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Sunflower Chocolate Chip Biscuits

These are lovely! I've made quite a few batches recently as they are the only "healthy" biscuits that my son will eat!

They are a very distinctive green colour inside - don't worry, this is just the sunflower seeds!

You can also substitute the ground sunflower seeds with almond flour.


55g unsalted butter, softened

1 large, organic egg

35g stevia or erythritol

2 tbsp maple syrup

1 tsp vanilla essence

150g sunflower seeds, ground to a fine flour

2 tbsp coconut flour

1/2 tsp bicarbonate of soda

1/2 tsp salt

50g dark chocolate chips


Preheat the oven to 180C. Line a baking tray with baking paper.

Using a hand blender, process the butter and egg in a bowl for a few seconds. Add the stevia, maple syrup and vanilla essence and whisk well.

In a separate bowl, mix together all the dry ingredients except the chocolate chips. Add the dry ingredients to the wet ingredients and incorporate to a firm dough. Gently fold in the chocolate chips.

With your hands, form the dough into 12 flat biscuits. Place them on the lined tray, space apart as they will spread slightly.

Bake for 12 minutes.

Cool them on a wire rack.

These are good when still warm, and will keep for 4-5 days in an airtight container.


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