Chocolate Covered Sunflower Seed Oatmeal Cookies
These Chocolate Covered Sunflower Seed Oatmeal Cookies are deliciously chewy, packed with wholesome oats and sweet chocolate crunch!
Servings: 12 servings
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.