STOP! These cookies are yummy, I promise!
The great thing about seeds is they’re affordable (look in the bulk bins at your local health food store, or find them at a farmer’s market), packed with protein and nutritious oils, and less likely to cause allergic reactions than nuts.
These cookies are PACKED with delicious seeds.
- 1/2 cup coconut oil (or vegetable shortening)
- 1/3 cup brown sugar (I use organic evaporated cane juice)
- 1/3 cup coconut nectar (a new find of mine! It’s low-glycemic and not highly processed like agave is. I’m sure brown rice syrup would work here, too)
- 2 tablespoons chia seeds
- 1 tablespoon milk of your choice or water
- 1 teaspoon vanilla
- 1 cup whole wheat flour
- 1 cup oats
- 1/4 cup pumpkin seeds
- 1/4 cup sunflower seeds
- 2 tablespoons sesame seeds
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup raisins (or chocolate chips, or chopped dried fruit of your choice)
What to do:
- Beat the coconut oil, sugar, syrup/nectar, milk, vanilla, and chia seeds until creamy. It’s really important to have the chia seeds in there so they’ll hydrate and stick things together like an egg would.
- Mix the flour, oats, seeds, baking powder, baking soda, cinnamon, and salt in a separate bowl. Add it slowly to the wet mixture.
- Stir in raisins/fruit/chocolate chips.
- Lightly grease a cookie sheet and roll about 2 tablespoons of dough into a sphere, then flatten lightly. These cookies won’t spread much! Bake 12 at a time at 350F for about 12 minutes. Allow to cool at least 5 minutes before taking them off the cookie sheet.