Feeling those luteal phase blues? Before you rush to the store for a quick fix, why not whip up these delightful hormone-friendly Sunflower Seed Cookies? Made with better-for-you ingredients than supermarket cookies and rich in vitamin E, zinc, and magnesium, these cookies are a powerhouse of nutrients designed to support balanced cycles, ease PMS symptoms, and conquer those cravings. 

First things first, let's talk about what makes these cookies so special. They are:

UPF (Ultra Processed Food) Free: Say goodbye to processed junk and hello to wholesome ingredients that your body will love.

High in Fibre: Good for your hormones and your gut! These cookies are loaded with fibre to keep things running smoothly.

Source of Healthy Fats: Healthy fats are essential for hormone production and skin health. With ingredients like tahini and sunflower seeds, these cookies have got you covered.

Low in Refined Sugar: We're all about keeping things sweet without relying on refined sugar. Depending on your chocolate choice, these cookies can be low or even free of refined sugar.

The Science Behind Seed Cycling: It's a simple yet effective way to support your menstrual cycle and hormone balance. By consuming specific seeds during different phases of your cycle, you can help regulate your hormones and ease PMS symptoms. During the luteal phase, which comes right before your period, we focus on sunflower seeds and sesame seeds, precisely what this recipe is all about. 

Ingredients:

Serves: 8 cookies 

Preparation time: 25-30 minutes

• 120g sunflower seeds
• 3 heaped tbsp white tahini
• 8 softened medjool dates (soaked in hot water for 10 minutes)
• 1 tsp baking powder
• 1/4 tsp salt
• 1 large organic egg
• 1 tsp vanilla extract
• 2 tbsp white sesame seeds
• 80g organic dark chocolate

Method:

1. Blend sunflower seeds before adding in the tahini, softened dates, baking powder, salt, egg, and vanilla extract. Blend again to form your cookie mixture.
2. Line a baking tray with baking paper and roll your mixture into balls. Using your finger, gently press each ball down to flatten into a cookie shape.
3. Place your tray in a preheated oven (170 fan assist) for 11-13 minutes, until the top of the cookie is golden. Leave them to cool and prepare your chocolate.
4. Melt 80g dark chocolate and dunk your cooled cookies in the melted chocolate and use the remaining chocolate to drizzle over the top before finishing with some sesame seeds.
5. Place in the fridge until chocolate is set and then transfer to an airtight container where they can be kept fresh for 5 days.

Enjoy!