Super seed cookie recipe - Retreat Approved!

These cookies are gluten free, nut-free, low in sugar, but  most of all, totally delicious!

They are quick to make and are the perfect mid-hike snack, or the perfect thing to satisfy your mid-day sweet tooth. 

You can modify the recipe for what you have in your pantry, add nuts if like, leave out the chocolate chips if you want it less sweet.

These cookies have a been a hit at my last couple Health Retreats!

Ingredients

1 1/4 cup gluten-free rolled oats

1/4 cup almond flour (or can sub any type of flour)

1/2 cup raw sunflower seeds

1/4 cup pumpkin seeds

1/4 cup sliced almonds

1/4 cup sesame seeds

3 Tbsp chia seeds

1/4 cup dried cranberries

1/4 cup dark chocolate chips

1 tsp cinnamon

1/4 tsp salt

1/2 cup maple syrup

1/3 cup tahini or almond butter (or can do a mixture of other)

1/2 tsp vanilla extract

1 egg (or flax egg if you prefer to keep recipe vegan)

**Combine one tablespoon of flaxseed meal and three tablespoons of water and allow to sit for about 5 minutes. Add this ingredient to your recipe as you would an egg

Directions

Preheat oven to 350'F. Line a baking pan with parchment paper. 

Mix all the dry ingredients together in a bowl. Mix all the wet ingredients together in a separate bowl. 

Pour the dry ingredients into the wet and mix together until well combined. Use a cookie scoop to scoop evenly sized cookies onto the baking sheet. Press down with your hands (these cookies won't spread). I find the cookie batter is a bit more wet and not as combined as I think it should be. I sort of shape them into cookie mounds using a spoon and as they cook (and cool) they definitely hold their shape.

Bake for 12-14 minutes. 

The recipe is taken from this site https://choosingchia.com/the-healthiest-breakfast-cookies/