Hearty and Healthy Seed Cookies
Hearty and Healthy Seed Cookies
Nutrient-Rich Seed Cookies
Introducing these wholesome seed cookies, packed with a generous amount of seeds and nuts for a healthier treat. You can sprinkle a little turbinado sugar on top before baking for a subtly sweet finish, or enjoy them plain to savor the rich, nutty flavor that makes them so addictive. Let’s bake these healthy and guilt-free seed cookies!
Makes about 30 cookies (approx. 5 cm in size)- 50g Whole wheat flour
- 50g Roasted wheat germ
- 20g Flaxseed meal
- 20g Black sesame powder
- 10g Sesame seeds
- 10g Pumpkin seeds
- 40g Sunflower seeds
- 20g Sliced almonds
- 2g Salt
- 60g Water
- 40g Grapeseed oil
- 1g Baking powder
- Turbinado sugar, for sprinkling (optional)
- Water or egg white, for brushing (optional)
Cooking Instructions
Step 1
First, finely grind the wheat germ using a food processor or blender. If you don’t have wheat germ, you can substitute it with an equal amount of whole wheat flour. This step helps to create a finer texture in the cookies.
Step 2
In a large bowl, combine the whole wheat flour, ground wheat germ, flaxseed meal, baking powder, and salt. Whisk everything together thoroughly until well combined and there are no clumps. Sifting the dry ingredients beforehand can also help ensure a smooth texture.
Step 3
Lightly toast the sunflower seeds, pumpkin seeds, and sliced almonds in a dry pan over low heat until they are fragrant and lightly golden. Toasting enhances their nutty flavor. After toasting, let the sliced almonds cool slightly, then chop them finely with a knife. This will add a pleasant crunch to the cookies.
Step 4
Add the toasted pumpkin seeds, toasted sunflower seeds, and finely chopped toasted almonds to the bowl with the dry ingredients. Also, incorporate the black sesame powder and sesame seeds for added depth of flavor.
Step 5
Gently mix all the ingredients together using a whisk or spatula until just combined. Be careful not to overmix, as this can develop the gluten in the flour and result in tough cookies. Mix only until the ingredients are incorporated.
Step 6
In a separate small bowl or measuring cup, combine the water and grapeseed oil. Whisk them together until well emulsified, creating a slightly thickened mixture. This will help the dough come together smoothly.
Step 7
Pour the emulsified water and oil mixture into the bowl containing the dry ingredients and seeds. Stir gently until the wet ingredients are mostly absorbed by the dry ingredients.
Step 8
Bring the dough together with your hands and knead it gently until it forms a cohesive ball. Avoid over-kneading; just mix until there are no dry patches and the dough holds together. This ensures a crisp cookie texture.
Step 9
Place the cookie dough between two sheets of parchment paper. This prevents the dough from sticking to your rolling pin and surfaces.
Step 10
Using a rolling pin, flatten the dough to an even thickness of about 3mm (1/8 inch). Aim for consistency in thickness for even baking. Once flattened, carefully transfer the dough (still between the parchment paper) to the freezer and chill for about 20 minutes. Chilling the dough makes it much easier to cut out shapes.
Step 11
Once the dough is firm, remove it from the freezer. Use a round cookie cutter (about 5 cm or 2 inches in diameter) to cut out cookie shapes. Place the cut cookies onto a baking sheet lined with parchment paper, leaving some space between each cookie.
Step 12
When transferring the cut cookies to the baking sheet, use a spatula or bench scraper to carefully lift them from the parchment paper. This helps prevent them from breaking or losing their shape. If any cookies do tear, gently press them back together.
Step 13
Brush the tops of the cookies with a little water or egg white. Then, sprinkle with turbinado sugar if desired for a touch of sweetness and a lovely crunch. For variety, I sprinkled half with sugar and left the other half plain.
Step 14
Bake in a preheated oven at 180°C (350°F) for approximately 12 to 18 minutes, or until the edges are lightly golden brown. Once baked, let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Be gentle as they might be fragile when warm!
