Oatmeal, Coconut and Sunflower Seed Cookies
4

Makes about 2 dozen

Chewy oats, rich coconut and crunchy sunflower seeds are an enticing combination in these cookies - a worthy treat for the lunch box or with afternoon tea.

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    Ingredients: 
    • 1/2 cup (1 stick) butter, softened
    • 1/2 cup sugar
    • 1 egg
    • 2 teaspoons vanilla extract
    • 1/2 teaspoon sea salt
    • 1/2 cup grated unsweetened coconut
    • 1/2 cup sunflower seeds
    • 1 1/4 cup rolled oats, either quick-cooking or regular (quick cooking will make a finer cookie)
    • 1 cup whole wheat pastry flour
    • 3/4 teaspoon baking powder
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    Method: 

    Preheat oven to 375°F. Line two large baking sheets with parchment paper and set aside.

    Put butter and sugar into a bowl and beat with an electric mixer until fluffy. Add egg, vanilla and salt and beat again just until combined. Stir in coconut and sunflower seeds. In a separate bowl, combine oats, flour and baking powder, then add to butter mixture, stirring until thoroughly combined.

    Drop rounded tablespoons of dough onto prepared baking sheets, spacing them about 2 inches apart. Bake until lightly browned and cooked through, 10 to 12 minutes, then set aside to let cool. Serve immediately or store in an airtight container.

    Nutritional Info: 
    Per Serving:Serving size: About 2 cookies, 210 calories (110 from fat), 13g total fat, 7g saturated fat, 35mg cholesterol, 170mg sodium, 21g carbohydrate (3g dietary fiber, 8g sugar), 4g protein
    Special Diets: 

    Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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