Best 7 Oatmeal Raisin Sunflower Seed Cookies Recipes

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Indulge in the delightful harmony of flavors and textures with our irresistible Oatmeal Raisin Sunflower Seed Cookies. These delectable treats are a symphony of chewy oats, plump raisins, and crunchy sunflower seeds, nestled in a blanket of warm spices and a hint of sweetness. As you bite into these cookies, a burst of comforting flavors envelopes your palate, leaving you craving more. This recipe is a delightful blend of classic oatmeal cookies and the nutty crunch of sunflower seeds, offering a unique twist on a timeless favorite. Additionally, we've included three variations of this recipe to cater to different dietary preferences and flavor profiles: a vegan version for those who prefer plant-based treats, a gluten-free version for those with gluten sensitivities, and a chocolate chip version for those who crave a touch of chocolate indulgence.

Here are our top 7 tried and tested recipes!

OATMEAL BREAKFAST COOKIES



Oatmeal Breakfast Cookies image

Vegan and gluten free oatmeal breakfast cookies totally packed with seeds and whole grain oats for an ultra healthy, delicious start to the day. Made with a rich base of sunflower seeds, these are nut free and sugar free and very high in protein.

Provided by Alexandra Daum

Categories     Breakfast

Time 25m

Number Of Ingredients 11

220 grams rolled oats (divided)
110 grams raw sunflower seeds (divided)
60 grams raisins
50 grams chia
40 grams pepitas
1 teaspoon cinnamon
1/2 teaspoon sea salt
1/2 teaspoon baking soda
120 grams dates*
70 grams coconut oil
60 ml oat milk (or another non-dairy milk)

Steps:

  • Preheat the oven to 180°C (350°F) and grease or line a large baking sheet with parchment paper.
  • Place 110 grams / 1 cup of the oats and 70 grams / 1/2 cup of the sunflower seeds into the bowl of a food processor fitted with the blade attachment. Mix on high for a minute or two, until a coarse flour forms.
  • Place the flour into a large bowl and stir in the remaining oats, sunflower seeds, raisins, chia, pepitas, cinnamon, salt, and baking soda.
  • Blend the dates, coconut oil, and milk in the food processor until the dates have broken down and a paste forms.
  • Add this to the oat mixture and use your hands to mix very well, until fully combined. There should be no streaks of flour remaining.
  • Form 10 large balls with the dough, each about a heaping 1/4 cup in size. Press them with your hands to flatten to about 3cm / 1in. high and place onto the prepared baking sheet.
  • Repeat until all of the dough has been used. Bake for 13-15 minutes or until the edges of the cookies are golden.
  • Remove from the oven and cool for about ten minutes on the baking sheet before removing and cooling fully on a rack. They'll be a little fragile until they're completely cool.
  • Store in a sealed container on the counter for up to three days, or freeze for up to a month.

Nutrition Facts : ServingSize 1 g, Calories 251 kcal, Carbohydrate 26 g, Protein 7 g, Fat 9 g, SaturatedFat 3 g, Cholesterol 2 mg, Sodium 760 mg, Fiber 5 g, Sugar 9 g, UnsaturatedFat 4 g

SUPER-LOADED OATMEAL COOKIES



Super-Loaded Oatmeal Cookies image

Provided by Food Network Kitchen

Categories     dessert

Time 4h30m

Yield about 36 cookies

Number Of Ingredients 19

1 cup all-purpose flour
1/2 cup whole-wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
1 stick unsalted butter, at room temperature
1/4 cup coconut oil
3/4 cup granulated sugar
3/4 cup packed light brown sugar
2 large eggs
1 1/2 teaspoons pure vanilla extract
2 cups old-fashioned rolled oats
1 cup unsweetened coconut flakes
1/2 cup pepitas (green pumpkin seeds)
1/2 cup sunflower seeds
2 tablespoons flax seeds
1 cup walnut pieces
1 cup dried cranberries

Steps:

  • Whisk the all-purpose flour, whole-wheat flour, baking powder, baking soda, cinnamon and salt in a medium bowl. Beat the butter and coconut oil in a large bowl with a mixer on medium-high speed until smooth, about 2 minutes. Add the granulated sugar and brown sugar and beat until smooth and fluffy, about 3 minutes. Beat in the eggs one at a time, then beat in the vanilla. Reduce the mixer speed to low and beat in the flour mixture until just combined. Beat in the oats, coconut, pepitas, sunflower seeds, flax seeds, walnuts and cranberries. Cover the dough with plastic wrap and refrigerate until firm, at least 2 hours.
  • Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Roll the dough into balls (about 2 tablespoons each) and arrange 2 inches apart on the prepared baking sheets. Bake, switching the pans halfway through, until the cookies are golden and dry around the edges, 18 to 20 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.

TRAILMIX OATMEAL COOKIES



Trailmix Oatmeal Cookies image

A perfect snack for you and your children's lunchbox! Recipe is designed to be 'nut-free' but you can always substitute nuts for some of the seeds, if you prefer. Nutritious can be delicious!

Provided by KeepinItReal

Categories     Desserts     Cookies     Fruit Cookie Recipes     Raisin

Time 35m

Yield 36

Number Of Ingredients 17

½ cup butter
½ cup brown sugar
2 eggs
½ cup unsweetened applesauce
½ teaspoon vanilla extract
2 cups large flake oats
1 ½ cups whole wheat flour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon baking soda
1 cup raisins
½ cup unsweetened shredded coconut
½ cup sunflower seeds
½ cup pumpkin seeds
¼ cup sesame seeds
¼ cup ground flax seed

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line 3 baking sheets with parchment paper.
  • Beat butter and brown sugar together using an electric mixer in a mixing bowl until creamy. Add eggs and mix well. Mix in applesauce and vanilla extract until combined.
  • Mix oats, whole wheat flour, baking powder, salt, and cinnamon together in a separate bowl. Stir butter mixture into flour mixture until well combined. Fold in raisins, coconut, sunflower seeds, pumpkin seeds, sesame seeds, and ground flax seed.
  • Drop dough by rounded tablespoon onto the prepared baking pans, flattening slightly using a fork dipped in a glass of cold water.
  • Bake in the preheated oven until golden and set, 11 to 13 minutes.

