Oatmeal Raisin Sunflower Seed Cookies Recipes

OATMEAL, COCONUT AND SUNFLOWER SEED COOKIES

Steps:

• Preheat the oven to 375°F. Line two large baking sheets with parchment paper and set aside.
• Put butter and sugar into a bowl and beat with an electric mixer until fluffy.
• Add egg, vanilla and salt and beat again just until combined.
• Stir in coconut and sunflower seeds.
• In a separate bowl, combine oats, flour and baking powder, then add to butter mixture, stirring until thoroughly combined.
• Drop rounded tablespoons of dough onto prepared baking sheets, spacing them about 2 inches apart.
• Bake until lightly browned and cooked through, 10 to 12 minutes, then set aside to let cool. Serve immediately or store in an airtight container.

WEST COAST TRAIL COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
• Whisk together all-purpose flour, whole wheat flour, flax seed meal, cinnamon, baking soda, and salt in a bowl.
• Beat together butter, brown sugar, and white sugar in a large bowl until smooth and creamy; Stir in eggs and vanilla. Stir flour mixture into creamed butter mixture until dough is just combined. Fold oats, chocolate chips, cranberries, coconut, and pumpkin seeds into dough just until evenly combined.
• Shape dough into 1 1/2-inch balls or drop by heaping tablespoonfuls onto the prepared baking sheets about 2 inches apart; press to flatten slightly.
• Bake cookies in the preheated oven until lightly golden at the edges, about 12 minutes. Cool on the baking sheet for 10 minutes; transfer to a wire rack to cool completely.

OATMEAL BREAKFAST COOKIES

Steps:

• Preheat the oven to 180°C (350°F) and grease or line a large baking sheet with parchment paper.
• Place 110 grams / 1 cup of the oats and 70 grams / 1/2 cup of the sunflower seeds into the bowl of a food processor fitted with the blade attachment. Mix on high for a minute or two, until a coarse flour forms.
• Place the flour into a large bowl and stir in the remaining oats, sunflower seeds, raisins, chia, pepitas, cinnamon, salt, and baking soda.
• Blend the dates, coconut oil, and milk in the food processor until the dates have broken down and a paste forms.
• Add this to the oat mixture and use your hands to mix very well, until fully combined. There should be no streaks of flour remaining.
• Form 10 large balls with the dough, each about a heaping 1/4 cup in size. Press them with your hands to flatten to about 3cm / 1in. high and place onto the prepared baking sheet.
• Repeat until all of the dough has been used. Bake for 13-15 minutes or until the edges of the cookies are golden.
• Remove from the oven and cool for about ten minutes on the baking sheet before removing and cooling fully on a rack. They'll be a little fragile until they're completely cool.
• Store in a sealed container on the counter for up to three days, or freeze for up to a month.

CHOCOLATE CHIP, RAISIN AND SUNFLOWER SEED COOKIES

Steps:

• Preheat oven to 350 degrees F. In a small bowl, combine flour, baking soda and salt. Set aside. Using an electric mixer, cream together the butter and sugar until light and fluffy. Beat in the egg and vanilla extract. Add the flour mixture and beat until combined. By hand, stir in the oats, sunflower seeds, raisins and chocolate chips. Drop by tablespoonful onto nonstick or parchment-lined baking sheets, 2 inches apart. Bake 12 to 14 minutes, until golden. Remove immediately to wire racks to cool.

OATMEAL SUNFLOWER SEED COOKIES

Steps:

• Cream butter and both sugars well.
• Add dry ingredients.
• Mix well.
• Drop by teaspoons onto a well greased cookie sheet.
• Bake at 350° for 12-15 minutes.

OATMEAL, RAISIN, SUNFLOWER SEED COOKIES

Steps:

• Preheat oven to 325°F Mix all ingredients together in mixing bowl. Form into 1" balls and place on ungreased cookie sheet. Bake for 12 to 15 minutes.
• If you find them hard to form into the 1" balls, add a tiny bit of water to the recipe to make it less crumbly.

HEALTHY OATMEAL COOKIES WITH APPLES AND CARROTS

Steps:

• Preheat the oven to 375 degrees F and line a baking sheet with parchment paper.
• Mix together all ingredients in a large bowl using a wooden spoon to start and then using (clean) hands to bring the batter completely together if needed.
• Portion out 2-tablespoon sized balls of dough, place onto the prepared baking sheet, and press down until 1/4-1/2 inch thick. Space them about an inch apart-they won't spread, so close is okay.
• Bake for 18-20 minutes or until lightly golden around the edges. Let cool on the baking sheet and serve.
• These are best eaten on the day they are made, but can be stored in an airtight container at room temperature or in the fridge for 3-5 days.

BREAKFAST COOKIES

Steps:

• Pre heat oven to 350°F and line a baking sheet with parchment paper.
• Add all group-1 ingredients into a large bowl and whisk until very smooth.
• Using a rubber spatula, stir in all group-2 ingredients, until well combined.
• Using a 1/4 cup measuring cup (or an ice cream scoop) portion mounds of cookie dough onto the parchment lined baking sheet, spacing evenly.
• Using the back of a spoon (greased with non stick cooking spray) or the bottom a measuring cup (greased with non stick cooking spray) or your fingers, flatten the cookies (to 2 1/2 - 3 inch circle). The cookies will not spread in the oven.
• Bake for 25 to 30 minutes, until the edges are deep golden (rotating pan halfway through baking).
• Place pan on a wire rack to cool completely.

SUNFLOWER OATMEAL COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a large bowl, cream together the white sugar, brown sugar, and butter until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking powder, and baking soda; stir into the creamed mixture until just blended. Mix in the rolled oats and sunflower seeds. Stir in coconut if desired. Drop dough by heaping teaspoonfuls onto ungreased cookie sheets. Leave room for spreading.
• Bake for 10 to 12 minutes in the preheated oven, or until the cookies begin to brown around the edge. Allow cookies to set for a few minutes on the sheet before removing to wire racks to cool completely.

SUPER-LOADED OATMEAL COOKIES

Steps:

• Whisk the all-purpose flour, whole-wheat flour, baking powder, baking soda, cinnamon and salt in a medium bowl. Beat the butter and coconut oil in a large bowl with a mixer on medium-high speed until smooth, about 2 minutes. Add the granulated sugar and brown sugar and beat until smooth and fluffy, about 3 minutes. Beat in the eggs one at a time, then beat in the vanilla. Reduce the mixer speed to low and beat in the flour mixture until just combined. Beat in the oats, coconut, pepitas, sunflower seeds, flax seeds, walnuts and cranberries. Cover the dough with plastic wrap and refrigerate until firm, at least 2 hours.
• Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Roll the dough into balls (about 2 tablespoons each) and arrange 2 inches apart on the prepared baking sheets. Bake, switching the pans halfway through, until the cookies are golden and dry around the edges, 18 to 20 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.