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While at the grocery store, I threw my usual container of almonds into the cart (one of my go-to snacks!) but also noticed a small jar of shelled sunflower seeds on the shelf above.  I hadn’t had any of those in ages and I thought they might make for a nice topping on salads…so, they got thrown in the cart, too.

What is it they say about good intentions? Or the best-laid plans?  Well, rather than putting those healthy little sunflower seeds on top of a salad, I got home and decided that their fate might be more fun (and tasty!) if they were baked into a cookie.  I know, I know.  Shocking, right?  Ummmmmm, yeah.  Not so much.

You see, when I went to put those sunflower seeds away, I put them right next to a bag of shredded coconut that was already taking up residence in my pantry.  At that point, those sunflower seeds never had a chance of seeing a bowl of lettuce.  Butter, sugar, coconut, and instant vanilla pudding mix were declared a better match!

Does anyone else hear this song in their head?  No?  Nevermind, carry on.

Image courtesy of MGM, from “Fiddler on the Roof”

Whatever.  These cookies are scrumptious!  They aren’t overly sweet and you can fool yourself into thinking they are somewhat healthy with the “fiber” from the seeds and the coconut.  Win-win!

Sunflower Cookies

  • 2 1/4 c. flour
  • 1 tsp. baking soda
  • 1 c. unsalted butter, softened
  • 3/4 c. brown sugar
  • 1/4 c. sugar
  • 1 (3oz.) package instant vanilla pudding mix
  • 2 eggs
  • 1 tsp. vanilla
  • 1 bag of sweetened, shredded coconut
  • 1 (5.85 oz.) container of shelled sunflower seeds

Preheat oven to 350°.

Combine the flour and baking soda and set aside.

In a large bowl, cream together the butter and sugars.  Beat in the instant pudding mix until blended.  Stir in the eggs and vanilla.

Add the flour mixture.

Stir in the coconut and sunflower seeds.

Using rounded spoonfuls, place the dough balls onto cookie sheets that are lined with parchment paper or a silpat liner.

Bake 10-12 minutes until edges are golden brown.  They may still look a little under-done.  That’s okay, they’ll keep cooking on the tray as they cool.  Once they are comfortable to touch, transfer to a cooling rack.