Ingredients
100g (3 ½ oz) dairy-free butter
1 ¾ dl (¾ c.) raw sugar (or 1 dl (½ c.) brown sugar and ¾ dl ( ¼ c.) sugar)
1 tsp vanilla sugar
3 tbsp Aquafaba/chickpea liquid
1 dl (½ c.) whole wheat flour
1 ½ dl (2/3 c.) white flour
1 dl (½ c.) oatmeal
1 tsp baking powder
¼ tsp salt, optional
1 dl (½ c.) sunflower seeds
100g (3 ½ oz) coarsely chopped chocolate
Salt flakes and sunflower seeds
Instructions
Mix the butter, sugar, vanilla sugar and Aquafaba together. Mix the whole wheat flour, white flour, oatmeal and baking powder in another bowl. Stir everything together, then add the sunflower seeds and chocolate. Roll on a floured table into a roll with about 4 cm (1 ½ inches) in diameter. Put the roll in the fridge for a while. Cut into slices about 1 – 1½ cm (~1/3 – 2/3 of an inch) thick. Place on a tray with baking paper and press down a little. Sprinkle on some sunflower seeds and flake salt. Bake for approx. 10–12 minutes at 190° C (375°F) (possibly 15 – 20 minutes depending on the oven). Take out when the cookies have just a little color around the edges. Cool on a wire rack.