Ingredients:
- 1 cup sunflower seeds (shelled)
- 1 cup pumpkin seeds (not shelled)
- 1 cup shredded unsweetened coconut
- ½ cup mixed nuts (any variety, NO peanuts)
- 2 egg whites
- 2 tbls coconut oil
- ½ cup coconut milk (canned, unsweetened)
- ½ cup dried cranberries
Preheat oven to 350. Pulse seeds, nuts & coconut in food processor until it’s almost flour but a little more coarse. In a large mixing bowl, combine your wet and dry ingredients. The mixture will be thick so using a spatula to fold all the ingredients together works best. Now it’s time to form your cookies. Place spoonfuls of dough on a parchment lined cookie sheet. If your mixture is too warm it will not hold it’s form, you can chill the mixture for 15 mins in the freezer. Do not worry about the cookie closeness on the baking sheet, they will not rise or spread. Bake 8-14 minutes until golden. If you’re creative in the kitchen, feel free to substitute and embellish this recipe with your favorite nuts, seeds and dried fruit. Next time around, I want to use hazelnuts, almonds & chopped dried apricot. Yummy!
{ 1 comment… read it below or add one }
Tiffany made these and brought them to the office.
Needless to say I was stuffing my cheeks between patients all day
Dave
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