Sunflower Cookies

Ali Segersten

I received an email last weekend from someone who has our book and also has a toddler about the same age as our twin boys (who are 15 months now). She was asking about snacks to take on outings and play dates. I replied to her and mentioned the obvious for us: green smoothies, nori, rice cakes, fresh fruit.

Feeling particularly inspired, I whipped up a batch of cookies perfectly designed for a toddler, though mommies and daddies might like them too! They came out perfect the first time! Gluten-free, dairy-free, egg-free, soy-free, nut-free, sugar-free! But certainly not taste-free! My boys loved the cookies! They had a perfect texture, not too hard nor too soft, perfect for little hands and mouths.

If you would like substitute ground nuts for the sunflower seeds I am sure that would work just fine. I would suggest almonds, cashews, or hazelnuts. Of course you could add mini-chocolate chips in place of the raisins if desired. Happy Baking!

Recipe from our Meal Planner

Sunflower Seed Cookies

Gluten-Free Nut-Free Sunflower Seed Cookies Vegan
Servings
12 cookies
Cook Time
15 minutes
Prep Time
15 minutes

These cookies are a perfect, nutritious snack to take on outings for your toddler or child. They can even be frozen for later use. Serve with a cup of warm herbal tea for an after school treat.

Ingredients

Dry Ingredients

1 cups raw sunflower seeds
1 cups sprouted brown rice flour
¼ cups tapioca flour
1 teaspoons cinnamon
1 teaspoons baking powder
¼ teaspoons sea salt

Wet Ingredients

½ cups melted coconut oil
½ cups maple syrup
2 tablespoons unsweetened applesauce
1 tablespoons ground golden flaxseeds
1 teaspoons vanilla extract

Optional Additions

⅓ cups chopped raisins
Directions
  1. Preheat oven to 350 degrees F. Lightly grease a baking sheet with coconut oil or line with parchment paper. 
  2. Grind the sunflower seeds in a food processor, coffee grinder, or the dry container of the Vitamix (which is what I use) into a fine meal. 
  3. Place the ground sunflower seeds into a mixing bowl and add the remaining dry ingredients. Whisk together well. 
  4. In a separate bowl or liquid glass measure whisk together the wet ingredients. Add the wet ingredients to the dry. Stir together. Add the chopped raisins or chocolate chips. Then continue to mix with a wooden spoon until the dough thickens, another 60 seconds or so.
  5. Roll dough into 1-inch balls and place onto a greased cookie sheet. Gently flatten each ball with the bottom of an oiled glass. Bake for about 15 minutes. The cookies won't brown on top but will on the bottom. Cool on a wire rack.

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About the Author

Alissa Segersten, MS, CN

Alissa Segersten, MS, CN, is the founder of Nourishing Meals®, an online meal-planning membership with over 2000 nourishing recipes and tools to support dietary change and better health. As a functional nutritionist, professional recipe developer, and author of The Whole Life Nutrition Cookbook, Nourishing Meals, and co-author of The Elimination Diet, she helps people overcome health challenges through food. A mother of five, Alissa understands the importance of creating nutrient-dense meals for the whole family. Rooted in science and deep nourishment, her work makes healthy eating accessible, empowering thousands to transform their well-being through food.

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