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Chocolate Chip Sunflower Cookies
Ingredients
- 1 18 ounce roll refrigerated chocolate chip cookie dough
- 1/2 cup flaked coconut
- 1/2 cup dry roasted sunflower kernels
Directions
1. Preheat oven to 375 degrees F. Place cookie dough and coconut in a large resealable plastic bag and knead to combine. Roll rounded teaspoons of dough into balls, then roll in sunflower kernels to coat. Place balls 2 inches apart on ungreased cookie sheets.
2. Bake in the preheated oven for 9 to 11 minutes or until golden brown. Cool for 1 minute on cookie sheets. Transfer cookies to wire rack; let cool. Makes about 2-1/2 dozen cookies.
From the Test Kitchen
- Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
Nutrition Facts
(Chocolate Chip Sunflower Cookies)
- Servings Per Recipe 30,
- cal. (kcal) 101,
- Fat, total (g) 5,
- chol. (mg) 2,
- sat. fat (g) 2,
- carb. (g) 12,
- Monosaturated fat (g) 0,
- Polyunsaturated fat (g) 1,
- fiber (g) 1,
- sugar (g) 1,
- pro. (g) 1,
- vit. A (IU) 0,
- vit. C (mg) 0,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 0,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 4,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 66,
- Potassium (mg) 25,
- calcium (mg) 0,
- iron (mg) 0,
- Percent Daily Values are based on a 2,000 calorie diet
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