits for added flavor and texture. Consider using dried cranberries or walnuts for a delightful twist.
Problems & Prevention
- Cookies Spread Too Much: Make sure your butter is at room temperature and not melted. If the dough seems too soft, chill it in the fridge for 30 minutes before baking.
- Cookies Too Hard: Baking for too long can lead to hard cookies. Keep an eye on them as they bake, and remove them when they are still soft in the center.
- Inconsistent Sizes: Use a cookie scoop for uniform cookie sizes to ensure even baking.
- Overmixing Dough: Mix until just combined to keep the cookies from becoming tough.
Storage & Reheat Guide
To keep your Chocolate Covered Sunflower Seed Oatmeal Cookies fresh, store them in an airtight container at room temperature for up to a week. If you want to keep them longer, you can freeze the cookies. Just place them in a freezer-safe bag or container, and they will last for up to 3 months. To reheat, simply place them in a preheated oven at 350°F (175°C) for about 5 minutes.
Ask the Chef
Can I substitute the chocolate covered sunflower seeds with something else?
Absolutely! Feel free to swap them out for chocolate chips, chopped nuts, or dried fruit to suit your taste.
What should I do if my cookies are too dry?
If your cookies turn out too dry, it might be due to overbaking or measuring too much flour. Make sure to spoon the flour into your measuring cup and level it off. You can also try adding a tablespoon of milk or water to the dough to help moisture.
Can I make the dough ahead of time?
Yes! You can make the dough ahead of time and refrigerate it for up to 3 days. Just remember to bring it back to room temperature before scooping and baking.
How can I add more flavor to the cookies?
Spices like cinnamon or nutmeg can add warmth and depth to your cookies. You might also consider adding a pinch of espresso powder to enhance the chocolate flavor.
Explore More
Wrap-Up
If you’re looking for a cookie that combines both delicious flavors and wholesome ingredients, then Chocolate Covered Sunflower Seed Oatmeal Cookies are the perfect solution. They’re easy to make, delightfully chewy, and offer a satisfying crunch with every bite. Whether you’re baking for yourself or for friends and family, these cookies will not disappoint. So gather your ingredients, preheat that oven, and get ready to enjoy a delightful treat that’s sure to please both kids and adults alike!
Chocolate Covered Sunflower Seed Oatmeal Cookies
Ingredients
For the Cookies:
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 cup oats
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup packed brown sugar
- 5 tablespoons butter at room temperature
- 2 tablespoons honey
- 1 teaspoon vanilla extract
- 1 large egg
- 1 large egg white
- 1 cup chocolate covered sunflower seeds plus additional to top cookies, if desired
Instructions
Directions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, oats, baking powder, baking soda, and salt until well combined.
- In another bowl, cream the room temperature butter and packed brown sugar together until light and fluffy, about 2-3 minutes.
- To the butter and sugar mixture, add the honey, vanilla extract, egg, and egg white. Mix until fully combined and smooth.
- Gradually add the dry mixture to the wet mixture, stirring gently until just combined.
- Gently fold in the chocolate covered sunflower seeds, reserving a handful for topping the cookies.
- Using a cookie scoop, drop rounded tablespoons of dough onto your prepared baking sheet.
- If desired, press a few additional chocolate covered sunflower seeds on top of each cookie.
- Bake in the preheated oven for about 10-12 minutes, or until the edges are golden brown but the centers are still soft.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Equipment
- Baking Sheet
- Mixing Bowls
- Whisk
- Rubber Spatula
- Cookie Scoop
Notes
- Store cookies in an airtight container at room temperature for up to a week.
- For longer storage, freeze cookies in a freezer-safe bag for up to 3 months.
- To reheat, place in a preheated oven at 350°F (175°C) for about 5 minutes.
