This recipe is the first guest recipe post on the website. I have chosen to feature this recipe because number one, these sunflower and choc chip cookies are just too good. Two, the lovely Belle Gibson behind them is exceptionally inspiring.
For those of you on Instagram you will without a doubt know who I am talking about. For those who don't know Belle, Belle Gibson is the director and mastermind behind the launch of the worlds first wholefood and lifestyle app, The Whole Pantry. Belle is also on her own health journey (though shared openly with the Instagram world) to heal herself from brain cancer utilising nutrition, healthy lifestyle and natural therapies. An amazing woman indeed!
Now to the cookies! The recipe is actually very similar to my nut, maple and vanilla cookies, however Belle's recipe seems to have that bit more crunch factor, which always grabs my taste buds attention. These sunflower choc chip cookies contain cacao nibs that give the lovely chocolate crunch. When baked the cacao nibs are gorgeous and nutty. The baking seems to enhance their chocolate intensity.
The original recipe by Belle fluctuates between using almond meal and sunflower seed meal. I personally love the sunflower seed flavour, but of course this recipe is open to your own interpretation. I have also opted to leave out the vanilla extract and substitute Loving Earths mesquite powder for a malt like flavour.
Pre heat your oven to 170c.
If making your own sunflower seed meal, add the seeds to the blender and blend to a course powder. 1 heaped cup of sunflower cups will give 1 1/2 cups of ground seeds.
Combine seed meal with all other ingredients in a mixing bowl. Take approximately 1 tablespoon of the mixture and roll into a ball. Press between hands to flatten and then place on a lined baking tray. Bake cookies until golden. They will be soft when first out of the oven and crisp up as they cool. Place on a wire rack to cool if you can wait.
Store in an air-tight container in the fridge.
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