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Ground raw sunflower seeds have so much of potential and they are cheap, healthy and lower in net carbs. I have already shown you how to make the best keto bread with it as they are so light, soft, fluffy and crispy when toasted. I have also shown you how to use it to make keto cakes which turned out so soft and moist. Ground raw sunflower seeds also makes incredibly crispy cookies like the Keto Chocolate Chip Cookies published in my YouTube channel about a month ago. Now, I am showing you how to make these amazingly crispy and delicious seeded cookies with eggless and dairy free options. As usual, they are super easy to make without any equipment required.


Ground Raw Sunflower Seeds = 150 g / 1 1/4 cup (You can also use the same amount of almond flour or ground walnuts, pecans or hazelnuts. Refer to the video on how to grind the sunflower seeds)

Baking Powder = 4 g / 1 tsp (If using double acting, reduce amount by half)

Salt = 2 g / 1/2 tsp

Unsalted Butter (softened) = 85 g / 3/8 cup (For dairy free option, you can use coconut or olive oil)

Egg (room temperature) = 1 large (For eggless option, you can use 1 flax egg = 7 g / 1 tbsp flax meal + 45 ml / 3 tbsp water. Mix together in a bowl and set aside to thicken) Erythritol = 40 g / 3 tbsp (This is only mildly sweet so you can adjust accordingly. You can also use any other keto friendly sweetener.)

Vanilla Extract = 1 tsp (optional)

Lightly toasted seeds ;

Black sesame seeds = 36 g / 1/4 cup

White sesame seeds = 36 g / 1/4 cup

Pumpkin seeds = 64 g / 1 cup