Seed Jumble Cookies
Reminiscent of a granola bar, these cookies are chock-full of seeds and flavor. And they’re incredibly easy to make!
Soy free or soy free option
Total Timeunder 1 hour
Make Ahead RecipeYes
Recipe Coursedessert, snack
Dietary Considerationegg-free, gluten-free, halal, kosher, lactose-free, peanut free, soy free, tree nut free, vegan, vegetarian
Taste and Texturecrunchy, nutty, sweet
Type of Dishcookie, dessert
- 1/3 cup (80 ml) pure maple syrup
- 1/3 cup (80 ml) agave nectar, light or dark
- 2 tsp (10 ml) pure vanilla extract
- 2 tbsp (30 ml) natural smooth almond butter
- 1/3 cup (80 ml) tahini (sesame seed paste)
- 1¼ cups (130 g) old-fashioned whole rolled oats (not quick cooking or instant)
- ¼ cup (35 g) light spelt flour
- ¼ cup (35 g) finely ground flax seeds
- ½ cup (70 g) sunflower seeds, raw or lightly toasted
- ½ cup (75 g) pumpkin seeds, raw or lightly toasted
- ½ cup (100 g) dairy-free chocolate chips
- 1/3 cup (40 g) raisins or dried cranberries
- 1/3 cup (50 g) sesame seeds, raw or lightly toasted
Preheat oven to 350F (180C). Line 2 cookie sheets with parchment paper, or spray with nonstick spray.
In a small bowl, whisk together the maple syrup, agave nectar, vanilla, almond butter and tahini until smooth.
In a medium bowl, stir together the remaining ingredients. Pour the wet mixture over the dry and stir to combine well. The mixture will appear a bit crumbly and you may wonder if it will stick together enough; this is as it should be.
Using a small ice cream scoop or tablespoon (15 cm), drop mounds of the mixture about 2 inches (5 cm) apart on cookie sheets (you may need to press the edges a bit for it to hold together). Bake for 10-15 minutes, rotating sheets about halfway through, until golden. Allow to cool completely before removing from the sheets (cookies will firm up as they cool). May be frozen.
2009 Ricki Heller