Breakfast Seed Cookies
Breakfast Seed Cookies are full omega-3 rich seeds and are naturally sweetneed with medjool dates.
Servings: 12 cookies
Ingredients
- ½ cup pumpkin seeds
- ½ cup sunflower seeds
- 10 medjool dates, pitted
- ¼ cup hemp seeds
- ¼ cup coconut flakes, unsweetened
- 2 tsp chia seeds
- 1 tsp flaxseeds
- ¼ cup nut butter I like sunflower butter or almond butter
- 1 ½ tsp ground cinnamon
- ½ tsp vanilla extract
Instructions
- Preheat the oven to 350 degrees and line a baking tray with parchment paper
- Place the pumpkin seeds and sunflower seeds in a skillet and toast on the stove top over low heat. Make sure to stir or toss every 30 seconds to prevent burning. The seeds are done when they are slightly golden brown. The seeds will carry over cook and continue to get lightly brown even when remove from the heat. Make sure to take them off the heat just as they are browning
- Place the ingredients, including the toasted pumpkin and sunflower seeds in a food processor and process until well combined and the seeds are in small uniform pieces
- With a tablespoon or a small scoop, form 12 balls and place on the baking tray. With the palm of your hand press down and shape the cookies into a cookie shape. Place the baking tray in the oven and bake for about 15 minutes or until golden brown around the edges
- Allow the cookies to cool completely before enjoying!