I often need snacks on the go, something to hold me over until dinner, or just something a little sweet with my coffee in the mornings if I am having breakfast a bit later in the day.
These coconut seed protein cookies are one of my new favorite things! They just require one bowl, a few ingredients, and a quick 10 or so minutes to bake them in the oven. I made these nut free; but they are still delicious and super crunchy! I have actually been eating a bit more seeds; sneaking them in everywhere (on top of salads, smoothies, as the base for my energy bites and have been obsessing over sunflower seed butter lately.) probably because I love anything a bit salty!
The cookies came out super crunchy, a little salty, full of coconut, and the right amount of sweetness from the maple syrup. Just be careful that you don't over bake them or they will be on the dry side. When they were hot out of the oven, I drizzled coconut butter (or coconut mana same thing!) on top, with chia seeds and a dash of cinnamon.
You can also eat these cookies raw since they contain no eggs and you do not even need a flax egg to bake these! The maple syrup, sunflower seed butter and the remaining ingredients hold them all together while baking! After 10 minutes or so in the oven they are flaky, crispy, and hold up well! I store them in the fridge, but they will keep their shape and texture even if left out if you are taking them on the go!
You can adjust the level of sweetness with the cookies by adding in more maple syrup or honey and you can switch out the sunflower seeds for any seeds as well as the sunflower seed butter if you prefer nut butter!
Prep time: less than 10 minutes
Bake time: about 12-15 minutes
Total time: less than 30 minutes
Yields: 8 cookies
What you need:
1/2 cup sunflower seeds or pumpkin seeds
2 cups shredded coconut flakes
1/2 heaping cup sunflower seed butter
4 tbsp. maple syrup
1 tbsp. vanilla
1/2 tbsp. cinnamon
dash or two of sea salt
3 tbsp. hemp seeds
Coconut butter & chia seeds to sprinkle on top
optional add ins: 1/2 cup protein powder of choice (vanilla or plain would be best!)
What you need to do:
1. Preheat your oven to 400 degrees and line a baking sheet with parchment paper. Set aside
2. In a large mixing bowl, combine all of the ingredients and mix until well combined.
*Before mixing the ingredients, you can also pulse together the seeds and shredded coconut flakes until they are in smaller chunks. However, you do not want to over pulse until a flour like consistency forms. I didn't grind mine because it gave the cookies more texture!
3. Form the dough into balls and then gently flatten on your lined baking sheet.
4. Bake at 400 degrees for about 12 minutes. The bottom of the cookie should be light brown! If you over bake they will be sightly on the dry side, so watch or check after 10 minutes!
5. Melt coconut butter over the top of each cookie and then sprinkle with chia seeds & cinnamon!
The cookies will last and stay crunchy for up to a week or so in the fridge! Freezer for longer.