makes 16 cookies | vegetarian friendly | source of healthy fats, fibre + vitamin e


  • 100g sunflower seeds
  • 90g rolled oats
  • 60g spelt flour
  • 1 1/2 tbsp cornflour
  • 1 tsp baking powder
  • pinch of salt
  • 75g butter or coconut oil
  • 70ml maple syrup
  • 1 egg, separated
  • 140g jam (try our strawberry jam recipe)


  • baking tray
  • parchment paper
  • measuring scales
  • food processor
  • bowl
  • spoon


seeds are important to include in our children’s diet, they’re a good source of healthy fats, vegetarian protein and fibre. sunflower seeds are high in immune-supportive zinc and vitamin e.

fill with our berry jam for an extra boost of omega-3 fatty acids and fibre, with less sugar than store-bought jam.


  • kate says:

    i was really happy to find a gluten free cookie recipe that i could make from things i already had in the cupboard (rather than a mixture of expensive strange flours). the recipe was easy to make in the food processor and came together well. they did crack quite a lot when we were making the thumbprints in them and were a bit crumbly when they first came out of the oven but then they firmed up when they cooled down. they really taste good, we all enjoyed them and will make them again.

    • munch says:

      hi kate, thanks so much for sharing your feedback with us. i totally agree – i love to cook with nut and seed flours rather than flour made from grains to give an extra boost of good fats and nutrients. we enjoy the rustic shape of the cookies but you could chill the dough mixture in the fridge to firm it up a bit before making the thumbprints if you prefer something neater. libby =)

  • Tom says:

    My son and I tried this recipe out today, it was so much fun, super easy and great tasting.

    • munch says:

      this is a great recipe to make together, children love rolling the dough in to little balls! great to hear you had fun making these 🙂

tried this recipe? let us know what you think