Sunflower Seed Coconut Crisps Recipes

Steps:

• Line a 9x13-inch baking dish with waxed paper so that the paper hangs over the edges of dish.
• Combine dates and water in a food processor or blender; process until a paste forms, adding more water if needed to thin it.
• Combine oats, coconut, chocolate chips, almonds, pumpkin seeds, sunflower seeds, and cinnamon in a large bowl. Add date paste, almond butter, applesauce, and vanilla extract; mix, using your hands, until wet ingredients are fully incorporated.
• Press mixture into the prepared baking dish. Cover with another piece of waxed paper and press down using a can or mini roller. Freeze for 1 hour.
• Remove dish from freezer and lift out of dish using the edges of the waxed paper. Cut into 25 squares.

Steps:

• Preheat oven to 350°F. Toast sunflower seeds on a rimmed baking sheet, stirring halfway through, until golden brown, about 5 minutes. Let cool.
• Meanwhile, heat chopped bittersweet chocolate and white chocolate in a heatproof bowl set over a saucepan of barely simmering water (bowl should not touch water), stirring, until melted. Remove from heat and let sit, stirring occasionally, until cool, 10-15 minutes.
• Finely grind sunflower seeds in spice mill. Transfer to a medium bowl and add flour, cocoa powder, baking powder, kosher salt, and baking soda; whisk to combine. Using an electric mixer on high speed, beat butter, granulated sugar, and brown sugar in a large bowl until very light and fluffy, about 5 minutes. Add eggs one at a time, beating well after each addition before adding the next. Beat until mixture is very light and fluffy, about 2 minutes. Reduce speed to low and add melted chocolate mixture, followed by dry ingredients; beat just until combined. Mix in coconut and both chocolate chips with a rubber spatula.
• Using a 2" cookie scoop or 1/4-cup measuring cup, portion out dough onto parchment-lined baking sheets, spacing at least 2" apart (these are large cookies; you probably won't fit more than 8 per sheet). Flatten cookies slightly with your palm and sprinkle with sea salt. Bake, rotating baking sheets halfway through, until cookies are just barely set around edges but still wet-looking in the center (they will seem underdone, but you don't want to overbake), 15-20 minutes. Let cool on baking sheets 5 minutes, then transfer to wire racks and let cool completely.
• Dough can be made 1 day ahead; cover and chill. Bring to room temperature before portioning. Cookies can be baked 2 days ahead; store airtight at room temperature.

Steps:

• Cream the butter and sugar together until light and fluffy.
• Beat in the egg and then add the flour, cream of tartar, baking soda and salt.
• Fold in the rolled oats, sunflower seeds and coconut.
• Form into 1 1/4 inch (3 cm) balls and place on a lightly greased baking sheet and press down well with a fork.
• Bake at 350F (180C) for about 10 minutes.
• Makes 4-5 dozen cookies.

Steps:

• In a bowl, cream shortening and sugars until light and fluffy. Add eggs and vanilla; mix well. Combine flour, baking soda, baking powder and salt; add to creamed mixture and mix well. Stir in the oats, coconut and sunflower kernels., Drop by teaspoonfuls onto greased baking sheets. Bake at 350° for 12-15 minutes or until golden brown.