These cookies are definitely one of my favourite to have on hand because not only are they a sweet treat but they are filled with goodness and keep me going. I have made these also with cashews, hazelnuts and brazil nuts interchanging with the raw almonds and pecans. The possibilities are endless, as you can add or substitute seeds, dried fruit, and oats.
Hemp Seeds are an excellent source of fatty acids, especially Omega 3s and 6s. They have highly digestible proteins and are considered essentially a complete protein with 20 amino acids and 9 essential amino acids.
Almonds provide a great calcium source and are energy dense.
Pecans are one of the highest sources of B6 and are a good source of iron.
Pumpkin Seeds are high in protein and fibre.
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Makes 12-16 cookies
1 cup Raw Almonds*
1/2 cup Raw walnuts
3/4 cup Raw Pecans
1/4 cup Raw Pumpkin Seeds
1/4 cup Unsweetened shredded coconut (optional)
6 tablespoons hemp hearts
1/4 cup Dairy free chocolate chips** (optional, can substitute for chopped dried fruit)
1/4 cup Organic pure maple syrup
1/4 cup Melted coconut oil
1/2 teaspoon Fine Sea salt
Preheat Oven to 350 degrees
Line two small cookie sheets or one large cookie sheer with parchment paper
In a food processor or high speed blender pulse the almonds until finely ground be careful not to over grind. Pour into large mixing bowl.
Coarsely chop the pecans and walnuts leaving and add to the bowl.
Add all the remaining ingredients except the maple syrup and coconut oil to bowl and mix well.
Melt coconut oil in a small pot over low heat. Once it has melted remove from heat and add the maple syrup to the pot.
Add the liquid to the dry ingredients and mix well.
If the mixture is really wet and does not come together you can add some extra ground almonds.
Form 2 tablespoon balls from the mixture and place on the cookie sheet.
Flatten the balls gently to form round patty. You may have to use wet hands for this step.
Sprinkle with sea salt ( you can omit this step if you don't like sweet and salty)
Put in oven and bake for 16-20 minutes until edges browned
Remove from oven and let cool 5 minutes
Transfer cookies to cooling rack for 10-15 minutes.
* Almond flour instead of ground almonds can be substituted but will change the consistency of the cookie.
** I use mini dairy free chocolate chips. You can use regular size dark or milk chocolate chips.