Super Seed Cookies
These gluten-free Super Seed Cookies are made with just 8 ingredients and prepared in 30 minutes. They’re a healthy cookie recipe that’s the perfect snack or fuel on the go. Use your favorite nuts and seeds in these clusters and sweeten them naturally with maple syrup.
Prep Time 15 minutes mins
Cook Time 14 minutes mins
Total Time 30 minutes mins
- 1 cup unsweetened coconut chips
- 1 cup sliced almonds
- 1 cup pumpkin seeds
- 1 /2 cup sesame seeds
- 1 large egg
- 1/2 cup maple syrup
- 1/4 cup tahini well-stirred
- 3/4 cup dark chocolate chips melted
Preheat the oven to 350ºF. Line a baking sheet with parchment paper and grease with nonstick cooking spray.
In a large mixing bowl, combine the coconut chips, pumpkin seeds, almonds and sesame seeds. Set aside.
In a small bowl, whisk together 1 large egg, maple syrup, and tahini until smooth and combined.
Pour the egg mixture over the coconut chip mixture and fold to evenly combine all of the ingredients- the mixture will be fairly wet.
Scoop into 20 cookies on the prepared baking sheet. Press down lightly with your fingers.
Bake for 12 to 14 minutes until golden brown and set. Remove from the oven and allow to cool completely on the tray.
Drizzle over the melted chocolate and sprinkle with flaky sea salt. Allow the chocolate to set (this may need to be in the fridge). Serve.
Notes:
- Feel free to swap any of the seeds and nuts out for your favorite kinds.
- You can add a dash of ground cinnamon or ginger as well if desired.
Storage:
- Store these cookies in an airtight container at room temperature for up to 5 days or freezer for 3-4 months. Best kept frozen.