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Chocolate Lace Cookies With Sunflower Seeds and Oats

Chocolate Lace Cookies With Sunflower Seeds and Oats


  • 4 tablespoons unsalted butter
  • 1/4 cup old-fashioned rolled oats
  • 1/4 cup raw sunflower seeds
  • 1/3 cup sugar
  • 1/4 teaspoon salt
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
  • 2 ounces white chocolate, melted
  • 2 ounces bittersweet chocolate, melted


  1. Position a rack in the center of the oven and preheat to 350 degrees . Line a half-sheet pan with a nonstick baking mat or parchment. (If you have more pans and mats, prepare them too.)
  2. In a large saucepan over medium heat, melt butter. Add oats and seeds and cook, stirring, until they are a shade darker, 1 to 2 minutes. Add sugar and salt, stirring until sugar has almost dissolved. Remove from heat and stir to cool slightly, 5 to 6 minutes. Add egg to the pan while stirring vigorously. Then stir in vanilla.
  3. Using a 1/2-teaspoon measure, scoop batter onto prepared pan, spacing scoops 2 inches apart. As it bakes, the batter will spread into flat, lacy 2- to 3-inch disks; bake until golden brown, 7 to 9 minutes. As each batch comes out of the oven, carefully slide the mat or parchment with the cookies onto a wire rack, run pan under cold water to cool it quickly, and wipe it dry. Transfer cookies from the mat to the wire rack with a thin spatula and let cool completely. Place mat back onto pan and repeat with the remaining batter.
  4. Drizzle cooled cookies with melted white and bittersweet chocolate and let stand until set.


  • Adapted with permission from Better Baking by Genevieve Ko (Houghton Mifflin Harcourt/Rux Martin Books, © 2016)

Nutrition Information

Per serving: 27 kcal cal., 2 g fat (0.9 g sat. fat), 12 mg sodium, 0 g fiber, 0 g pro.. Percent Daily Values are based on a 2,000 calorie diet


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