Honey & Sunflower Seed Cookies
Nutty, wholesome and nut-free — built on sunflower seeds, the beloved snack of every Slavic household. Toasty, honey-sweet and full of good crunch.
Why you'll love this recipe
- An old world recipe, made the way it always was
- Not one spoon of refined sugar
- Sweetened with real honey
- Makes enough for 18
- Easy, with clear steps and nothing fussy
What you'll need
Everything here is a real ingredient you can find in a normal shop. Nothing artificial, no powders pretending to be sugar. Here is the full list, with the quantities I actually use.
- 1 cup (140 g) raw sunflower seeds (half ground, half whole)
- 1/2 cup (60 g) oat flour
- 1/2 cup (50 g) whole-wheat pastry flour
- 1/3 cup (110 g) raw honey
- 1/3 cup (80 ml) melted butter
- 1 egg, 1 tsp vanilla
- 1/2 tsp baking soda, pinch salt
How to make it
Preheat oven to 350°F (175°C). Line a tray. Lightly toast the whole sunflower seeds.
Whisk honey, melted butter, egg and vanilla.
Stir in ground and whole seeds, both flours, baking soda and salt to a dough.
Scoop 18 mounds; flatten slightly and press a few seeds on top.
Bake 12–15 minutes until golden. Cool on the tray.
Storage
Keep it covered in the fridge and it will hold for three to four days. If you are making it ahead, hold back any fresh topping until just before you serve so nothing goes soft. Most of these freeze well too, wrapped tight, for up to three months.
Honey & Sunflower Seed Cookies
Nutty, wholesome and nut-free — built on sunflower seeds, the beloved snack of every Slavic household. Toasty, honey-sweet and full of good crunch.
Ingredients
- 1 cup (140 g) raw sunflower seeds (half ground, half whole)
- 1/2 cup (60 g) oat flour
- 1/2 cup (50 g) whole-wheat pastry flour
- 1/3 cup (110 g) raw honey
- 1/3 cup (80 ml) melted butter
- 1 egg, 1 tsp vanilla
- 1/2 tsp baking soda, pinch salt
Instructions
- Preheat oven to 350°F (175°C). Line a tray. Lightly toast the whole sunflower seeds.
- Whisk honey, melted butter, egg and vanilla.
- Stir in ground and whole seeds, both flours, baking soda and salt to a dough.
- Scoop 18 mounds; flatten slightly and press a few seeds on top.
- Bake 12–15 minutes until golden. Cool on the tray.
