Banana Sunflower Seed Chocolate Chip Cookies

Banana Sunflower Seed Cookies Have a bunch of overripe bananas?
Excellent, now you have an excuse to make a batch of these delectable cookies!

Banana Sunflower Seed Cookies The shelled sunflower seeds are my favorite part of the cookie, giving them some crunch, but I imagine you could substitute chopped walnuts for the seeds if you don’t have them on hand. You can also try chopped dried fruit as a substitute for the chocolate chips.

Banana Sunflower Seed Cookies These cookies are very light and remind me of banana bread or a scone. Serve them as a treat or be daring and eat them for breakfast with a mug of hot tea. Enjoy!

Banana Sunflower Seed Cookies
Prep time
Cook time
Total time
Be mindful of the salt. I used unsalted butter and salted sunflower seeds, but I think you can switch that and use salted butter with unsalted sunflower seeds.
Serves: 24
  • 1¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 very ripe medium bananas, peeled and mashed
  • ½ cup butter, softened
  • ½ cup brown sugar
  • ½ cup shelled sunflower seeds
  • ½ cup chocolate chips
  1. In a bowl, stir together the flour and baking soda. Set aside.
  2. In an electric mixing bowl, combine the bananas, butter and sugar. Slowly stir in the flour mixture.
  3. Finally, add sunflower seeds and chocolate chips.
  4. Refrigerate dough for 45 minutes.
  5. Preheat oven to 350F.
  6. Line a baking sheet with parchment paper. Drop cookie dough by the tablespoon about 2 inches apart.
  7. Bake for 12-15 minutes until lightly golden. Cool on baking rack.


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