Best Sunflower Seed Coconut Crisps Recipes

CRISP SUNFLOWER COOKIES

Steps:

• In a bowl, cream shortening and sugars until light and fluffy. Add eggs and vanilla; mix well. Combine flour, baking soda, baking powder and salt; add to creamed mixture and mix well. Stir in the oats, coconut and sunflower kernels., Drop by teaspoonfuls onto greased baking sheets. Bake at 350° for 12-15 minutes or until golden brown.

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.

TRIPLE CHOCOLATE COOKIES WITH COCONUT CHIPS AND SUNFLOWER SEEDS

Steps:

• Preheat oven to 350°F. Toast sunflower seeds on a rimmed baking sheet, stirring halfway through, until golden brown, about 5 minutes. Let cool.
• Meanwhile, heat chopped bittersweet chocolate and white chocolate in a heatproof bowl set over a saucepan of barely simmering water (bowl should not touch water), stirring, until melted. Remove from heat and let sit, stirring occasionally, until cool, 10-15 minutes.
• Finely grind sunflower seeds in spice mill. Transfer to a medium bowl and add flour, cocoa powder, baking powder, kosher salt, and baking soda; whisk to combine. Using an electric mixer on high speed, beat butter, granulated sugar, and brown sugar in a large bowl until very light and fluffy, about 5 minutes. Add eggs one at a time, beating well after each addition before adding the next. Beat until mixture is very light and fluffy, about 2 minutes. Reduce speed to low and add melted chocolate mixture, followed by dry ingredients; beat just until combined. Mix in coconut and both chocolate chips with a rubber spatula.
• Using a 2" cookie scoop or 1/4-cup measuring cup, portion out dough onto parchment-lined baking sheets, spacing at least 2" apart (these are large cookies; you probably won't fit more than 8 per sheet). Flatten cookies slightly with your palm and sprinkle with sea salt. Bake, rotating baking sheets halfway through, until cookies are just barely set around edges but still wet-looking in the center (they will seem underdone, but you don't want to overbake), 15-20 minutes. Let cool on baking sheets 5 minutes, then transfer to wire racks and let cool completely.
• Dough can be made 1 day ahead; cover and chill. Bring to room temperature before portioning. Cookies can be baked 2 days ahead; store airtight at room temperature.

SUNFLOWER SEED COCONUT CRISPS

Steps:

• Cream the butter and sugar together until light and fluffy.
• Beat in the egg and then add the flour, cream of tartar, baking soda and salt.
• Fold in the rolled oats, sunflower seeds and coconut.
• Form into 1 1/4 inch (3 cm) balls and place on a lightly greased baking sheet and press down well with a fork.
• Bake at 350F (180C) for about 10 minutes.
• Makes 4-5 dozen cookies.