These crispy cookies are thin, crispy and a little chewy. The cookies need just 2 ingredients and don’t require any flour, eggs, refined sugar, dairy, butter or oil. The cookies are easy to prepare and store well.

These healthier crispy cookies are crispy and chewy. I also like that they are grain-free, nut-free, egg-free, and dairy-free.

Ingredients

  • Sunflower seeds
  • Maple syrup

Sunflower kernels: This recipe uses unsalted roasted sunflower kernels. Kernels are the edible part of the sunflower seeds. The sunflower kernels are pulsed in a food processor until they become small crumbs.

Maple syrup: Maple syrup acts as a binding agent and a sweetener. I recommend using maple syrup and not honey because honey prevents the cookies from crisping up as much.

How to Make Crispy Cookies

  • Add the sunflower kernels to a food processor and pulse until they become small crumbs.
  • Add the sunflower crumbs to a bowl and drizzle syrup on top. Mix until the crumbs are evenly coated in syrup.
  • Use a 1.5 tbsp cookie scoop to scoop the dough and release it onto your prepared baking sheet.
  • Flatten each dough into a thin, round disk about 1/4 inch thick.
  • Bake the cookies for about 12-14 minutes or until lightly browned around the edges and surface.
  • Allow the cookies to fully cool and set before removing the cookies from the baking pan.

Expert Tips

  • I recommend using a food processor and not a blender.  A blender will blend the sunflower seeds into a much finer consistency which will change the texture of the cookies. It can also cause too much oil to release from the sunflower seeds, which can cause the cookies to be oily.
  • You can double the recipe to make more cookies.

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2 Ingredient Crispy Cookies

These crispy and chewy cookies need just 2 ingredients and are easy to make. They don't require any flour, nuts, eggs, refined sugar, dairy, butter or oil.
Servings: 8 cookies
Prep Time: 10 minutes
Cook Time: 13 minutes
Total Time: 13 minutes
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Ingredients

  • 1 cup (125g) unsalted roasted sunflower seed kernels, see note
  • 3-4 tbsp (44-59ml) maple syrup

Instructions
 

  • Preheat the oven to 350°F (177°C). Line a large baking sheet with parchment paper.
  • Add sunflower kernels to a food processor and pulse until they become the consistency of small crumbs. See photo in post for reference. I recommend using a food processor and not a blender because a blender will turn the kernels into a finer, flour consistency which changes the texture of the cookies. Be careful not to pulse too long or the sunflower kernels will start to release their oils and will make the cookie dough oily.
  • Transfer the sunflower crumbs to a large mixing bowl. Drizzle maple syrup over the sunflower kernel crumbs. Stir with a spatula until the crumbs are evenly coated in the syrup. When you pinch some of the mixture together, it should mostly stick. If the mixture is too dry, you can add a little more syrup. You can also add more syrup if you feel like the mixture isn't sweet enough.
  • Use a 1.5 tbsp cookie scoop to scoop the dough and release it onto your prepared baking sheet, spacing the dough about 2 inches apart. Lightly wet your hands and press down on each dough ball with the palm of your hand so that it forms a thick round disk (between 1/4 inch- 1/2 inch thick). The thinner the cookies are, the crispier they will be. If they are thicker, they will be more chewy. Lightly wet the back of a metal spoon and use it to smooth and round the edges as needed to form perfectly round disks. The cookies do not change shape when they bake, so shape them how you want the final outcome to be.
  • Bake for about 12-16 minutes, or until the cookies are lightly browned around the edges and on top. Let the cookies cool and set completely on the baking sheet before removing. If you try to move them before they are cooled and set, they will break apart.
  • Cookies can be enjoyed right after they are cooled and set. If not eating right away, make sure to store cookies in an airtight container. Store any uneaten cookies in an airtight container for 1-2 days at room temperature, around 3-4 days in the fridge or about 1-2 weeks in the freezer.

Notes

  • If the sunflower seed kernels are pulsed more into a finer flour consistency, the cookies will be more chewy and not crispy. 
  • Sunflower kernels note: I have only tested this recipe with roasted sunflower kernels. Make sure to use unsalted or the cookies may be too salty. I have not tested the recipe with raw or sprouted sunflower kernels. I used Whole Foods Roasted and Unsalted Sunflower Kernels.*
  • *These product links are affiliate links. This means I earn a commission from qualifying purchases.
Serving: 1cookie, Calories: 114kcal, Carbohydrates: 9g, Protein: 3g, Fat: 8g, Saturated Fat: 1g, Fiber: 1g, Sugar: 6g, NET CARBS: 8
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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