SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print

| Page | 3x5 | 4x6 |

New BHG Cookbook

Select a size and use your browser's print button to print the page.

Chocolate Chip Sunflower Cookies

Makes: 30 servings Yield: Makes about 2-1/2 dozen cookies

Prep 20 mins Bake 9 mins per batch Oven 375°F

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 (�g) 4,
Cobalamin (Vit. B12) (�g) 0,
sodium (mg) 66,
Potassium (mg) 25,
calcium (mg) 0,
iron (mg) 0,
Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe