Sunflower Seed and Date Cookies
These Sunflower Seed and Date Cookies are crispy around the edges and chewy in the middle. These cookies get their sweetness from the dates, nuttiness from the unsalted, roasted sunflower seeds, and a bittersweet kick from the dark chocolate chips. Yields: 14-15 cookies
Servings Prep Time
14-15cookies 10-15minutes
Cook Time Passive Time
15-17minutes 30minutes
Servings Prep Time
14-15cookies 10-15minutes
Cook Time Passive Time
15-17minutes 30minutes
Ingredients
Instructions
  1. In the bowl of a stand mixer, or in a large bowl if using a hand mixer, cream together the cubes of cold butter, the light brown sugar, and the granulated sugar. Do this on medium-high for about 3-5 minutes until the butter and sugars completely combine until light and fluffy.
  2. Scrape down the sides of the bowl. Beat in the egg, at a slow to medium speed, until combined. Add in the vanilla and beat at medium speed until fully incorporated.
  3. In a medium bowl, whisk together the flour, baking soda, and salt. Add 1/2 of these ingredients to the bowl of the mixer. Beat on low until the flour is incorporated. Add in the second half of the dry ingredients and continue to mix on low until the flour just lightly dusts the top of the dough.
  4. Add in the pieces of dates, sunflower seeds, and chocolate chips. Mix until incorporated.
  5. Chill the dough for 30 minutes.
  6. Preheat the oven to 325°F and line a medium or large baking sheet with parchment paper.
  7. Remove the chilled dough from the refrigerator. Use a 2 inch cookie scoop to line the dough on the lined baking sheet.
  8. Bake on the middle rack for 15-17 minutes. Transfer to a wire rack to cool. Enjoy.

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