Print 
FUN5 Cookies
Equipment
- 2 mixing bowls
- Sheet pan
- Parchment paper
- Optional: bake in an 8 x 8 pan to make these into bars instead of cookies
Ingredients
Units Scale
Wet ingredients
- 2 large eggs
- 1/4 cup almond butter (or your favorite nut butter)
- 3 tbsp unsweetened nut mylk
- 1/4 cup maple syrup or monk fruit syrup
- 2 tbsp chia seeds
- 1 1/2 tsp’s vanilla extract
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/4 cup ground flaxseed
- 1/4 cup unsweetened shredded coconut
- 2 tbsp hemp hearts
- 1/2 tsp baking powder
- 2 tsp cinnamon
- 1/2 tsp cardamom
- 2 tsp ground ginger
- 1/8 tsp sea salt
- 1/2 cup dark chocolate chips
- 1/2 cup chopped nuts (walnuts/pecans), sunflower seeds, pepitas, cashews
- 1/2 cup (your choice) dried cherries/cranberries/blueberries
Instructions
Directions:
1. Preheat your oven to 350°F . Line a baking sheet with parchment paper.
2.Combine wet ingredients in a small mixing bowl.
3.Mix dry ingredients in medium mixing bowl.
4.Slowly combine wet ingredients into dry using a large spoon. Mix well.
5.Shape the cookies. I like to use a small cookie scooper. Place on prepared cookie sheet, space slightly apart. Flatten each slightly with your hand.
6.Bake for approx 12-15 mins or until they are lightly brown on the edge….I like to slightly lift them at 12 mins and check to see if they are lightly brown underneath. Remove and place on a cooling rack.
7.Keep leftovers in a glass container in the fridge.
