Greetings from the beach! If you follow me on Instagram, you know we are enjoying a family vacation at the beach this week. I had to take a little break from the sun and sand to bring you this recipe I made before we left that quickly became my newest obsession.
These no-bake cookies only have 4 clean ingredients and don’t taste like you are eating a healthy cookie. They also happen to be very allergy-friendly. They are nut-free, peanut-free, soy-free, egg-free, wheat-free, and dairy-free.
You can make these very quickly if you have a food processor, but even if you don’t you can chop the sunflower seeds yourself or try using your blender. I call these freezer cookies because they are perfect straight from the freezer. This makes them a great summer cookie: no turning on the oven and they are wonderfully cold when you pull one out of the freezer to eat. You can also store them in the fridge if you prefer, but they are much softer that way. In the photos, they had been out of the freezer for a while and were getting softer, so that will give you an idea of how they will be if stored in the fridge. Either way, they taste amazing, so you can’t go wrong!
If you love sunflower seed butter and are looking for a healthy, quick, and easy cookie recipe, you found what you are looking for!
No Bake Sunflower Freezer Cookies
Makes 2 dozen cookies
1 1/2 cups sunflower seeds, divided
1/2 cup sunflower seed butter
1/4 cup raw honey
1/2 teaspoon pure vanilla extract
In a food processor, process 3/4 cup sunflower seeds until they resemble a coarse crumb. Remove from the food processor and place in a large bowl. Add the remaining 3/4 of a cup sunflower seeds and process those seeds until they are crumbly, but still have some larger pieces remaining. Add these to the large bowl. Note: Processing the seeds in two different batches creates a better texture. The more processed batch helps them to hold together and the less processed batch adds crunch and more textural variety. Alternatively, you can chop the sunflower seeds in two batches.
Add the sunflower seed butter, raw honey, and vanilla to the large bowl with sunflower seeds and mix together well. Using one large tablespoon full, press the mixture into the bottom of a muffin tin pan. Make sure to press the mixture firmly into the bottom to create the cookie shape. You will have enough to fill two muffin tins. Place the tins in the freezer for at least 30 minutes before eating. Use a knife to pop the cookies out of the muffin tin and store in an airtight container in the freezer. Enjoy!
It’s time for me to head to the beach–I hope you are all having a great week!