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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.
Decadent Flourless Chocolate Fudge Brownie Cookies
Author: Melissa Malinowski, ND
Recipe type: Dessert
Ingredients
- 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!)
Instructions
- 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.
- Enjoy!
Notes
NOTE: This recipe makes 15, 2.5 in. cookies. If you make larger cookies add ~1 minute to baking time, if you make smaller size than the 2.5 in, be sure to lessen the baking time by 1- 1.5 minutes. And the cookies do not flatten while baking, whatever shape they are in going in, they are coming out.
You must let me know what you think after you take a bite, please comment! Aren't they heavenly?
This site may contain Amazon or other affiliate links that pay a small commission if you purchase through my links, but it's the same low cost for any purchases. See my full affiliate disclosure here.
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I just made these and let me tell you where I went wrong. I used a 2 oz. disher (what some people call an ice cream scooper) and made sort of scooped-out balls of the dough on my parchment. They did not fall during backing, largely due to the structure provided by the egg whites, and so I ended up with a few that were slightly burnt on the bottom and gooey in the middle.
Learn from my fail, next time I will use a spoon or just flatten them out more.
Hi Jeff, yes the picture when they came out is the same shape as when I put them in. So, it is helpful to make a regular cookie shape (flatter) before baking. I bet they were still awesome!