- ½ cup raw sunflower seeds
- 8 ounces bittersweet or semisweet chocolate, chopped
- 4 ounces white chocolate, chopped
- 1¾ cups plus 2 tablespoons all-purpose flour
- ½ cup unsweetened cocoa powder
- 1½ teaspoons baking powder
- 1½ teaspoons kosher salt
- 1 teaspoon baking soda
- 1 cup (2 sticks) unsalted butter, room temperature
- ¾ cup granulated sugar
- ¾ cup (packed) light brown sugar
- 2 large eggs, room temperature
- 1 cup unsweetened coconut flakes
- 1 cup semisweet chocolate chips
- ½ cup white chocolate chips
- Flaky sea salt
Recipe Preparation:
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Preheat oven to 350°. Toast sunflower seeds on a rimmed baking sheet, stirring halfway through, until golden brown, about 5 minutes. Let cool.
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Meanwhile, heat chopped bittersweet chocolate and white chocolate in a heatproof bowl set over a saucepan of barely simmering water (bowl should not touch water), stirring, until melted. Remove from heat and let sit, stirring occasionally, until cool, 10–15 minutes.
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Finely grind sunflower seeds in spice mill. Transfer to a medium bowl and add flour, cocoa powder, baking powder, kosher salt, and baking soda; whisk to combine. Using an electric mixer on high speed, beat butter, granulated sugar, and brown sugar in a large bowl until very light and fluffy, about 5 minutes. Add eggs one at a time, beating well after each addition before adding the next. Beat until mixture is very light and fluffy, about 2 minutes. Reduce speed to low and add melted chocolate mixture, followed by dry ingredients; beat just until combined. Mix in coconut and both chocolate chips with a rubber spatula.
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Using a 2″ cookie scoop or ¼-cup measuring cup, portion out dough onto parchment-lined baking sheets, spacing at least 2″ apart (these are large cookies; you probably won’t fit more than 8 per sheet). Flatten cookies slightly with your palm and sprinkle with sea salt. Bake, rotating baking sheets halfway through, until cookies are just barely set around edges but still wet-looking in the center (they will seem underdone, but you don’t want to overbake), 15–20 minutes. Let cool on baking sheets 5 minutes, then transfer to wire racks and let cool completely.
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Do Ahead: Dough can be made 1 day ahead; cover and chill. Bring to room temperature before portioning. Cookies can be baked 2 days ahead; store airtight at room temperature.
Caramel Apple Oat Squares
From: SunButter www.sunbutter.com
Servings: 16 Bars
Ingredients
APPLE OAT SQUARES
non-stick cooking spray
3/4 cup SunButter® (we used Creamy)
1/2 cup unsweetened applesauce
1/4 cup unsalted butter or dairy free buttery sticks, at room temperature
1 teaspoon lemon juice
2-1/2 cups gluten free rolled oats
1/2 cup brown sugar, packed
1 teaspoon ground cinnamon
1/2 teaspoon kosher or fine sea salt
1 teaspoon pure vanilla extract
2 medium apples, peeled, cored, and choppedCARAMEL SAUCE
4 tablespoons brown sugar
1 tablespoon unsalted butter or dairy free butter
2 tablespoons cream or full fat coconut milkDirections
APPLE OAT SQUARES
Heat oven to 350°F.Generously spray an 8×8- inch baking pan with cooking spray. Line the pan with parchment paper so that it hangs over the sides of the pan; set aside.
In a mixing bowl, stir together the Sunbutter, applesauce, butter and lemon juice until smooth. Add the oats, brown sugar, cinnamon, salt, and vanilla. Stir in the chopped apples. Pour the batter into the prepared pan. Level the top with a spatula. Bake for 35 to 40 minutes or until golden brown and fairly firm (they will firm up more after cooling but will always be on the soft side).
Let cool to room temperature then refrigerate for 2 hours or up to a day ahead.
Remove the bars from the pan by lifting the parchment out. Place on a cutting board and cut into 16 squares.
CARAMEL SAUCE
In a small skillet or saucepan, mix all the sauce ingredients and cook over low heat, stirring, until smooth and thickened, about 2 minutes. Drizzle over the top of the bars.