Instructions

• In a medium bowl, whisk together the dry ingredients: the all-purpose flour, whole wheat flour, oats, baking powder, baking soda, and salt.
• In a large bowl, use an electric mixer to beat the brown sugar and room-temperature butter until smooth and combined.
• Add the honey, vanilla extract, the large egg, and the large egg white to the sugar-butter mixture and beat until incorporated.
• Add the dry ingredients to the wet ingredients and mix just until combined. Stir in the chocolate-covered sunflower seeds.
• Cover the bowl with plastic wrap and refrigerate the dough for at least 2 hours and up to 8 hours.
• When ready to bake, preheat the oven to 350°F. Line baking sheets with parchment paper or silicone baking mats.
• Use a spoon to portion the chilled dough and roll each portion into a ball. If desired, gently dunk or press the tops of the dough balls into additional chocolate-covered sunflower seeds. Place the dough balls on the prepared baking sheets, leaving room for the cookies to spread.
• Bake for about 10 minutes, or until the edges are set and the centers are no longer wet or glossy.
• Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes, then transfer them to a wire rack to cool completely.