Hygge-Friendly Sunflower Choc-Chip Cookies

Rainy day calls for some hygge. And hygge calls for some deliciousness to invite coziness in your life and to relax your nervous system. 

I believe that we don’t need food to make us feel good on the inside, but if you decide to curl up with some good book and a cup of tea, I suggest that instead of reaching for a store-bought cookies, you gently walk to your kitchen, turn the music on, and spend 20 minutes in a creative flow making these beautiful, healthy choc-chip cookies.

These are vegan and vegetarian friendly, refine sugar and grain free. 

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1 cup sunflower seeds
1/2 tsp sea salt
2 tsp cinnamon
1/4 tsp baking powder
1 tbsp carob/cacao powder (optional)
3 tbsp cacao nibs (or 4 squares of super dark chocolate finely chopped - 80% cacao)
2 heaped tbsp coconut oil
3 tbsp maple syrup
1 tbsp maca powder (optional)


Blend sunflower seeds and salt until you get the fine meal. Put it in the mixing bowl with other dry ingredients and give it a good stir. Put coconut oil and maple syrup and make a sticky dough. 

Roll into the balls using a tablespoon as a measure for each ball. 

Cover the baking tray with parchment paper, and press each ball with fingers to flatten. Bake at 170 degrees until golden. 

Take them out of the oven and let them cool to crisp up. 


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Expand your knowledge

What is carob good for?

Carob is coming from the carob tree, belonging to the pea family and is native to the eastern Mediterranean region. It can help alleviate diarrhea, lower high cholesterol, combat obesity, manage blood sugar and provide you with some minerals. Carob is used as a cacao substitute especially for children that find cacao bitter in flavor. 

What is maca good for? 

Maca is suitable both for women and men. It is rich in antioxidants, enhances energy, mood, and memory, improves female sexual health, balances estrogen levels and boosts male fertility. It’s considered adaptogen as it helps the body recover from the stressors like busy life, demanding job or different traumas. 


Lola's Gluten Free Seed Crackers

My friend Lola is a powerful woman, a mother, a wife, a lovely friend and a very mindful and insightful person. I first met her on the tennis court, where I noticed her profound presence, sharp focus, and the kick-ass forehand to be honest :)

She called me the other day to take a stroll in the woods, and what was to be just a walk, turned into a most beautiful, soulful and expanding conversation. 

Every time a meet this woman she (without an intention to do so) teaches me a new life lesson. She is a devoted and experienced meditator, and I hope she’d say yes to be a guest on my blog (and soon to launch YT channel), to teach us all the secret of meditating. 

Knowing about my challenge with the measurements in the recipes (I talked about it on my Instagram the other day), Lola agreed that I could share her A-M-A-Z-I-N-G gluten-free crackers. In Denmark, this recipe is called grovkiks, but instead of the original recipe, you guys are up for some upgraded (and much healthier) version here. 

All my dinner parties cannot go without these crackers! I combine them with different dips like guacamole, hummus (various kinds), baba ganoush, labneh, etc. 

Thank You, Lola! 

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1 dl (100 ml) of sesame seeds
1 dl sunflower seeds
1 dl linseeds
1 dl pumpkin seeds
1 dl millet flakes, or rice flakes or quinoa flakes
1 1/2 dl cornmeal
1 1/2 dl rice flour (preferably wholemeal)
1 1/2 tsp salt
2 dl water
1 dl olive oil
Grated cheese of your choice or sea salt to sprinkle on top (optional)


  • Preheat 150 C fan assisted oven or 170 C conventional oven.
  • Mix all ingredients, except for the cheese/sea salt sprinkles, in a bowl until combined. Adjust the consistency, if required, with more water or seeds/rice flour so that the mixture holds together when you flatten it but not too sticky.
  • Line 2 large or 3 smaller baking trays with baking sheet.
  • Divide the mixture onto the baking trays. Gather it up in the middle of the tray and cover it with another piece of baking sheet.
  • Press with hand and with a rolling pin until the mixture is the thickness of the pumpkin seeds (the thinner, the crunchier!)
  • Sprinkle cheese or sea salts on top. Precut the crackers with a knife before putting into oven, or just leave it as is and break it into smaller pieces by hand after for a more rustic effect.
  • Bake until the crackers are crunchy it will take about 40 minutes. If in doubt, leave it in there for a bit longer.
  • Out of the oven and enjoy!
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You can use whatever seeds you want, I put in Chia seeds as well, but you will just need to adjust the consistency with more water so that it holds together when you flatten it. 

Experiment and enjoy!

Love You,