Here’s a cookie that scores high marks in these parts. It contains no gluten or dairy and no refined sugar. If you are vegan, just use an egg substitute. I guarantee that you will be making these on repeat!
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Ingredients:
- 1/2 cup raw sliced almonds
- 1/2 cup raw pumpkin seeds or sunflower seeds
- 1/2 cup unsweetened coconut flakes
- 1/4 cup honey
- 1 large egg, beaten (vegan option: flax egg)
- 1 teaspoon vanilla extract
- pinch sea salt
- dark chocolate melted
Directions:
Mix all ingredients except the dark chocolate.
with ice cream scooper or rounded spoon, drop ito a parchment lined baking sheet.
Press tops with back of a spoon
Bake at 325° F for 12 minutes or until edges are golden brown.
Remove from oven and let cool on rack.
Place in refrigerator for 30 minutes, or freezer for 15 minutes.
Melt the dark chocolate in double boiler or microwave.
Remove cookies from fridge or freezer and dip one side in the melted chocolate. Place on another parchment lined baking sheet, chocolate side up. Freeze for 10 minutes or store in fridge until ready to serve.
