Ingredients:
| 1 cup | Gay Lea unsalted butter, softened | 250mL |
| 1 cup | icing sugar | 250mL |
| 1 cup | milk chocolate chips | 250mL |
| 1 cup | semi sweet chocolate chips | 250mL |
| ½ cup | sunflower seeds, salted | 125mL |
| ½ cup | pumpkin seeds, salted | 125mL |
| ¼ cup | flax seeds | 60mL |
| 1 ¾ cup | all purpose flour | 425mL |
Instructions:
Pre-heat oven to 300ºF (150ºc)
Using an electronic mixer beat butter and icing sugar until light and fluffy. Beat butter and icing sugar until fluffy. In a large bowl, combine, chocolate chips, sunflower seeds, pumpkin seeds and flax seeds. Mix. Add flour to remaining mixture and combine well. Using a wooden spoon, gradually stir flour/seeds to the butter mixture until mixture Add flour/seed is just combined into soft dough, do not over mix.
Roll dough into 2" (5cm) balls and place on parchment paper-lined cookie sheet. Bake cookies in the middle of the oven for 20 minutes or until just gold in color.
Let cool and serve. Cookies freeze well.
Makes 24 cookies.
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