Finally, the perfect healthy cookie texture has been achieved. Crispy, not cakey, and beautifully holding their form, behold: the tiny seed cookie, the perfect accompaniment to a hot cup of tea or coffee.
Not too sweet and small enough to have a few (and full of simple and nutrient rich ingredients that make 3 or 4 an acceptable side to breakfast).
Makes about 16 tablespoon sized cookies
Bake at 350 degrees Fahrenheit for about 15 minutes until golden and crackling slightly on top
½ cup oat flour
¼ cup almond meal
½ cup rolled oats
¼ tsp baking powder
¼ tsp baking soda
¼ tsp sea salt
1 tbs flaxseed meal mixed with 2 tbs water, allowed to sit and set into a gel for about 3 minutes
¼ cup maple syrup
2 tbs coconut oil, melted
2 tbs coconut butter, softened (substitute with your favorite nut butter if needed)
¼ cup sesame seeds
¼ cup pumpkin seeds
¼ cup sunflower seeds
¼ cup raisins
1/ Measure and place oat floar, almond meal, rolled oats, baking powder, baking soda, and salt into a mixing bowl.
2/ This batter is not finicky, so simply dump wet ingredients (flax “egg”, maple syrup, coconut oil, and coconut butter (or nut butter) on top of the dry ingredients and mix until well incorporated.
3/ Stir in all the seeds and raisins or add in ingredients of your choice. Scoop and roll dough into 1″ balls and place on greased or parchment lined cookie sheet. Bake at 350 degrees F for about 15 minutes. Store in an airtight glass container to best retain texture. I also froze half of the batch immediately upon cooling and they maintained their texture perfectly!