I suppose it’s time I post a cookie that you can feel good about eating. These 6-seed vegan cookies seem to pretty perfectly fit the bill—they’re vegan (no eggs, butter or milk), relatively low in sugar, and filled with wholesome ingredients.
The original recipe was titled “5 super seeds cookies”, but the mention of a number sounded like a challenge. There had to be at least one more that I could add! It was then that Wikipedia told me basically everything we eat is a seed. Seriously. Beans, cereals, nuts…they’re all technically seeds! I guess it makes sense, but it just had never crossed my mind. With that perspective, there were actually 7 seeds in the original recipe, counting the oats and flour. I’m still confused as to whether I could also count the coconut oil and almond milk since, yes, coconuts and almonds are also seeds.
I mean, this is just silly.
To simplify things in this context, I decide that “seeds” are only items with “seed” in the name. So these 6-seed cookies contain:
These aren’t your average cookies! Each bite has a slight chew and is full of texture. The seeds also provide an overall nutty/earthy taste and smell, kind of like a super-granola. There’s a sweetness too, but it’s subtle (i.e. it isn’t an immediate slap in the taste-buds), which further confirms that these cookies are better for you than most.
They’re definitely a snack cookie (as if ALL cookies aren’t snack cookies this time of year!). And I think they might qualify as a breakfast cookie, if you want to go there. But if they really sound too healthy for you, I recommend incorporating another seed (my favorite, actually): chocolate. Yes, the cocoa bean is a “seed” too! I think these would be amazing either dipped in or drizzled with chocolate…you know, so it really feels like dessert.
- ½ cup roasted sunflower seeds
- ⅓ cup pumpkin seeds (pepitas)
- ¼ cup toasted sesame seeds
- 2 tablespoons chia seeds
- ½ tablespoon poppy seeds
- 3 tablespoons flaxseed meal
- 6 tablespoons almond milk
- ½ cup coconut oil, melted
- ½ cup sugar
- 1 teaspoon vanilla extract
- ¾ cup flour
- 1½ cup old fashioned oats
- ½ teaspoon baking soda
- ½ teaspoon salt
- Optional: ¼ teaspoon cinnamon, ¼ teaspoon nutmeg
- Preheat oven to 350 degrees and prepare a baking sheet with parchment paper or a baking mat. In a small bowl, whisk together flaxseed meal and almond milk and set aside for 10 minutes so let it thicken up a bit.
- In a medium bowl, beat together (by hand) coconut oil, sugar, vanilla, and flaxseed-milk mixture until well combined. In a separate large bowl, combine flour, oats, baking soda, salt, and seeds. Create a well in the dry ingredients, and pour in wet ingredients. Stir until combined. (The greatest thing about vegan cookies is being able to safely eat the dough!)
- Allow dough to rest for 20 minutes on the counter. These cookies do not spread much, so refrigeration isn't necessary. Once the dough has rested, portion dough into balls (about 2 tablespoons) and place on prepared baking sheet. Slightly flatten eat dough ball. Bake for about 12 minutes, until the edges have slightly browned. Allow to cool on the baking sheet for 3 minutes before transferring to a cooling rack. Store in an airtight container for up to one week.