Crunchy Sunflower Almond Breakfast Cookies

I’ve discovered that these wholesome cookies make the perfect grab-and-go breakfast or energizing snack. Drawing inspiration from ancient grain-based treats, these cookies combine nutrient-rich seeds and nuts with natural sweeteners for a satisfying crunch that’s both delicious and nutritious.

A Brief History

Sunflower seeds, native to North America, were first cultivated by Native American tribes around 3000 BCE. They ground them into flour and used them in their daily cooking. Combined with almonds, which have been cherished since ancient Egyptian times, these cookies carry forward a legacy of natural, wholesome ingredients.

Ingredients

Dry Components

• 1 cup (100g) rolled oats
• ½ cup (70g) raw sunflower seeds
• ¼ cup (35g) chopped almonds (preferably raw)
• ⅛ teaspoon fine sea salt

Wet Components

• ⅓ cup (80ml) pure maple syrup
• 2 tablespoons (30ml) coconut oil, melted
• 1 teaspoon pure almond extract

Detailed Instructions

1. Prepare Your Workspace

• Position oven rack in the middle
• Preheat oven to 350°F (175°C)
• Line a large baking sheet with parchment paper
• Gather all ingredients at room temperature

1. Toast the Nuts and Seeds (Optional but Recommended)

• Spread sunflower seeds and chopped almonds on a separate baking sheet
• Toast for 5-7 minutes until fragrant
• Let cool completely before using
• This step enhances flavor and crunch

1. Combine Dry Ingredients

• In a large mixing bowl, measure out the rolled oats
• Add sunflower seeds and chopped almonds
• Sprinkle in the salt
• Whisk together to distribute evenly

1. Mix Wet Ingredients

• In a separate bowl, combine melted coconut oil and maple syrup
• Add almond extract
• Stir until well blended

1. Create Cookie Mixture

• Pour wet ingredients over dry ingredients
• Mix thoroughly until every oat is coated
• Let stand for 5 minutes to allow oats to absorb liquid

1. Shape Cookies

• Scoop 2 tablespoons of mixture for each cookie
• Place on prepared baking sheet
• Press firmly to shape into 2-inch rounds
• Leave ½ inch space between cookies

1. Baking Process

• Place in preheated oven
• Bake for 12-14 minutes
• Look for golden brown edges
• Centers should feel slightly soft
• Rotate pan halfway through for even baking

1. Cooling and Storage

• Let cookies cool on baking sheet for 5 minutes
• Transfer carefully to wire rack
• Allow to cool completely before storing

Expert Tips

• Ensure coconut oil is just melted, not hot
• Press cookies firmly when shaping to prevent crumbling
• Store between layers of parchment paper
• For extra crunch, add 2 tablespoons of chia seeds
• Drizzle with dark chocolate for special occasions

Storage Guidelines

• Room Temperature: 5-7 days in airtight container
• Freezer: Up to 3 months in freezer-safe container
• Separate layers with parchment paper

Nutrition Information

Per cookie (yields 12 cookies):

• Calories: 130
• Total Fat: 7g
• Saturated Fat: 2.5g
• Carbohydrates: 15g
• Fiber: 2g
• Protein: 3g
• Sugar: 6g
• Iron: 1.2mg
• Magnesium: 45mg
• Zinc: 0.8mg

These cookies provide sustained energy through complex carbohydrates, healthy fats, and plant-based protein. They’re particularly rich in vitamin E from sunflower seeds and magnesium from almonds.

Recipe Variations

• Add ¼ teaspoon cinnamon for warmth
• Include dried cranberries for tartness
• Substitute pumpkin seeds for sunflower seeds
• Use honey instead of maple syrup (not vegan)

These hearty cookies are perfect for:

• Quick breakfast
• Pre-workout energy boost
• Afternoon snack
• Hiking and outdoor activities
• Lunchbox treats

Remember, texture improves after cooling completely, as this allows the natural oils to set and create that perfect crunch.