White Chocolate Chip Cookies with Coconut and Sunflower Seeds
I love cookies. Who doesn’t? Lately, I have been fixated with cookie creations. Maybe it was the recent round of holidays that got my creative cookie juices flowing like a major crack in the Hoover Dam. Yes, it started with those Postcard Gingerbread Cookies and the Mini Chocolate Chip & Peppermint Gingerbread Cookies. But, my cookie compulsion has paid off.
With this recipe, (lean in close here) I do think I’ve struck cookie gold with the White Chocolate Chip Cookies with Coconut and Sunflower Seeds. (Psst! You can lean back now…you’ve been in my personal bubble way too long). Be warned, these cookies are sneaky. They don’t look very intimidating, but let me tell you, one bite and you’re likely to be on your knees begging for more. Yes, ma’am and yes sir! Okay, enough of this talking let’s make, bake, and take some cookies! Look out below for this dangerously delicious recipe. Enjoy.
White Chocolate Chip Cookies with Coconut and Sunflower Seeds
Ingredients:
- 2 1/2 cups unbleached flour, sifted
- 1/2 tsp + 1/4 tsp baking powder
- 1/2 tsp baking soda
- 1/3 tsp Kosher salt
- 1 1/4 cup packed sweetened shredded coconut
- 1/2 cup sunflower seeds
- 1 1/2 sticks unsalted butter, softened
- 1/2 cup brown sugar
- 1/2 cup granulated white sugar
- 1/3 cup coconut oil
- 2 eggs
- 1 tsp pure vanilla extract
- 1 cup white chocolate chips
Directions:
- Preheat oven to 350 degrees. Line a cookie sheet with parchment paper.
- Combine the dry ingredients: sifted flour, baking powder, baking soda, and Kosher salt in a medium size bowl. Mix together with a fork and set aside.
- Line a cookie sheet with parchment paper or use a non-stick silicon baking mat.
- Cream together unsalted sweet cream butter and coconut oil until smooth.
- Add brown sugar and granulated white sugar.
- Add eggs and pure vanilla extract.
- Add shredded coconut and sunflower seeds.
- Fold in the white chocolate chips.
- Add 1/3 of the flour mixture at a time until flour is completely incorporated into the cookie dough.
- Evenly divide cookie dough and cover with plastic wrap. Chill cookie dough in the refrigerator for 20 minutes. (Note: chilling the cookie dough overnight makes for better tasting cookies).
- Remove cookie dough from refrigerator and cut dough into 1/3 cup sections. Roll dough in the palm of your hand into a ball and place on cookie sheet.
- Bake at 350 degrees for 25 minutes.
- Remove from oven and allow cookies to cool.
- Serve.
Coconut, Sunflower Seed & White Chocolate Chip Cookies
Ingredients
- 2 1/2 cups unbleached flour sifted
- 1/2 tsp + 1/4 tsp baking powder
- 1/2 tsp baking soda
- 1/3 tsp Kosher salt
- 1 1/4 cup packed sweetened shredded coconut
- 1/2 cup sunflower seeds
- 1 1/2 sticks unsalted butter softened
- 1/2 cup brown sugar
- 1/2 cup granulated white sugar
- 1/3 cup coconut oil
- 2 eggs
- 1 tsp pure vanilla extract
- 1 cup white chocolate chips
Instructions
- Preheat oven to 350 degrees. Line a cookie sheet with parchment paper.
- Combine the dry ingredients: sifted flour, baking powder, baking soda. and Kosher salt in a medium size bowl. Mix together with a fork and set aside.
- Line a cookie sheet with parchment paper or use a non-stick silicon baking mat.
- Cream together unsalted sweet cream butter and coconut oil until smooth.
- Add brown sugar and granulated white sugar.
- Add eggs and pure vanilla extract
- Add shredded coconut and sunflower seeds
- Fold in the white chocolate chips.
- Add 1/3 of the flour mixture at a time until flour is completely incorporated into the cookie dough.
- Evenly divide cookie dough and cover with plastic wrap. Chill cookie dough in the refrigerator for 20 minutes. (Note: chilling the cookie dough overnight makes for better tasting cookies).
- Remove cookie dough from refrigerator and cut dough into 1/3 cup sections. Roll dough in the palm of your hand into a ball and place on cookie sheet.
- Bake at 350 degrees for 25 minutes.
- Remove from oven and allow cookies to cool.
- Serve.
More Cookie Recipes
3 Ingredient Peanut Butter Cookies
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