I sit on the couch and slowly run my hands over my tummy. I can feel my little baby move! It feels like the baby is responding to my touches. I close my eyes trying to imagine what the eyes, lips and nose of my baby will look like. I try to trace the baby’s body with my fingers over my belly and wonder where the little feet must be right now. Sometimes suddenly I jump in excitement when it feels like the baby is summersaulting inside me…
Pregnancy and birth never fail to amaze me. It’s almost impossible to believe that I am growing a tiny little human being inside me right now. No amount of scientific knowledge can take away the mystery of this. Even the fact that I am going through this for the second time is not making it any less wonderful.
I am celebrating every single day of this pregnancy. Call me crazy but I feel like I can never really be tired of this! A lot of people who know me find it quite strange that I can actually get this excited about things like pregnancy and wonder how I can be so satisfied and content living life like this. I truly feel blessed about everything I have.
I have been baking a lot of treats for my daughter to just enjoy our time together at home. A part of it is also because we almost never buy packed cookies and snacks anymore and as you all know we love our small doses of sugar after every meal. It gives me a lot of satisfaction to see my cookie jar full of homemade cookies. These days my daughter loves to enjoy a cookie along with a glass of cold milk as her evening snack. Few days ago she actually said no to a store-bought cookie and asked for the one I made instead! Now that’s a good enough reason for a mushy mommy like me to go on a baking spree.
As always along with the good old basic cookies, I also have to try some experimental recipes. Those who follow me on FB will know about my recent cookie recipe failure. I am happy to say that, it only helped me make my recipe better. This simple sunflower seed chocolate cookie was born from there. I have ideas for quite a few cookie recipes right now which I’ll hopefully share with you all soon.
My todays cookie is quite a healthy one which mainly uses whole sunflower seeds as it’s base. Other than that, the rest of the ingredients are quite simple. It has no buter, eggs or wheat flour! This soy-free, nut-free, egg-free, dairy-free, gluten-free cookie recipe is quite a keeper for all my readers with diet restrictions.
I have been enjoying them as my special treats after my meals as they don’t make me feel very guilty. They are quite crisp when they are fresh out of the oven but after a couple of days they tend to get soft and chewy. They are still very chocolaty and tasty though.
To make them ultra indulgent, add handful of dark chocolate chips to the dough.
I made a batch of this recipe with no coconut oil too. They are not crispy as the ones with oil but after a few days they all taste the same.
I have used unrefined red rice flour here.
Increase the sugar to ¾ cup if you like your cookies sweeter.
You can use olive oil or even melted butter (if you are ok with dairy) instead of coconut oil.
- 1 cup raw sunflower seeds
- ½ cup unrefined cane sugar
- 3-4 tbsp unsweetened cocoa powder
- ½ tsp salt
- ½ tsp baking soda
- ¼ cup rice flour
- 1 tsp vanilla powder
- 1 tbsp flaxseed powder + 3 tbsp water
- 2-3 tbsp water
- 3-4 tbsp coconut oil
Mix the flaxseed powder with 3 tbsp of water, stir well and keep aside.
Place the sunflower seeds in a blender and blend it till the seeds are ground into a coarse powder. Add the sugar and blend it a little more. Do not have to blend it till it the oils are released and it gets to the sunflower seed butter consistency.
Transfer the ground sunflower seed and sugar mixture into a big bowl. Add the cocoa powder, salt, baking soda, rice flour and vanilla powder. Stir everything very well and make sure there are no lumps left. Add the flaxseed mixture, oil and mix everything. Now add a couple of spoons of water if required to bring everything together into a soft dough.
Pre heat the oven at 150 degree Celsius.
Take a little spoonful of the dough and roll them into a ball between your palms. Press it slightly to flatten. If you want crisp cookies, flatten them into thin cookies. Ticker cookies will result in soft and chewy cookies. Place them on a lined cookie sheet. Repeat with rest of the dough. You don’t have to leave a lot of space between the cookies, as they don’t really spread so much.
Place them in a preheated oven and bake them for 10 to 12 minutes. Take care not to burn the bottom. If you want your cookies extra light and crisp, let them cool on the baking tray. If not remove them from the tray and let them cool on a wire rack.
Store them in an airtight container and enjoy your cookies within 4-5 days.