Super Seed Cookies

I have been struggling to find a grain free cookie that I can send to school for ages. I have few great grain free choc chip cookie recipes but they are made with almond meal or almond butter so are home only treats. I have found a few recipes using seeds but they have either been very complicated or used arrowroot or tapioca flour which I try to avoid since I did GAPS to help with my gut health. Coconut flour cookies are ok but the texture is not always great and I already bake with so much coconut flour that I wanted something different but still something packed with goodness.

So, these super seed cookies were born!

The mixture of seeds in these cookies provide a good mix of healthy fats, protein and a variety of vitamins and minerals including zinc and magnesium which are important minerals for your mood. Best of all, these are loved by my kids and hubby! These cookies (like all of my recipes) are not very sweet so adjust the sweetener to suit your tastes.

Ingredients:

1 cup pepitas

1 cup sunflower seeds

1/4 cup golden flaxseeds

1/2 cup shredded coconut

1 egg

1/2 cup melted coconut oil

1/4 cup raw honey / rice malt syrup (whatever your personal preference and health needs are)

1/3 cup dried currents (preservative free)

1 teaspoon vanilla powder (or vanilla bean paste)

1 teaspoon cinnamon

good pinch or 2 of salt

sprinkle of nutmeg

Method:

In a food processor/thermomix/high speed blender mix all of the dry ingredients except the currents so that it resembles a nut meal.

Place this mixture into a mixing bowl, add in the wet ingredients and mix until combined well.

Stir in the currents.

Give the mixture a little taste and adjust the sweetener, salt or spices to your liking.

Line 2 baking trays and spoon tablespoon sized dollops onto the tray flattening them with your hand a bit. (These won’t spread when baking)

Bake at 180°C for 15 to 18 mins or until golden brown but not burnt.

Allow to cool on the baking tray for a few minutes before transferring to a cooling rack.

Optional:

When cool, drizzle with melted dark chocolate or a thin ganache. I used 60 ml coconut water heated in a saucepan to almost simmering. Remove from heat and stir in 100 grams of good quality 70% or 85% dark chocolate.

 

When completely cool store in an airtight container in the pantry for several days.

I have put these in lunchboxes in the fridge overnight and the kids are still happy with them.

Feel free to get creative with different seeds, dried fruits or maybe choc chips and don’t forget to let me know how they work out and post a pic on instagram @thenourishedpsychologist or on my Facebook page!

I appreciate you sharing my recipes but please do not copy and paste the whole recipe. I would prefer you to paste a link back to this page please.

 

 

 

 

 

20 thoughts on “Super Seed Cookies”

  1. I made these and while they were super yum, they turned out a bit green, perhaps I needed to cook them a little longer?

      • Hmm dunno? I will definitely be trying them again anyway! I didn’t have golden flaxseeds to I just used plain ol’ flaxseeds?

    • What are you wanting to thicken?
      I am not sure that there is anything I make that needs thickening other than the custard recipe on here which I rarely make anymore as I prefer the mousse or panna cotta.

  2. Hi, halfway through making these, when you say process to a nutmeal, should I do it as fine as I can get it or should I leave it in kinda crumbly bits? Or does it not matter! Excited to try these, have to duck out for RMS though!

    • It doesn’t matter! I don’t do mine super fine.
      Raw honey will work perfectly if you don’t have RMS unless you need fructose free.

  3. Made these a few weeks back. Am about to make another batch. Might try cooking them in a sandwich tin and marking them into ‘muesli bars’. I’ll let you know how they turn out. So yummy!

    • Hi Kylie,
      You should be able to sign up on the side of the blog posts or at the bottom of the home page.
      Let me know if you can’t do it and I can add you.
      Cheers,
      Monique

  4. These are so delicious – my whole family loves them. Thank you for sharing your recipe.

  5. do you think a flax or chia egg would bind these sufficiently? Ever tried an egg replacement?

  6. About the green color, when baking with sunflower seeds (especially sunbutter) baked goods sometimes come out green. No harm done though!

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