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Holding sugar free brown butter seedy cookies.

Sugar free brown butter seedy cookies

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AuthorMilena M
These sugar free brown butter seedy cookies are the perfect choice for a healthy snack. They are crunchy, chewy, naturally sweetened with honey, banana, dark chocolate, and cranberries, and the brown butter makes them extra special and delicious.
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Prep Time20 minutes
Cook Time20 minutes
Servings26 cookies

Ingredients
  

  • 225 grams butter, 1 cup
  • 70 grams walnuts, 1/2 cup
  • 90 grams chia seeds, 1/2 cup
  • 75 grams sunflower seeds, 1/2 cup
  • 50 grams quinoa seeds, 1/4 cup
  • 90 grams pumpkin seeds, 1/2 cup
  • 40 grams shredded coconut, 1/2 cup
  • 150 grams quick or instant oats, 1 ½ cups
  • 140 grams dry cranberries, 1 cup
  • 100 grams whole wheat flour, 3/4 cup
  • 1 teaspoon baking soda, 6 grams
  • 1/2 teaspoon cinnamon
  • 150 grams chopped dark chocolate
  • 3 eggs, ~175 grams
  • 2 teaspoons vanilla extract
  • 170 grams honey, 1/2 cup
  • 1 banana, 1/2 cup mashed, ~100 grams

Instructions

  1. Before you start with the recipe, I highly recommend reading the information provided above the recipe card for additional tips, suggestions, and helpful step-by-step photos.
  2. Place the butter in a saucepan over medium heat, and let it brown while swirling it from time to time. It will foam up. When the butter turns dark amber and the milk solids sink to the bottom and start to brown (not burn), you can remove it from the heat and let it cool. This process should take no more than 5 minutes. You will end up with ~185 grams of brown butter.
    225 grams butter
  3. While browning the butter, chop and roast the walnuts in a skillet over medium heat for 2-3 minutes, until fragrant and toasty.
    70 grams walnuts
  4. In a bowl, combine chia seeds, sunflower seeds, quinoa, pumpkin seeds, and shredded coconut. Take about 50 grams, ⅓ cup, from the mixture and set aside for later.
    90 grams chia seeds, 75 grams sunflower seeds, 50 grams quinoa seeds, 90 grams pumpkin seeds, 40 grams shredded coconut
  5. To the larger bowl, add the rest of the dry ingredients.
    150 grams quick or instant oats, 140 grams dry cranberries, 100 grams whole wheat flour, 1 teaspoon baking soda, 1/2 teaspoon cinnamon, 150 grams chopped dark chocolate
  6. In another bowl, whisk the eggs, vanilla, honey, and mashed banana.
    3 eggs, 2 teaspoons vanilla extract, 170 grams honey, 1 banana, 1/2 cup mashed
  7. Mix in the brown butter, and don’t forget the brown bits at the bottom of the dish.
  8. Add the wet mixture to the dry and mix until no dry bits remain. Cover the bowl with plastic and refrigerate for at least 1 hour, or up to 24 hours.
  9. Preheat the oven to 350F (180C) and line a baking tray with parchment paper.
  10. Use a 2-inch diameter cookie scoop to form equally sized balls. Dip the top of each one in the reserved mixed seeds and place it with the seeds side up on the baking tray. Press the balls slightly, leaving about 1 inch of space between each cookie.
  11. Bake on the middle rack for 20 minutes, or until the edges are golden brown.
  12. Remove them from the oven and carefully transfer the cookies to a cooling rack. Enjoy!

Notes

  • For more information about the recipe, additions and substitutions, storage, and process shots, see the post above the recipe card.