Crunchy almond sesame cookies, GF/VEGAN
 
Prep time
Cook time
Total time
 
Recipe type: Cookies
Serves: 15-17 cookies
Ingredients
  • ½ cup sesame seeds
  • ½ cup sunflower seeds (or pumpkin)
  • ½ cup agave syrup (or honey but than not vegan)
  • ¾ cup almond butter (or other nut butter)
  • ¾ cup ground almonds
  • 2 tbsp chia seeds
  • ¼ cup shredded coconut
Preparation
  1. Preheat oven to 175 C (350º F).
  2. Start by toating the sesame and sunflower seeds in the oven for a few minutes on a parchment-lined baking sheet. Stir them occasionally and make sure that they don’t burn. Few mintes will be enough to get them slightly browned so than remove them from the oven and set aside.
  3. In a small pan, over medium heat, combine agave syrup (or honey) and nut butter and stir until well combined.
  4. In a mixing bowl, combine the ground almonds and coconut, add the toasted seeds and chia seeds and finally add the agave-nut butter mixture.
  5. Stir until combined and then using a spoon, scoop the mixture of dough (1 tbsp per cookie) on a parchment-lined baking sheet to bake.
  6. Press each ball down gently with the back of the spoon so it flattens slightly.
  7. Bake for 7-8 minutes (not more!) and pay attention they don’t burn as they bake quickly! Remove them from the oven, leave on the baking tray for 5 min and than gently move onto a wire rack using a spatula.
  8. They will seem a bit soft but they will harden as the cool down. Keep in an airtight container at room temperature.
Recipe by Travelling oven at https://www.travellingoven.com/2015/06/almond-sesame-cookies-gf/