Here is my latest cookie creation. I had some sunflower seeds left over from making Sunflower Coconut Bliss Balls and I was looking for a new way to use these nutrient dense seeds. I love adding them to salads, yogurt, oatmeal, granola and smoothies, and now I’ve discovered they make a great addition to oatmeal raisin cookies. Who knew? Add raw, unsalted sunflower seeds to your shopping list and enjoy all the health benefits of these mighty seeds, including a good dose of vitamin D, the sunshine vitamin.
Sunflower seeds can help boost your immune system and fuel your body with energy and important nutrients. They are a rich source of easily digestible protein which is essential for the repair of tissues, nerves, and cells. Sunflower seeds are an excellent source of Vitamin D which is hard to come by during the winter months and is an important factor in preventing depression and seasonal affective disorder. Sunflower seeds are a rich source of B-complex vitamins, Vitamin K, and Vitamin E. Vitamin E, also known as tocopherol, is an antioxidant that can protect cells from free-radical damage and aid in preventing heart disease, cancer, and eye degeneration such as cataracts. Sunflower seeds are also high in selenium, magnesium, zinc, and iron which help to strengthen the blood and immune system. They also contain lignans, phenolic acids, and tryptophan making them an ideal food to eat for those who are seeking better sleep and weight loss. Sunflower seeds also contain pectin which has the unique ability to bind to toxins and remove them safely from the body. Sunflower seeds are also great for strengthening hair and nails.
- 1 1/2 cups rolled oats (choose certified “gluten-free” if you want a gluten-free cookie)
- 1 1/2 teaspoons of cinnamon
- 1/4 teaspoon of sea salt
- 1/2 cup of raw sunflower seeds (not roasted or salted)
- 6 tablespoons of tahini
- 1/2 cup of real maple syrup
- 1/2 cup of raisins
1. Preheat oven to 350 degrees.
2. Put rolled oats into a large bowl and sprinkle with cinnamon and sea salt. Stir well.
3. Add in sunflower seeds and stir to combine well.
4. Add the tahini, maple syrup and raisins, stirring to combine all the ingredients.
5. Drop by one tablespoonfuls onto a baking sheet lined with parchment paper. Don’t worry that they seem very grumbly and more like granola, the ingredients will stick together while baking.
6. Bake for 10-12 minutes or until edges are golden brown. Makes 2 dozen