Double Chocolate Seedy Cookies

Double Chocolate Seedy Cookies

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Double Chocolate Seedy Cookies


Units Scale
  • 1/2 cup olive oil
  • 1 cup sugar
  • 1/4 cup tahini
  • 1 egg and 1 yolk
  • 2 teaspoon vanilla
  • 11/4 cups oat flour
  • 1/4 cup cocoa powder
  • 1/2 teaspoon espresso powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 cup pumpkin seeds
  • 1 tablespoon each; hemp, chia, poppy, and sesame seeds
  • 1/2 cup chopped chocolate


  1. In a large bowl stir the olive oil, tahini, eggs, sugar, and vanilla.
  2. In a smaller bowl whisk together the flour, baking soda, baking powder, espresso, and salt.
  3. Add about half of the dry ingredients to the wet, stir, then add the rest. Lastly fold in the seeds, pumpkin seeds, and chocolate.
  4. Scoop the batter into cookies bowls on a lined baking tray and pop in the fridge to chill for 15-20 minutes.
  5. Preheat the oven to 350°F
  6. Bake the cookies for 8-10 minutes
  7. Let cool

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