Ingredients

The following ingredients have 8 Servings
  • 1 1/4 cup gluten-free rolled oats
  • 1/4 cup almond flour (can sub any type of flour) 
  • 1/2 cup raw sunflower seeds
  • 1/4 cup pumpkin seeds
  • 1/4 cup sliced almonds
  • 1/4 cup sesame seeds
  • 3 tbsp chia seeds
  • 1/4 cup dried cranberries
  • dark chocolate chips (as many as you like, I use about 1/4 cup)
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 1/2 cup maple syrup
  • 1/3 cup tahini or almond butter (I like to mix both)
  • 1/2 tsp vanilla extract
  • 1 egg (*or flax egg)

Instruction

  • Preheat the oven to 350 degrees F and line a baking pan with parchment paper.
  • Mix all the dry ingredients together in a bowl.
  • Mix all the wet ingredients together in a separate bowl.
  • Pour the dry ingredients into the wet and mix together until well combined
  • Use a cookie scoop to scoop evenly sized cookies onto the baking sheet. Press down with your hands (these cookies won’t spread)
  • Bake for 12 to 14 minutes.