Keto Vegan Nut and Sunflower Cookies Recipe

Breakfast
Desserts
Gluten Free
Paleo
Quick Easy
Snacks
Vegan
Vegetarian
5/5
(2895 reviews)
Keto Vegan Nut and Sunflower Cookies
Zylo Recipes

Description

Imagine biting into a cookie that's both wholesome and satisfying, a delightful treat crafted from the goodness of nuts and seeds. These aren't your typical sugary sweets; they're a symphony of natural flavors and textures, where the earthiness of sunflower butter and pumpkin creates a soft, chewy base. Each cookie is studded with a medley of almonds, sunflower seeds, pumpkin seeds, and hemp seeds, offering a delightful crunch and a burst of nutty flavor in every bite.

What sets these cookies apart is their wholesome composition. They strike a perfect balance between sweetness and nutrition, making them an ideal choice for those seeking a guilt-free indulgence. The sunflower butter lends a subtle, creamy note, while the pumpkin adds a touch of autumnal warmth and a hint of natural sweetness.

The nuts and seeds not only contribute to the delightful texture but also provide a wealth of nutrients. These cookies are incredibly versatile. Enjoy them as a delightful dessert after a light meal, a satisfying snack between meals, or even as a wholesome addition to your breakfast.

Their subtle sweetness pairs perfectly with a cup of tea or coffee, making them an ideal companion for a moment of relaxation. The combination of textures – the soft, chewy base and the crunchy nuts and seeds – creates a truly pleasurable eating experience. These cookies are a celebration of natural ingredients, a testament to the fact that healthy can be delicious.

They're a wonderful way to satisfy your sweet cravings while nourishing your body with the goodness of nuts and seeds. Each bite is a reminder that simple, wholesome ingredients can come together to create something truly special.

Preparation Time

Prep Time
15 min
Cook Time
15 min
Total Time
30 min

Nutrition Information

Per 1 Cookie serving
C
Calories
220 Kcal

C
Carbs
8 g
Fi
Fiber
4 g
Sugar
2 g

P
Protein
3 g

C
Fats
20 g
Saturated Fats 3 g
Unsaturated Fats 15 g

Cholestrol 0 mg
Sodium 50 mg
Potassium 100 mg
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Ingredients

    1.
    Sunflower butter, salted
    Sunflower butter, salted
    0.5 cup
    2.
    Pumpkin Canned Without Salt
    Pumpkin Canned Without Salt
    0.25 cup
    3.
    Almond milk
    Almond milk
    1 tbsp
    4.
    Vanilla extract
    Vanilla extract
    0.5 tsp
    5.
    Liquid stevia
    Liquid stevia
    10 Drop
    6.
    Almond flour
    Almond flour
    0.5 cup
    7.
    Almonds
    Almonds
    2 tbsp, chopped
    8.
    Pumpkin seeds
    Pumpkin seeds
    1 tbsp
    9.
    Hemp Seeds Shelled Or Hulled
    Hemp Seeds Shelled Or Hulled
    2 tbsp

Instructions

    1.
    Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper. In a mixing bowl, thoroughly stir together the sunflower butter and canned pumpkin until well combined. Then, incorporate the almond milk, vanilla extract, and liquid stevia.
    2.
    Using a rubber spatula, gently fold the almond flour into the wet mixture. The cookie dough should now be firm enough to form a ball. Gradually fold in the chopped or sliced almonds, shelled pumpkin seeds, and hemp seeds with your spatula, ensuring the ingredients are evenly dispersed throughout the dough.
    3.
    Scoop 2-tablespoon portions of the cookie dough onto the prepared baking sheet, leaving a couple of inches between each cookie. Gently flatten each portion into a cookie shape using another piece of parchment paper and the bottom of a glass. Bake the cookies for approximately 15 minutes, or until they darken slightly but maintain an even color across the surface.