Nutrition Facts : Calories 128.3 calories, Carbohydrate 15.3 g, Cholesterol 17.1 mg, Fat 6.8 g, Fiber 2.1 g, Protein 3.1 g, SaturatedFat 2.9 g, Sodium 121 mg, Sugar 6.3 g

SUNFLOWER SEED COOKIES



Sunflower Seed Cookies image

We grow 800 acres of sunflowers and use the nutritious seeds in a variety of recipes.-Connie White, Stirum, North Dakota

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield about 10 dozen.

Number Of Ingredients 10

1 cup butter, softened
3/4 cup shortening
2 cups sugar
1 tablespoon water
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup roasted salted sunflower kernels

Steps:

  • In a bowl, cream butter, shortening and sugar. Add water and vanilla; mix well. Combine flour, baking soda, baking powder and salt; add to creamed mixture and mix well. Stir in sunflower sees. , Shape into 1-in. balls; place 2 in. apart on greased baking sheets. Flatten with a glass dipped in sugar. Bake at 350° for 11-13 minutes or until lightly browned. Remove to a wire rack to cool.

Nutrition Facts : Calories 111 calories, Fat 7g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 112mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.

OATMEAL SUNFLOWER SEED COOKIES



Oatmeal Sunflower Seed Cookies image

Make and share this Oatmeal Sunflower Seed Cookies recipe from Food.com.

Provided by MizzNezz

Categories     Drop Cookies

Time 22m

Yield 3 dozen, 36 serving(s)

Number Of Ingredients 9

1 cup butter, softened
1 cup sugar
1 cup brown sugar
2 eggs, well beaten
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
3 cups quick oats
1 cup sunflower seeds

Steps:

  • Cream butter and both sugars well.
  • Add dry ingredients.
  • Mix well.
  • Drop by teaspoons onto a well greased cookie sheet.
  • Bake at 350° for 12-15 minutes.

CRISP SUNFLOWER COOKIES



Crisp Sunflower Cookies image

"This is the 'Sunflower State', and these crisp cookies feature sunflower seeds," says Karen Ann Bland of Gove, Kansas.

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 5 dozen.

Number Of Ingredients 12

3/4 cup shortening
1 cup sugar
1 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups quick-cooking oats
1 cup sweetened shredded coconut
1 cup salted sunflower kernels

Steps:

  • In a bowl, cream shortening and sugars until light and fluffy. Add eggs and vanilla; mix well. Combine flour, baking soda, baking powder and salt; add to creamed mixture and mix well. Stir in the oats, coconut and sunflower kernels., Drop by teaspoonfuls onto greased baking sheets. Bake at 350° for 12-15 minutes or until golden brown.

Nutrition Facts : Calories 197 calories, Fat 9g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 131mg sodium, Carbohydrate 26g carbohydrate (15g sugars, Fiber 1g fiber), Protein 3g protein.

OATMEAL RAISIN COOKIES



Oatmeal raisin cookies image

Fill the biscuit tin with these rustic cookies. Soaking the raisins gives a boost to the texture and stops them from burning during cooking

Provided by Good Food team

Categories     Treat

Time 30m

Yield Makes 25

Number Of Ingredients 9

100g raisin
150ml vegetable oil
200g golden caster sugar
1 large egg, beaten
1 tsp ground cinnamon
1 tsp vanilla extract
140g plain flour
¼ tsp bicarbonate of soda
300g oats

Steps:

  • Heat oven to 180C/160C fan/gas 4 and line 2 baking trays with baking parchment. Pour 50ml/2fl oz boiling water over the raisins and leave to soak for 20 mins until plump. Drain, reserving the liquid.
  • Meanwhile, in a large bowl, mix together the oil and sugar. Gradually beat in the egg, along with the reserved water from the raisins, the cinnamon and vanilla extract. Sift the flour, bicarbonate of soda and a pinch of salt into the bowl, then add the oats. Finally, mix in the raisins.
  • Drop heaped tbsps of the cookie dough onto the baking trays, well spaced apart as they will spread when cooking. Bake for 12-15 mins until golden. Leave to cool on the trays for 10 mins before tucking in, or transfer to a cooling rack to cool completely. Will keep in an airtight container for up to 3 days.

Nutrition Facts : Calories 166 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 11 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.2 milligram of sodium

Tips:

  • Use fresh, high-quality ingredients. This will make a big difference in the flavor and texture of your cookies.
  • Measure your ingredients accurately. This is important for ensuring that your cookies turn out the way they should.
  • Don't overmix the dough. Overmixing will make the cookies tough.
  • Chill the dough before baking. This will help the cookies hold their shape and prevent them from spreading too much.
  • Bake the cookies at the right temperature and for the right amount of time. Undercooked cookies will be soft and gooey, while overcooked cookies will be hard and dry.
  • Let the cookies cool completely before enjoying them. This will allow the flavors to develop and the cookies to firm up.

Conclusion:

Oatmeal raisin sunflower seed cookies are a delicious and healthy snack or dessert. They are easy to make and can be customized to your liking. With a few simple tips, you can make perfect oatmeal raisin sunflower seed cookies every time. So what are you waiting for? Give this recipe a try today!

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