Here’s a gluten-free recipe from April for some very yummy cookies packed with superfood ingredients.
2.5 c raw walnuts, ground (or finely shredded dry coconut if you have a nut allergy)
2/3 c oat flour or arrowroot (or all arrowroot if you don’t have GF oats)
1/2 c pure, organic maple syrup
1/2 c flaxseed meal (buy whole flax seed and grind in a blender as flax meal is perishable)
1 tsp sea salt or mineral salt (can leave out until the end and sprinkle tiny bit on each cookie before baking if preferred)
2 tsp pure vanilla extract
2 T chia seeds (optional)
2 T hemp Seeds (optional)
Optional topping: either 1/2 c of chopped-up dark chocolate or raisins or craisins or dried cherries or a combo.
Mix all ingredients–easiest in a food processor. Form into balls on pan (stoneware or baking sheet lightly coated with ghee)
Flatten with fork in crisscross pattern. Top with toppings of your choice–press them in half-way. Bake at 350° F for 12 to 15 min…the first time begin watching them 10 min in. Do not overcook unless you like crunchy cookies.
Let them cool.
