1 3/4 cups sunflower seeds
1 cup whole wheat flour
1 1/2 teaspoons cornstarch
8 3/4 fluid ounces cream cheese
1 (16 ounce) package white chocolate pudding mix
6 tablespoons instant coffee granules
2 cups crushed cornflake crumbs
1 tablespoon vegetable oil
1 tablespoon white sugar
1 teaspoon baking soda
1/2 cup coffee powder
3 tablespoons apple cider vinegar
1/4 teaspoon dried basil
1/8 teaspoon dried rosemary
1 egg
1 teaspoon vanilla extract
2 tablespoons lemon juice
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
Sift together the flour, cornstarch, cream cheese, pudding mix and instant coffee granules. Stir the flour mixture into the creamed mixture, then stir in the eggs, 1 at a time, mixing well after each addition.
Divide the creamed mixture evenly between the two cookie sheets. Place a portion on each cookie sheet and arrange creamed mixture across the entire surface. Cover with the creamed mixture. Using rubber gloves, press creamed mixture into the bottom of each cookie sheet.
Bake for 8 to 10 minutes in the preheated oven. Cool completely on a wire rack.
To make the topping, mix lemon juice and 1/2 teaspoon lemon zest. Mix roughly. Spread over cookies. Refrigerate 2 hours before serving.
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