This recipe comes from my Chocolate Lover’s Cookies & Brownies cookbook. I’ve had this book for at least two decades and have only tried a few recipes in it so far. Now with the holiday season over, I needed a ‘healthier’ cookie to ease me through Christmas cookie withdrawal symptoms. Of course, eating five of these in one sitting doesn’t count as ‘healthy behaviour’ no matter how many raw seeds they contain!

Whole Grain Chippers

1 cup butter, softened

2/3 cup granulated sugar (I used raw cane sugar)

1 cup packed light brown sugar

2 eggs

1 teaspoon baking soda

1 teaspoon vanilla

pinch of salt

1 cup whole wheat flour (I used spelt flour)

1 cup all-purpose flour

2 cups uncooked rolled oats

1 package (12 ounces) semi-sweet chocolate chips

1 cup sunflower seeds (I used raw, untoasted seeds)

Preheat oven to 375 degrees. Lightly grease cookie sheets or line with parchment paper or silicone mat.

Cream butter with sugars and eggs in large bowl until light and fluffy. Beat in baking soda, vanilla and salt. Blend in flours and oats to make a stiff dough. Stir in chocolate chips. Shape rounded teaspoonfuls of dough into balls; roll in sunflower seeds.

Place 2 inches apart on cookie prepared sheets. Bake 8 to 10 minutes or until firm and golden brown on the bottom. Do not over bake. Cool a few minutes on cookie sheet then transfer to wire racks to cook completely. Enjoy!

One thing I like about ‘rolled in a ball cookie recipes’ is that you can refrigerate (or freeze) half the recipe and bake them a few days (or weeks) later. This is perfect for when you have a lot of baking to do all at once or as a stash in the freezer for unexpected company. I wold freeze the cookie dough balls on a sheet. Once frozen they could be put in a plastic container or large ziplock bag.

Resource:

Weber, L. (1990). Chocolate lovers cookies and brownies. Lincolnwood, IL: Publications International Ltd.