White Chocolate Sunflower Cookies

This easy drop cookie recipe combines a less common cookie ingredient - sunflower seeds - with a much more common ingredient - white chocolate - to make these delicious White Chocolate Sunflower Cookies.

Did you know that sunflower seeds are the fruit of the sunflower?

When you remove the hull of sunflower seed, the process is known as dehulling, you are left with the edible kernel.

Sunflower seeds are known to be an excellent source of fiber, linoleic acid (an essential fatty acid), Vitamin's E and B, and minerals such as copper, potassium, iron, selenium, calcium and zinc, as well as being rich in phytosterols, which are important in maintaining low cholesterol levels.

Sunflower oil has also gained in popularity in recent years and is a common ingredient in many margarines.

After sunflower seeds have been processed into oils, the left-over, dry, "cake-like" substance is often used as a feed for livestock.

Another interesting product you might be interested in trying is Sunflower Butter, which is similar to Peanut Butter, but made from sunflower kernels as opposed to peanuts.

These cookies are best when eaten fresh, within a few days of baking, and we don't recommend that you freeze them.

White Chocolate Sunflower Cookies

White Chocolate Sunflower Cookies Recipe

2 cups unsalted sunflower kernels (preferrably raw, unsalted kernels)
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
4 ounces white chocolate, chopped into 1/4-inch pieces
6 ounces unsalted butter, cut into 1-ounce pieces
1 cup granulated sugar
1/3 cup honey
3 large eggs
1 teaspoon pure vanilla extract

Preheat oven to 325F degrees.
Toast sunflower kernels on a baking sheet for 10 minutes in preheated oven. Cool to room temperature.
Sift together the flour, baking soda and salt.
Over medium heat, heat 1 inch of water in bottom half of double boiler. Place chopped white chocolate pieces in top half and stir with rubber spatula until the white chocolate is completely melted and smooth, about 3 to 4 minutes.
Transfer the melted chocolate to a bowl and set aside.
In a mixing bowl, beat the butter, sugar and honey on medium for about 4 minutes. Scrape down sides of bowl and continue beating another 4 minutes.
Add the eggs, one at a time, while beating on medium.
Add the vanilla extract and beat for another minute.
Stop mixer to add the melted white chocolate, then continue beating on medium for 1 minute.
Slowly add the sifted dry ingredients while mixing on low speed.
Stir in toasted sunflower kernels and mix until well combined.
Using heaping tablespoons or a small ice cream scoop, drop the dough onto non-stick cookie sheets at least 2 inches apart, since the cookies will spread as they bake.
Bake for about 10 minutes or until the edges and center are lightly browned - remember to rotate cookie sheets 180 degrees halfway through baking time to ensure cookies are baked evenly.
Remove from the oven and then transfer the cookies with spatula to wire racks to cool completely.