Recipe:

Oatmeal, Coconut and Sunflower Seed Cookies

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Makes about 2 dozen

Chewy oats, rich coconut and crunchy sunflower seeds are an enticing combination in these cookies - a worthy treat for the lunch box or with afternoon tea.

Ingredients

1/2 cup (1 stick) butter, softened
1/2 cup sugar
1 egg
2 teaspoons vanilla extract
1/2 teaspoon sea salt
1/2 cup grated unsweetened coconut
1/2 cup sunflower seeds
1 1/4 cups rolled oats, either quick-cooking or regular (quick cooking will make a finer cookie)
1 cup whole wheat pastry flour
3/4 teaspoon baking powder

Method

Preheat oven to 375°F. Line two large baking sheets with parchment paper and set aside.

Put butter and sugar into a bowl and beat with an electric mixer until fluffy. Add egg, vanilla and salt and beat again just until combined. Stir in coconut and sunflower seeds. In a separate bowl, combine oats, flour and baking powder, then add to butter mixture, stirring until thoroughly combined.

Drop rounded tablespoons of dough onto prepared baking sheets, spacing them about 2 inches apart. Bake until lightly browned and cooked through, 10 to 12 minutes, then set aside to let cool. Serve immediately or store in an airtight container.

Nutrition

Per serving (About 2 cookies/46g-wt.): 210 calories (110 from fat), 13g total fat, 7g saturated fat, 4g protein, 21g total carbohydrate (3g dietary fiber, 8g sugar), 35mg cholesterol, 170mg sodium

Tags: Make Ahead, Gifts, Entertaining, Family Friendly, Vegetarian

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.