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Recipe: Chocolate Chip, Almond, Pumpkin Seed Cookies

Recipes, DIY
July 12, 2016
Composed by : Bun Bun


If I had no restrictions to title length and zero aesthetics sense, the title of this post would be Chocolate Chips And Honey And Oats And Seeds And Flakes And Whole Grain Healthy Cookies. Hahaha. I love chocolate chip cookies, but they get boring after a while, so I really liked this combination of chocolate chip cookies and an assortment of seeds!

You could prepare portions of cornflakes, almonds, pumpkin seeds or your favorite nuts, or you could simply dunk in a cup of Post Great Grains. Everything is already in there. 😀

I love observing cookies, how each and every cookie looks so unique and imperfectly beautiful.




This makes for a great breakfast or snack as it’s got so much good stuff in there – all those whole grain wheat, rolled oats, almonds, flaxseed, vitamins, etc. Mr Mode loved it and brought some to work. He told me one colleague liked them so much he ‘reserved’ some in his shirt pocket for later. 😆


150g butter, softened

1 egg

150g castor sugar

1 tsp vanilla extract

1 ½ cups self-raising flour

½ tsp baking soda

½ tsp baking powder

½ tsp salt

2 cups Post Great Grains

1 cup semi-sweet chocolate chips


Preheat oven to 175C.

Cream butter and castor sugar in a mixing bowl until light fluffly. I use an electric hand mixer.

Add egg and vanilla extract and beat for 30 seconds.

Sieve self-raising flour, baking powder, baking soda and salt into the same bowl and mix well.

Pour in Post Great Grains and chocolate chips and fold manually with a spatula or spoon.

Place baking sheet on tray and scoop desired size of cookie onto the tray.

Bake at 175C for 15 minutes.


  • You can incorporate chopped white chocolate if you want it sweeter
  • Space cookies apart so that they have space to brown evenly
  • Allow cookies to cool completely before storing in airtight container