Coconut Sunflower Seed Cookies
Sweet coconut, chewy oats, and salty sunflower seeds pair in these delightfully delicious cookies!
Ingredients
- 1/2 cup unsalted butter , room temperature
- 1/2 cup coconut oil , room temperature
- 1 cup brown sugar , packed
- 3/4 cup granulated sugar
- 2 large eggs , room temperature
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 2 cups old-fashioned rolled oats
- 1 cup sweetened shredded coconut
- 1 cup roasted and salted sunflower seed kernels
Instructions
- Preheat the oven to 350 degrees F.
- In a large mixing bowl, cream the butter and sugars with an electric mixer until fluffy and pale in color, about 4-5 minutes. Add the coconut oil, eggs and vanilla and mix until combined.In a separate bowl, combine the flour, baking soda, and baking powder. Add the flour mixture to the wet mixture and beat just until combined. Stir in the oats, shredded coconut, and sunflower seeds.Drop the cookie batter by the spoonful onto a prepared cookie sheet.Bake for 8-10 minutes or until the edges of the cookies are beginning to turn golden. Transfer the cookies to a wire rack and let cool.
Notes
Sunflower seeds can go stale fairly quickly so be sure to use ones that are fresh.
Nutrition
Serving: 1cookie | Calories: 168kcal | Carbohydrates: 21g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 56mg | Potassium: 81mg | Fiber: 1g | Sugar: 13g | Vitamin A: 92IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg
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