"Light, delicate semisweet cookies." — Teresa
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1 1/2 cups
1 1/2 cups
This was a very different type of cookie. Nutty and savory-sweet. I really liked it. I made a fwe changes due to the other comments. I used half of the baking soda, added a half cup more of coconut and sunflower seeds, 1/4 tsp of salt and also an egg (which hlped bind the batter better)
I found the baking soda a bit overmuch for me personally, imho. If I did the recipe again I would use a half or quarter teaspoon baking soda instead, with the sugar changed to brown sugar to balance the alkali/acid ratio.
I agree that the baking soda was a little too much. They had a great flavor otherwise, but they were pretty crumbly. I used half white sugar and half brown sugar. I would probably make these again. :)
These cookies were very easy to make. They have a wonderful taste to them. I made these for a baking club, and everyone loved them.
I have done a similar recipe in the past, and would suggest adding honey or golden syrup for moistness and 1 egg to bind it all together.
I stuck strictly to the recipe, and these were just ok for me. The consistency of the cookie was great, a nice crunch while still a little soft. Definitely will take the advice of others regarding the baking soda and substituting some brown sugar.
Yum. My daughters said yuck when they heard they had sunflower seeds in them. But YUM is what they said when they tasted them. Light, delicate and I will be making again!!!!
The taste was good but the texture was too dry in the batter form to create little balls. I ended up adding 1/2 c. milk so there would be some binding. I also took the advice and did 1/2 the amount of baking soda and used 1/2brown and 1/2white sugar.
* Percent Daily Values are based on a 2,000 calorie diet.
South Dakota Sunflower Seed Cookies
Serving Size: 1/36 of a recipe
Servings Per Recipe: 36
Amount Per Serving
** Calories: 147
** Calories from Fat: 73
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