Best Sunflower Seed Coconut Crisps Recipes

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CHOCOLATE CHIP COCONUT NO-BAKE GRANOLA BARS



Chocolate Chip Coconut No-Bake Granola Bars image

I was looking for a way to have healthier snacks on hand for my kids lunches and on the go snacking. This recipe can be modified to include fruit instead of the chocolate. The date paste helps hold it together nicely and dates are known as nature's candy. No refined sugar except for in the chocolate chips. You could include carob chips or whatever kind of chips your kids like. The dried fruit version is yummy as well!

Provided by Barbara Ortiz

Categories     Appetizers and Snacks     Snacks     Granola Bar Recipes

Time 1h15m

Yield 25

Number Of Ingredients 12

12 ounces dates, pitted
¼ cup water, or as needed
3 cups rolled oats
2 cups unsweetened shredded coconut
2 cups miniature chocolate chips
1 ½ cups whole raw almonds
⅔ cup pumpkin seeds
½ cup salted sunflower seeds
1 tablespoon ground cinnamon
1 cup almond butter
1 cup unsweetened applesauce
1 teaspoon vanilla extract

Steps:

  • Line a 9x13-inch baking dish with waxed paper so that the paper hangs over the edges of dish.
  • Combine dates and water in a food processor or blender; process until a paste forms, adding more water if needed to thin it.
  • Combine oats, coconut, chocolate chips, almonds, pumpkin seeds, sunflower seeds, and cinnamon in a large bowl. Add date paste, almond butter, applesauce, and vanilla extract; mix, using your hands, until wet ingredients are fully incorporated.
  • Press mixture into the prepared baking dish. Cover with another piece of waxed paper and press down using a can or mini roller. Freeze for 1 hour.
  • Remove dish from freezer and lift out of dish using the edges of the waxed paper. Cut into 25 squares.

Nutrition Facts : Calories 344.8 calories, Carbohydrate 33.5 g, Fat 23 g, Fiber 6.1 g, Protein 7.5 g, SaturatedFat 8.2 g, Sodium 51.4 mg, Sugar 18.7 g

TRIPLE CHOCOLATE COOKIES WITH COCONUT CHIPS AND SUNFLOWER SEEDS



Triple Chocolate Cookies With Coconut Chips and Sunflower Seeds image

One of those dreamy cookies elicits a silent reverence in every chocolate lover who tastes it.

Yield Makes about 24 large cookies

Number Of Ingredients 16

1/2 cup raw sunflower seeds
8 ounces bittersweet or semisweet chocolate, chopped
4 ounces white chocolate, chopped
1 3/4 cups plus 2 tablespoons all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons kosher salt
1 teaspoon baking soda
1 cup (2 sticks) unsalted butter, room temperature
3/4 cup granulated sugar
3/4 cup (packed) light brown sugar
2 large eggs, room temperature
1 cup unsweetened coconut flakes
1 cup semisweet chocolate chips
1/2 cup white chocolate chips
Flaky sea salt

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



Sunflower Seed Coconut Crisps image

This recipe comes from a woman in Sackville, NB - the town where I went to university. The cookies are flat and wonderfully crisp. With the sunflower seeds and oats, you could almost call them healthy.

Provided by Sackville

Categories     Dessert

Time 40m

Yield 48-60 cookies

Number Of Ingredients 10

1 cup butter, softened
1 1/2 cups firmly packed brown sugar
1 egg
1 1/2 cups all-purpose flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups rolled oats
1 cup unsalted shelled sunflower seeds
1 cup coconut

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.

Nutrition Facts : Calories 112.6, Fat 6.7, SaturatedFat 3.7, Cholesterol 14.6, Sodium 69.7, Carbohydrate 12.1, Fiber 0.9, Sugar 6.9, Protein 1.7

CRISP SUNFLOWER COOKIES



Crisp Sunflower Cookies image

"This is the 'Sunflower State', and these crisp cookies feature sunflower seeds," says Karen Ann Bland of Gove, Kansas.

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 5 dozen.

Number Of Ingredients 12

3/4 cup shortening
1 cup sugar
1 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups quick-cooking oats
1 cup sweetened shredded coconut
1 cup salted sunflower kernels

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.

Nutrition Facts : Calories 197 calories, Fat 9g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 131mg sodium, Carbohydrate 26g carbohydrate (15g sugars, Fiber 1g fiber), Protein 3g protein.

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