The words “healthy” and “cookies” seem to be 2 words that should not pair up together but I decided that I wanted to take up that challenge and develop a recipe that would ally them and that I could have as breakfast or as a mid morning snack.
When I was looking for inspiration of healthier version of biscuits, cookies and cakes, a lot came out with bananas, oats, peanut butter and/or nuts which was not ideal given my allergy to most nuts and my boyfriend being allergic to bananas…
This is when I started experimenting with my latest food discovery: seed butter. A colleague of mine told me about it when I said to her that I was missing the flavor of peanut butter and she told me: “why don’t you try seed butter instead?”. Indeed, why didn’t I!?
After that discussion, I managed to source some sunflower seed butter 🌻 and pumpkin seed butter from Amazon (Got it from the brand Biona but you can get them from the Meridian brand too). I would probably venture into making my own butters once I manage to get a more sturdy blender but until then, I’m just glad to be able to buy them online! I also have tahini at home (sesame butter) that I use to make humus but I find that it has quite a strong taste baked into biscuits so personally not my preferred choice for baking!
If I had to rank the flavor strength of each butter it would go something like this (from mildest to strongest flavor):
Pumkin seed butter < sunflower seed butter < peanut butter (or how I remember it!) < tahini
For my recipe, I decided to opt for the sunflower seed butter. I also decided to cut down on refined sugar so I’ve been using maple syrup instead (I love that stuff🍁) and dried apricots to sweeten my cookies. Then for the crunch, I swapped the nuts for pumpkin seeds.
So let me share my final result with you now 🙂👩🏽🍳🍪 Soft gluten free cookies with crunchy seeds and sweet nuggets of dried apricots coming up!
My sunflower seed butter cookies (nut free)🌻🍪
Time required: 30 minutes
Level of difficulty: Easy
Equipment required: baking tray
- 70 g buckwheat flour
- 70 g jumbo oats
- 60 g sunflower seed butter
- 30 g pumpkin seeds
- 40 g maple syrup
- 7 dried apricots (~50g)
- 1 large egg
- 1 tsp of baking powder
- Preheat the oven at 180°C (fan assisted)
- Mix the sunflower seed butter, maple syrup and egg in bowl
- Chop the apricots in small pieces and add them into the wet mixture
- Add in the flour, oats, baking powder and stir thoroughly until fully combined
- Spray some oil on the baking tray then using 2 tablespoons, form the cookies flattened slightly (~8 cm diameter, 1 cm height)
- Bake them in the oven for 8-10 minutes or until golden
- Let them cool down slightly before enjoying them with a cup of tea or a glass of milk! ☕🥛
They are not super sweet as I don’t like overly sweet bakes anyway, but you could definitely add more apricots or maple syrup to your taste. Next time I will try with some 85% dark chocolate pieces instead of the dried fruits I think, that will make them low FODMAP on top of gluten free and nut free! 🍪🤤
You can keep them for 3-4 days in an air tight container but it is best enjoyed warm out of the oven! Pretty happy with myself overall, I will probably try to experiment more with butters and fillings next time but this is definitely a good starting point!✅