Crispy cookies with seeds, oat flakes and chocolate chips

Ingredients

• 115 g Unsalted butter (Soft, cut into small dice, at room temperature)
• 100 g White sugar
• 100 g Brown sugar
• 1 gousse Vanilla bean (Scraped)
• 1 unité Egg (At room temperature)
• ½ tsp Salt
• 200 g All-purpose flour
• 1 tsp Baking powder
• ½ tsp Baking soda
• 100 g Oat flakes (Preferably large flakes)
• 50 g Sunflower seeds
• 50 g Pumpkin seeds
• 30 g Flax seeds (Whole or ground)
• 100 g Milk chocolate chips

Instructions

1. Cream the butter and sugars

   In the mixer bowl, add the softened butter dice, white sugar, brown sugar and the seeds from the vanilla bean. Mix on medium speed until a creamy and slightly foamy texture that lightens appears.

   Time: PT5M

2. Incorporate the egg and salt

   Add the room‑temperature egg and the salt. Mix on a slightly higher speed for one minute until the mixture is homogeneous and smooth.

   Time: PT1M

3. Add the dry ingredients

   Fold in the flour, baking powder and baking soda. Mix on low speed until a homogeneous dough forms without over‑working.

   Time: PT2M

4. Integrate the flakes and seeds

   Add the oat flakes, sunflower seeds, pumpkin seeds and flax seeds. Mix gently to distribute them evenly in the dough.

   Time: PT2M

5. Incorporate the chocolate chips

   Add the milk chocolate chips and mix one last time on very low speed to prevent them from melting.

   Time: PT1M

6. Form the dough log

   Place the dough on a sheet of cling film, spread it slightly, then shape a log about 19 cm long and 5.5 cm in diameter. Seal the ends of the film and roll the log on the work surface to obtain a regular shape.

   Time: PT5M

7. First chill

   Wrap the log in the film and place in the refrigerator for 3 hours to firm up the dough.

   Time: PT3H

8. Slice and shape the cookies

   Remove the film, cut the log into slices about 1 cm thick with a sharp knife. Arrange the rounds on a baking sheet, spaced apart, then flatten slightly with the palm of your hand.

   Time: PT30M

9. Second chill (before baking)

   Place the sheet with the cookies in the refrigerator for another 30 minutes so the shapes hold during baking.

   Time: PT30M

10. Preheat the oven

    Preheat the oven to 180 °C on convection mode.

    Time: PT10M

    Temperature: 180°C

11. Bake

    Bake the cookies for 15 to 17 minutes, until the edges are golden but the centre remains slightly soft.

    Time: PT16M

    Temperature: 180°C

12. Complete cooling

    Remove the cookies from the oven and let them cool completely on the sheet or on a rack before handling.

    Time: PT20M

Nutrition Facts

Calories

150

Protein

2 g

Carbohydrates

20 g

Fat

7 g

Fiber

2 g

Ingredient Substitutions

• Instead of Unsalted butter: Vegetable margarine, Almond butter
• Instead of White sugar: Cane sugar, Reduced coconut sugar
• Instead of Brown sugar: Whole cane sugar, Molasses + white sugar
• Instead of Vanilla bean: Vanilla extract (1 tsp), Vanilla sugar
• Instead of Egg: Applesauce (¼ cup), Mashed banana (¼ cup)
• Instead of Salt: Sea salt, Himalayan pink salt
• Instead of All-purpose flour: Whole wheat flour (200 g), Gluten‑free flour (200 g)
• Instead of Baking powder: Baking soda + cream of tartar
• Instead of Baking soda: Sodium‑free baking soda
• Instead of Oat flakes: Instant oatmeal, Puffed quinoa
• Instead of Sunflower seeds: Pumpkin seeds, Sesame seeds
• Instead of Pumpkin seeds: Sunflower seeds, Hemp seeds
• Instead of Flax seeds: Chia seeds, Sesame seeds
• Instead of Milk chocolate chips: Dark chocolate chips, Chopped chocolate

Equipment Needed

• Mixer bowl
• Stand mixer (or electric hand mixer)
• Silicone spatula
• Cling film
• Sharp knife
• Cutting board
• Baking sheet
• Parchment paper (optional)
• Oven
• Cooling rack (optional)
• Kitchen gloves

Critical Steps — Do Not Skip

• Cream the butter with the sugars until a foamy texture is achieved.
• 3‑hour chill in the refrigerator to firm the dough.
• Form a regular log and wrap well in cling film.
• Precise baking at 180 °C for 15‑17 minutes.

Chef Tips from the Video

• Use high‑quality butter for a richer flavor.
• Lightly toast the sunflower and pumpkin seeds before adding them to enhance their flavor.
• Sprinkle a few extra chocolate chips on top before baking for a gourmand finish.

Troubleshooting

Storage

Refrigerator: Store in an airtight container 5 to 7 days.

Freezer: Wrap cookies individually then place in a freezer bag, up to 3 months.

Room temperature: At room temperature, they stay crisp for up to 2 days.

Make-Ahead Tips

• Prepare the dough and keep it refrigerated up to 24 hours before baking.
• Bake the cookies, let them cool, then freeze for long‑term storage.