There’s a cute little coffee shop in my hometown and they make some amaze-tastic seed cookies. This recipe is based off their crazy good cookies. If you’re all like, “Ugh, why would I want a bunch of seeds and millet in my cookies?” I will tell you that you know nothing,
Jon Snow Dear Reader. People are straight up obsessed with these little guys. No joke.
These cookies kind of remind me of no-bakes. Chock-full of seeds, millet, oats, peanut butter, coconut, and chocolate chips, you won’t want to toss these to the birds. Trust me. Every time I make them, I’m hounded on when I’m going to post the recipe on Produce On Parade. Well…here you go!
Makes 50 cookies
–Notes– This recipe makes a lot of cookies, so feel free to halve it if you’re so inclined. Also, I know these measurements are obnoxious…just go with me.
- 1 Tbsp. ground flax seed
- 2 Tbsp. water
- 1 cup brown sugar
- 1/2 cup + 2 Tbsp. agave nectar (or maple syrup if you’re super rich)
- 1/2 cup + 2 Tbsp. olive oil (or coconut oil if you have a trust fund)
- 1/2 heaping cup creamy peanut butter (no palm oil please!)
- 1 Tbsp. sesame oil
- 1/2 tsp. vanilla extract
- 3 1/2 cup old-fashioned oats, dry
- 1 3/4 cup all-purpose flour
- 1 3/4 cup unsweetened shredded coconut flakes
- 1 cup hulled sunflower seeds
- 1/2 cup millet, dry
- 1/4 cup sesame seeds
- 1/4 tsp. salt
- 1/4 tsp. ground cinnamon (optional)
- 1 cup vegan chocolate chips
- 3 Tbsp. fresh water
Start by mixing together the ground flax seed and water in a small bowl. Set aside.
In a large mixer bowl, combine the wet ingredients. Add in the combined flax and water.
In a separate large bowl, combine the dry ingredients
Slowly add the dry ingredients to the wet ingredients while mixing on low, until just combined.
Add in the fresh water and mix until well combined. The dough should hold together well and not be wet. It might even be a tad crumbly, and that’s okay.
Preheat oven to 350 F. Form into half balls and place on a baking sheet lined with parchment paper. I use a tablespoon to do this but a little ice cream scoop with a release arm would be perfect, alas, I do not have one. The dough can be a bit sticky. The cookies will not spread at all when baked.
Bake for about 10 minutes, or until they start to turn golden brown around the edges. Remove from oven and allow to rest on the pan for a minute or two before transferring to a cooling rack.
Try not to let any animals, birds or otherwise snatch them up! Store in an airtight container.
I’m so great, I even calculated the nutritional information for you! Normally, I do not do this, but I was so curious I just couldn’t help myself. Don’t worry, the only not-s-good calories come from the brown sugar, agave nectar, and chocolate chips. Just, don’t go eating five at once.
I love this song. The musician, Zach Sobiech, recorded it as a way to express his battle with cancer (osteosarcoma), in which he only had one more year to live. He died at age 18 in May 2013.
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