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.
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.
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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