Indian Sunflower Cookies

"This cookie recipe has become a dear favorite of my entire extended family here in Ft. Worth, TX, esp. Uncle George!"
 
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photo by Jocelyn Villalon photo by Jocelyn Villalon
photo by Jocelyn Villalon
photo by evonne photo by evonne
photo by evonne photo by evonne
photo by evonne photo by evonne
photo by evonne photo by evonne
Ready In:
25mins
Ingredients:
9
Serves:
10
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ingredients

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directions

  • Cream oil, brown sugar, egg and vanilla. Add flour, soda, salt (unless seeds are salted). Add oats and sunflower seeds.
  • Cook @ 350 degrees 10-15 minutes.

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Reviews

  1. I made these for a sunflower themed party and they were a huge hit. I doubled the recipe and added flavored dried cranberries. Everyone loved them. I took some to work today and they disappeared right away. I like these because they aren't too sweet. I will make these again soon...by popular request at work.
     
  2. Loved them! I used whole wheat flour and grapeseed oil, they are delicious. I left them in for about 10-12 minutes to keep them soft and chewy, which they were. I love them as written but have a strange impulse to add a touch of cardamom or maybe some chopped apricots which I may one day try.
     
  3. These were very good and reminded me of Anzac biscuits, but with sunflower seeds instead of coconut. I wasn't sure if they would be chewy or crunchy, but they were mostly crunchy with a slight chewiness to the centre. I followed GaylaJ's advice and used about a tablespoon of mixture for each cookie and baked them for 14 minutes. I'll try a slightly shorter baking time next time to see if they'll be chewier.
     
  4. I wouldn't have thought to try this recipe, except for all the great reviews, The cookies are delicious, interesting, and seem healthy. I added some chocolate chips to the batter, and flattened the cookies before baking. Thanks so much for this recipe.
     
  5. Excellent! I loved the texture, soft and chewy yet crunchy on the outside. Not oily or crumbly. I omitted the egg (I'm vegan) and used a substitute. (1 egg= 1TB ground flaxseed & 3TB water, simmered 5 min, cooled). I used three egg subs because the dough wasn't holding together the way it should. As for taste, well they're very good. They weren't too sweet nor bland. Just right. I'll be making these for Christmas. Thanks for posting.
     
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Tweaks

  1. These were very good and reminded me of Anzac biscuits, but with sunflower seeds instead of coconut. I wasn't sure if they would be chewy or crunchy, but they were mostly crunchy with a slight chewiness to the centre. I followed GaylaJ's advice and used about a tablespoon of mixture for each cookie and baked them for 14 minutes. I'll try a slightly shorter baking time next time to see if they'll be chewier.
     
  2. These are wonderful & oh so easy to make! I used orange extract instead of vanilla (personal taste) but otherwise made as posted. Using a teaspoon scoop, yield was 36. Convection baking time = 10 minutes. This will be a keeper for me! Thanks!
     

RECIPE SUBMITTED BY

I enjoy reading, surfing the web, cooking, & listening to music. I hate housework & yardwork, so if you're decadently wealthy and in search of a soulmate, by all means contact me. While the hired help takes care of the dull stuff, we can cook together, et. al.
 
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