Seed Jumble Cookies

Name: Seed Jumble Cookies
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); 1 1/4 cups (130 g) old-fashioned whole rolled oats (not quick cooking or instant); 1/4 cup (35 g) light spelt flour; 1/4 cup (35 g) finely ground flax seeds; 1/2 cup (70 g) sunflower seeds, raw or lightly toasted; 1/2 cup (75 g) pumpkin seeds, raw or lightly toasted; 1/2 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

13 ingredients

10 steps

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)
1 1/4 cups (130 g) old-fashioned whole rolled oats (not quick cooking or instant)
1/4 cup (35 g) light spelt flour
1/4 cup (35 g) finely ground flax seeds
1/2 cup (70 g) sunflower seeds, raw or lightly toasted
1/2 cup (75 g) pumpkin seeds, raw or lightly toasted
1/2 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

Directions

1

Preheat oven to 350F (180C).
2

Line 2 cookie sheets with parchment paper, or spray with nonstick spray.
3

In a small bowl, whisk together the maple syrup, agave nectar, vanilla, almond butter and tahini until smooth.
4

In a medium bowl, stir together the remaining ingredients.
5

Pour the wet mixture over the dry and stir to combine well.
6

The mixture will appear a bit crumbly and you may wonder if it will stick together enough; this is as it should be.
7

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).
8

Bake for 10-15 minutes, rotating sheets about halfway through, until golden.
9

Allow to cool completely before removing from the sheets (cookies will firm up as they cool).
10

May be frozen.