Fudgy Mustard & Sunflower Cookies

February 25, 2020

Fudgy Mustard & Sunflower Cookies

Author: Wally Graeber (Hamama Team Happiness Member)

Prep: 10 minutes
Bake: 12 minutes
Cool: 10 minutes
16 cookies (Scaleable on Cafe Delights)


Time to go outside of your sweet tooth comfort zone and add your veggies into your new favorite cookie. 

Fudgy Mustard & Sunflower Cookies


- 1/2 cup unsweetened cocoa powder
- 1 cup white granulated sugar
- 1/2 cup melted butter (or sunflower oil)
- 2 tablespoons vegetable oil
- 1 egg
- 2 teaspoons pure vanilla extract (or maple syrup)
- 1 1/3 cups all-purpose flour (or plain flour)
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/3 cup sunflower seeds or semi-sweet chocolate chips, (add more if desired)




  1. Preheat oven to 350°F (175°C). Line 2 cookie sheets or baking trays with parchment paper (baking paper).
  2. In a medium-sized bowl, mix together the cocoa powder, white sugar, butter, and vegetable oil. Beat in egg and vanilla until fully incorporated.
  3. Add the flour, baking powder, and salt; stir the dry ingredients first before mixing them through the wet ingredients until a dough forms (do not overbeat). Fold in the chocolate chips.
  4. Scoop out 1-2 tablespoonful of dough with a cookie scoop (or small ice cream scoop), and place onto prepared baking sheets. Press them down as thick or thin as you want your cookies to come out.
  5. Bake in hot preheated oven for 12 minutes. The cookies will come out soft from the oven but will harden up as they cool.
  6. Allow the cookies to cool on the cookie sheet for 10 minutes before transferring to wire racks to cool.


    [Recipe inspiration from Cafe Delights! ]

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