Cookstr.com

Seed Jumble Cookies

Updated February 23, 2016

Cookbook

Sweet Freedom

Published by Ricki Heller

This image courtesy of Ricki Heller

Reminiscent of a granola bar, these cookies are chock-full of seeds and flavor. And they’re incredibly easy to make!

Corn free

Soy free or soy free option

Cooking Methodbaking

CostModerate

Easy

Total Timeunder 1 hour

Make Ahead RecipeYes

Kid FriendlyYes

Recipe Coursedessert, snack

Dietary Considerationegg-free, gluten-free, halal, kosher, lactose-free, peanut free, soy free, tree nut free, vegan, vegetarian

Mealsnack

Taste and Texturecrunchy, nutty, sweet

Type of Dishcookie, dessert

Ingredients

  • 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

Instructions

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.

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