I think I have found heaven on earth.
This amazing to-die-for heavenly recipe is from Savory Lotus. I made a few adaptations, but 100% credit goes to Katja, thank you so much!
In addition to all the decadent chocolate, using sunflower seeds sounded so intriguing, versus coconut or almond flour. The texture and taste is just perfect. These cookies are gooey and moist with a little crisp to them, just like a brownie, but in a cookie. I'm excited to start experimenting with other baked goods using sunflower seeds too. I'll keep you posted.
- 1½ cups raw sunflower seeds (preferably soaked (even if for an hour or rinsed) and dehydrated|dried )
- ½ cup raw honey
- ½ cup raw cacao powder OR unsweetened cocoa powder
- ¼ tsp unrefined sea salt
- ¼ cup good quality dark chocolate chips (This brand is dairy, nut and soy free)
- ¼ cup almonds
- 3 eggs whites (save your yolks for smoothies or scrambled eggs!)
- Preheat oven to 350 F and line a baking sheet with parchment paper.
- Blend sunflower seeds in a food processor for about 1½ minutes, until it resembles coarse flour. Pour into large bowl.
- Pour raw honey into bowl with ground sunflower seeds.
- Add cacao powder, sea salt, almonds and mini chocolate chips and mix to combine. Set aside.
- In another large bowl, using an immersion blender, whip egg whites until foamy but not stiff (about 30 seconds).
- Add egg whites to the rest of the ingredients and stir gently to combine.
- Spoon batter onto prepared baking sheet in 15 evenly spaced mounds, leaving about 2 inches in between.
- I add a little more sea salt to the tops of the cookies.
- I made 2.5 inch cookies in the photo, but you can make any size you'd like, just note the time changes below.
- Bake for 12 minutes, until cookies are slightly puffed.
- Let cool for a minute or eat warm.