Yesterday the temperature hovered somewhere around zero, the roads were coated with ice, and it was clear that I was not going to leave the house. What’s a mom to do when she’s stuck inside during the winter? Bake cookies! Healthy cookies, of course.
With a vague idea of a sort of snack cookie I wanted to create, what did I grab for first? Peanut butter, of course. Then the whole wheat flour. I almost started throwing my ingredients together when I started feeling bad. I’m always creating these sweet treats that contain nuts or wheat or both. I have friends with kids who can’t eat these treats because of food allergies, and feel guilty for not creating recipes their little ones can enjoy. So I decided to forgo our beloved peanut butter, leave the whole wheat pastry flour in the freezer, and step out of my comfort zone to create something different.
It turns out you don’t need my old staples to make a delicious cookie. And talk about healthy! These little “cookies” don’t even have flour! They are filled with the wholesome goodness of flax, pumpkin, and sunflower seeds. They provide an amazing nutritional punch of fiber, omega 3’s, protein, good fats, calcium, magnesium, zinc, iron, copper, selenium, and potassium. That’s right, all of that in a cookie. A totally nut and gluten-free cookie.
The texture of these cookies is firm and chewy, almost like a granola bar, which is why I think they make a perfect snack cookie. They are sweetened with maple syrup and dried fruit, and the maple flavor really shines through. The outside is coated with just a touch of Sucanat, which gives a sweet little crunch. They really aren’t like any other cookie I’ve had before, but I instantly fell in love with them. And everyone else in the family loved them, too, as the entire batch was consumed in less than 24 hours. We have control issues.
Maple Multi-Seed Snack Cookies
Makes 30 small cookies
1 cup whole flax seeds
1/3 cup pumpkin seeds (pepitas)
1/3 cup sunflower seeds
1/3 cup pure maple syrup
5 small dates, chopped
1/4 cup raisins, chopped
1/4 cup dried cranberries, chopped
2 Tablespoons Sucanat
Preheat the oven to 350 degrees and line a cookie sheet with parchment paper.
Then, you want to grab your whole flax seeds. I used this kind:
In a blender or food processor, process until the seeds are ground into a fine powder.
Add the pumpkin and sunflower seeds and maple syrup and process until the mixture is sticky. It’s okay if there are a few pumpkin and sunflower seeds that aren’t completely broken down. Transfer the mixture to a medium bowl and cut in the dried fruit. At this point, you might be asking yourself, “What did I do wrong?” It’s okay, trust me. The mixture is supposed to be dry and you really have to “cut” the dried fruit in. I used my hard spatula to break up the dough in order to incorporate the dried fruit in.
Once the fruit is mostly incorporated, use your hands to mix in and ensure the fruit is evenly distributed. Next, add the 2 tablespoons of Sucanat to the outside of the dough. Use your hands to incorporate it into the dough. I felt like I was kneading bread.
Using your hands, form the dough into small balls, flatten, and place on the cookie sheet. These cookies (like all vegan cookies) won’t spread, so you need to make sure you flatten them into a cookie shape.
Bake in the preheated oven for 10-12 minutes, rotating the pan 180 degrees and flipping the cookies over half way through the baking time. Allow to cool before storing in an airtight container.
Here’s a handy printable version of the recipe:Print