The seediest Cookies

I’ve made these cookies more than any other cookie recipe over the course of all the days stuck indoors. With several adaptions and tweaks throughout each bake, I think I’m happy to say I have my current favorite snack cookie. If you know me, it may be a surprise to know that these cookies aren’t made with any peanut butter—my usual essential ingredient in most of my cookie recipes. Although I’ve made this recipe several times with peanut butter, I’ve become a huge can of this recipe with the use of seed butter instead! I used Beyond The Equator’s 5 Seed Butter (made up of chia, flax, pumpkin, sunflower, and hemp seeds).

I’m in love with this nut-free seed butter and think it gives these cookies the perfect flavor alongside the sweetness of the dates and the textures of the sprouted buckwheat and seeds packed into these cookies. They are full of fiber and protein, making them a perfect healthy snack! Sooo seedy, subtly sweetened, and textured with a fun little crunch from the sprouted buckwheat and cacao nibs. The combination of the ground seeds, seed butter, and olive oil gives them a rich buttery-like taste/texture that reminds me almost of a butter shortbread cookie!.. but a nutritious kind!

The Seediest Cookies

Makes 12-15 cookies

Ingredients:

1 cup oats

1/2 seeds (I used 1/4 cup pepitas and 1/4 cup sunflower seeds)

1 tbsp flax meal

1/2 tsp cinnamon

Pinch of salt

5 medjool dates

1/4 cup seed butter (or nut butter)

1 tbsp maple syrup or agave

1 tbsp olive oil

2 tbsp sprouted buckwheat seeds (optional)

2 tbsp cacao nibs or dark chocolate chips

Instructions:

Preheat your oven to 325 F.

Blitz your oats and and seeds in a food processor until a coarse meal remains. Add in your dates and pulse until dates are broken down and incorporated and you have a stick mixture. Add to a large bowl and set aside.

In a separate bowl, whisk together your seed or nut butter, maple syrup and olive oil. stir in your cinnamon, salt, and flax meal to your seed butter mixture.

Combine your seed butter mixture to your oat/seed/date mixture. Because the dough will be tough and sticky you may have to use your hands to combine the two together. Finally toss in your sprouted buckwheat and cacao nibs and combine once more. Roll into 12-15 small balls and press down with the back of a fork, making a X. Place evenly on a lined baking sheet and bake for 12 minutes, or until golden brown. Store in an airtight contained on your counter. They keep for up to 2 weeks (if they last that long)!