Sunflower Seed and Blueberry Thumbprint Cookies

Food Medicine

by Maize Hellegers

Hi, my name is Maizie, a passionate young Mohawk woman currently living on my family’s farm in California. Growing up in the gardens or in the farm kitchen, I’ve always had an obsession with food, whether it was eating, cooking or planting. Food has been a big part of my life! Follow me on a journey of food, culture and tradition. Welcome to this Food is Medicine page , where I want to share fresh inspiration to the modern food community to bring more awareness to indigenous food culture through the eyes of a young native woman. I want to inspire young people of all cultures about the diverse food and stories behind native culinary traditions. Join me as I travel to food conferences, cook in my kitchen, eat at restaurants, go to farmers markets, tell stories, read cookbooks, cook with chefs, talk with elders, travel and most of all have fun!

Sunflower Seed and Blueberry Thumbprint Cookies

1 cup sunflower seeds, plus more for topping

1 cup corn meal

1 cup gluten free all-purpose flour

1 1/2 tsp baking powder

1 tsp baking soda

1/4 tsp salt

5 Tbsp granulated maple sugar, plus more for topping

2/3 cup maple syrup

3 Tbsp coconut oil

1/2 cup sweet potatoes, cooked, peeled and pureed

About 30 (or more as needed) blueberries fresh or frozen

In a food processor blend together the corn meal, sunflower seeds, salt, baking powder, baking soda and granulated maple sugar until it is the texture of sand (about 5-7 mins) then add the gluten free all-purpose flour, sweet potato, coconut oil and maple syrup and pulse until smooth. Refrigerate for about 25 min, Preheat your oven to 375 degrees Fahrenheit. Line a baking sheet parchment paper and grease your hand with oil, after the dough has set, roll out tablespoon sized balls and place on the lined baking sheet about 1 1/2 inches apart. Flatten the balls with your fingers our the greased back of a spoon and sprinkle with a little bit of maple sugar and sunflower seeds, take one blueberry and press it into the center of the cookie. Bake for 12-15 mins or until golden brown, remove from the oven and let cool on the sheet for 15 mins before removing. Enjoy!!

Cooks Notes

These cookies are gluten free, vegan and refined sugar free!

If you want you can substitute the gluten free all-purpose flour for just more corn meal; but the cookies will be more dense.

I used blueberries but feel free to change it up and use other berries and fruits, like raspberries, apples, cherries, or even a fruit jam or fruit preserve!

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