This recipe is based on the comprehensive booklet put together by the Plymouth County Extension in support of the 4-H Youth Sunflower Project.
To double up on sunflower benefits, substitute ½ cup sunflower oil for the butter (and then you can skip the melting part, too).
- ½ cup whole wheat flour
- ¾ teaspoon baking powder
- ½ cup wheat germ
- 1½ cups rolled oat
- ½ cup raw shelled sunflower seed
- pinch salt
- 8 tablespoons (1 stick) butter
- ¾ cup brown sugar or evaporated cane juice
- 1 egg
- 1½ teaspoons vanilla extract
Preheat oven to 350 degrees. Stir together the dry ingredients.
In a good-sized saucepan melt the butter over low heat. With a whisk or fork, stir in the sugar until well combined (this takes a couple minutes). Remove from heat and whisk in the egg and vanilla, making sure it’s all nicely emulsified. Add the dry ingredients to the butter mixture, stirring with a wooden spoon or spatula until just combined. Drop by heaping tablespoonfuls, two inches apart, on parchment lined or lightly greased cookie sheets.
Bake 17-20 minutes, or until golden brown.
Remove cookies to a cooling rack with a metal spatula. When thoroughly cool, store in an airtight container.
Makes about 20 cookies.