🍫 Chewy & Crunchy Gluten-Free Chocolate Seed Cookies
🧾 Ingredients
- 1 ½ cups rolled oats (certified gluten-free)
- ½ cup sunflower seeds
- ¼ cup pumpkin seeds (pepitas)
- 2 tbsp chia seeds or ground flaxseed
- ⅓ cup cocoa powder
- ½ tsp salt
- ½ tsp cinnamon (optional)
Wet ingredients:
- ½ cup peanut butter or almond butter
- ⅓ cup maple syrup (or honey)
- 1 tsp vanilla extract
- 2–4 tbsp milk (dairy or plant-based, as needed)
Optional:
- ¼ cup dark chocolate chips
- 2 tbsp chopped nuts
👩🍳 Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Mix dry ingredients
In a large bowl, combine oats, sunflower seeds, pumpkin seeds, chia/flax, cocoa powder, salt, and cinnamon. - Mix wet ingredients
In another bowl, stir together nut butter, maple syrup, vanilla, and milk until smooth. - Combine
Pour wet mixture into dry and mix well. The dough should be thick and slightly sticky. Add a bit more milk if too dry. - Shape cookies
Scoop about 1–2 tbsp of dough, roll into balls, and flatten into round discs (they keep their shape). - Bake
Bake for 10–14 minutes, until edges are set but centers still soft. - Cool completely
This is key—they firm up and get that chewy + crunchy texture as they cool.
💡 Texture Tips
- Chewier: Add a little more maple syrup or bake slightly less.
- Crunchier: Bake 2–3 minutes longer or use more seeds.
- Extra binding: Add 1 flax egg (1 tbsp flax + 2.5 tbsp water) if you want firmer cookies.
🥡 Storage
- Room temp: 4–5 days in airtight container
- Fridge: up to 1 week
- Freezer: up to 2 months