A Hearty Cookie

These cookies are definitely hearty, and packed with lots of good for you ingredients. There is no added sugar, and the fats come from nuts and seeds.  The exception is if you decide to add the “most important  ingredient.”  These cookies are so good for you that you can even have them for breakfast. They are easy to make and everyone I have made them for have loved them. I hope you enjoy them as much as I do!

DRY INGREDIENTS

1 cup gluten-free rolled oats, blended into oat flour
1/2 cup almond meal or almond flour
1/2 cup gluten-free rolled oats
2 tablespoons sunflower seeds
2 tablespoons pumpkin seeds
3 tablespoons sesame seeds
2 tablespoons chia seeds
1/2 tsp fine grain sea salt
1/2 tsp baking powder
1/2 tsp baking soda
1/3 cup of flax

WET INGREDIENTS

1/4 cup “drippy” raw almond butter (or other all-natural nut butter)*
1/4 – 1/3 cup pure maple syrup (I used 1/3 cup in the first batch I made and 1/4 cup in the second batch. I liked it both ways and will stick with just 1/4 cup.)
1 tsp vanilla
about 1/2 cup of water to achieve the right thick cookie texture in  the batter. The batter should be VERY thick and hard to mix by hand, but it shouldn’t be “dry.”
MOST IMPORTANT INGREDIENT
1/3 cup mini dark chocolate chips

Directions:

Preheat oven to 350F and line a baking sheet with silicone baking sheet.

Grind the cup of oats into flour.

Very coarsely grind the pumpkin seeds and sunflower seeds.

In a large mixing bowl, mix together all of the dry ingredients.

Add the wet ingredients all at once EXCEPT the water. Add small amounts of water at a time (maybe a tablespoon or two)

Add the “most important ingredient” (you could add dried blueberries–if you’re using dried blueberries, add a little cinnamon to the dry ingredients in step two (I’d use a teaspoon or two–this is my next experiment).

Portion small balls of dough (just smaller than golf balls) onto the baking sheet, and pat them down.

Bake cookies for 10-15 minutes.